Banquet Cook

Essential Functions

The following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.

• Collects food and beverage products and small wares required for item preparation.
• Operates food production equipment according to manufacturers' instructions.
• Carefully follow standard recipes while preparing assigned items for banquet service.
• Assists in plating food items for service.
• Notifies Chef or kitchen management in advance of expected product shortages.
• Handles leftover food items as instructed by the Chef.
• Make sure that all items are wrapped, dated, labeled and stored properly.
• Returns soiled food preparation utensils and small wares to the proper areas.
• Cleans banquet preparation and serving equipment.
• Cleans assigned work-station areas.
• Consistently uses safe and sanitary food handling practices.
• Carve food on buffet line.
• Keeps walk-ins clean and organized.
• Attend kitchen staff meetings.
• Sets-up plating line for banquets and assists with plating duties
• Assists with the preparation of other food products in any other area of the kitchen as needed.
• Performs other duties as assigned
• Is familiar with all SERV Safe best practices and procedures and directs staff in those protocols and methods involving proper and safe food handling.

Knowledge, Skills and Abilities

• Familiarity with Jonas or similar POS food-service system
• Proven understanding of the principles of food and hospitality service

Education and Experience

Minimum of two years of banquet experience required.

Physical Requirements

This work requires the regular exertion of up to 50 pounds of force and frequent exertion of up to 50 pounds of force; work regularly requires standing, speaking or hearing, using hands to finger, handle or feel and repetitive motions and occasionally requires standing, walking, stooping, kneeling, crouching or crawling, reaching with hands and arms, pushing or pulling and lifting; work requires exposure and handling of hot and cold food items and equipment; work has no special vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions; work is generally in a moderately noisy kitchen location with moderate traffic. Wear appropriate uniform and anti-slip safety shoes.

Licenses and Special Requirements

• SERV safe Certification

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.