Banquets Cook 1

PRIMARY OBJECTIVE OF POSITION:

Assist the cooks in the preparation of all food items for the Food & Beverage Outlets & Banquets per standardized recipes from Banquet Event Orders (BEO's) or guest checks in the outlets. 

RESPONSIBILITIES AND JOB DUTIES:

• Responsible for supplying assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares all the prep work for menu items using standardized recipes as your guide for the outlets; sets up and prepares items for banquets per prep lists and Banquet event orders and all other duties as assigned.
• Stores all food in refrigerated boxes including covers, labels, and dates, using the proper containers and labels to protect against waste and spoilage.
• Always maintains area in a clean and sanitized condition.
• Acts as a leader among peers in the kitchen.

SPECIAL SKILLS REQUIRED:

• Problem Solving:  Uses reason even when dealing with emotional topics.
• Technical Skills:  Assesses own strengths and weaknesses; Strives to continuously build knowledge and skills; Shares expertise with others.
• Customer Service:  Responds promptly to internal and external customer needs; Responds to requests for service and assistance; Meets commitments.
• Interpersonal Skills:  Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others’ ideas and tries new things.
• Oral Communication:  Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions.
• Written Communications: Writes clearly and informatively; Able to read and interpret written information.
• Teamwork:  Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of the team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
• Quality Management:  Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
• Diversity: Shows respect and sensitivity for cultural differences; Promotes harassment-free environment.
• Ethics:  Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethics.
• Organizational Support:  Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization’s goals and values.
• Professionalism:  Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Quality:  Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity:  Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Safety and Security:  Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Adaptability:  Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays or unexpected events.
• Attendance/Punctuality:  Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability:  Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with alternate plan.
• Initiative:  Volunteers readily; Asks for and offers help when needed.

EDUCATION/EXPERIENCE REQUIRED:

• Prior Line or Banquet cook experience of two years preferred. 
• Working knowledge of how to clean and cut vegetables and fruits.
• Must be familiar with classical knife cuts and be able to name all the Mother Sauces and have the knowledge on how to prepare at least three of the Mother Sauces. 
• High School diploma preferred.

LICENSES OR CERTIFICATES:

• Ability to obtain any government required license or certificate.

SALARY RANGE:

$22.67-$28.34/hour

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• Paid Holidays
• Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
• Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
• Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
• 401k plan with Roth option and employer match
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking
• Guidance Resources – company paid benefit for personal counseling