Banquet Cook

Summary

We are mainly looking for Banquet Cooks, however all cooks do help other departments such as Deli & Restaurant.  Cooks are responsible for the daily preparation of food items in the pantry, fry, sauté, broiler, banquet production kitchen and/or other stations or other areas of the kitchen.  

This is a part-time position but could turn into more hours especially during the holiday season if wanted.

 Essential Functions

• Sets up stations according to Clubs Culinary Team guidelines
• Prepares all food items in a timely and sanitary manner
• Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef
• Restocks all items as needed throughout shift for timely production
• Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills
• Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time
• Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
• Works with all standards of the Club safety guidelines on all operational equipment.
• Follows the culinary / foodservices workers rules of conduct at the Club

Benefits

• Free Parking
• Employee meal program where a company provided meal is usually offered for free. 
• Discounts on meals, personal training, lessons, childcare, and hotel.
• Free Spokane Club membership.

Job Requirements

Qualifications:

• 18 years or older
• High school diploma or equivalent
• Above average understanding of professional cooking and knife handling skills
• Above average degree and knowledge of safety, sanitation and food handling procedures
• Previous prep or line cook experience
• English language and professional communications skills are required
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service, and food and beverage knowledge
• Ability to meet the physical demands listed below
• Have a valid and updated Health Card at all times
• Math skills – pass a verbal or written test of cooking weights and measures

Physical Demands:

• This position will spend 90% of the time standing
• Occasional environmental exposures to cold, heat, and water
• The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly
• Must be able to speak, read and understand basic cooking directions
• Must be able to hear with 100% accuracy with correction