What are the responsibilities and job description for the Banquet Cook Part-Time position at Embassy Suites Atlanta/Sugarloaf, GA?
Kana Hotel Group's mission is to be one of the most admired and service quality driven hotel companies in the industry. We will accomplish our goal by creating an atmosphere of friendly employee behavior and delivering the highest quality service and value to our guests.
From our Team Members to our General Managers and Regional Support team, we seek people who have a passion for the hospitality business and want to grow with us. Most of our existing leadership team members have been promoted from within the company. As a member of our team, you will be expected to contribute your talents and energies to improve the environment and quality of the company, as well as the company’s services. In return you will be given opportunities to grow and advance in your career.
Primary Responsibilities
- Coordination of all banquet hot and cold foods. Banquet Cook must ensure quality meets specs and guarantees. Banquet Cook will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available
- Prepare or direct preparation of food served using established production procedures
- Determine amount and type of food and supplies required using production systems
- Ensure availability of supplies and food or approved substitutions in adequate time for preparation
- Learn menus, recipes, preparation, and presentation.
- Communicates with the Banquet Captain on all banquet equipment needed to perform a banquet.
- Should have a good working relation with Kitchen Manager, Banquet Captains, Sales Team, and all team members, and should be in direct communication constantly to insure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food.
- Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
- Store food properly and safely, marking date and item
- Report necessary equipment repair and maintenance to supervisor
- Correctly prepare all food served following standard recipes and special diet orders
- Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved
- Apportion food for serving
- Maintain daily production records
- Keep work area neat and clean at all times; clean and maintain equipment used in food preparation
- Complete food temperature checks before service
- Prep all food for next shift and for the following day
- Work with Banquet and Sales teams to ensure guest satisfaction and resolve complaints about food service as needed
- Availability to work nights, weekends, holidays depending on business needs
Qualifications:
- 2 Years previous experience in similar position
- Must obtain Manager ServSafe certification
Education/Experience
• High School Diploma or GED preferred
• Culinary school 2-4 year degree preferred
Our company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.