Banquet Cook

Benefits

Additional Information

The Banquet Cook prepares high quality food under supervision of the Banquet Chef, Exec. Sous chef, and Exec. Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts. EDUCATION High School diploma and/ or experience in a hotel or a related field preferred. Diploma/ certification in a formal culinary discipline as asset. Previous experience in the culinary field. TOOLS AND EQUIPMENT Various Cutlery Gas range Char broiler Tilting skillet Convection oven Rotisserie oven Bermixer Food processor Buffalo Chopper Meat Slicer Various refrigeration/ freezers. PHYSICAL REQUIREMENTS Long hours sometimes may be required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. In and out of refrigerators/ freezers with some frequency. Must be able to stand and walk throughout entire shift. MENTAL REQUIREMENTS Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. The hourly start rate is USD $27.63

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Company Intel

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