Description

Position Summary:
Provides preparation and gives limited direction to the execution of Banquets area to ensure the highest level of food service and quality on a consistent basis. 
Duties & Responsibilities, including but not limited to:

• Prepare foods such as salads, soups, sauces, meats, starches, vegetables according to prescribed recipes and guidelines.
• Maintains detailed knowledge of all menus, recipes, stations, food quality standards and regulations.
• Complies with accuracy of portion sizes, quality standards, departmental policies and procedures, and accurately follows recipes.
• Assists the Chef with directing cooks in ensuring food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked.
• Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
• Assists the chef in covering breaks for fellow cooks during the shift.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
• Maintains work area in clean, safe and organized manner.

Qualifications

• Three to four years prior restaurant experience required. Culinary degree or training desired. 
• Must be able to cook fish, cook to desired meat temperatures, and sauté.
• Possess in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills. 
• Must demonstrate positive attitude and professional demeanor.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Ability to apply common sense understanding to carry out detailed written or oral instructions.
• Ability to read and interpret documents such as BEO's, recipes, safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. Attend any BEO or departmental meeting if asked by the chef. Bi-lingual English/Spanish helpful.
• Work schedules will include working on holidays, weekends and alternate shifts. 
• Must have a valid current Food Handlers Card/ServSAFE or willingness and ability to obtain one within 30 days of employment. 
• Must know and follow all applicable health standards.
• Must maintain a clean appearance and professional demeanor.
• Shift times are subject to change at any time, based on Department's needs. Applicants must be able to provide flexible availability and can be scheduled for various shift times as needed by the Department Manager.