Banquet Cook

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the cook station.

• Reports directly to the Chef, Sous Chef, supervisor.
• Leads cook III and cook II when supervisors are not present
• Help the chef on daily inventory.
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Must adhere to control procedures for cost/quality
• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates.
• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Maintains area in a clean condition at all times.
• Will be required to work varying schedules that reflect the business needs of the hotel.
• All other duties that are assigned.

• Reports directly to the Chef, Sous Chef, supervisor.
• Leads cook III and cook II when supervisors are not present

• Help the chef on daily inventory.
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Must adhere to control procedures for cost/quality
• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates.
• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Maintains area in a clean condition at all times.
• Will be required to work varying schedules that reflect the business needs of the hotel.
• All other duties that are assigned.