Banquet Cook

Position Summary

The Banquet Cook is a crucial part of delivering quality food and service to Event guests. The Banquet Cook prepares high-quality and volume dishes and ensures presentation and safety standards are followed. The Banquet Cook works with their team and delivers guest satisfaction in accordance with the StRC Mission Statement.

General Accountabilities

• Prepare stocks, soups and mother sauces and ensure quality taste and product are a priority.
• Will work all stations on the line as necessary.
• Ensure quality of plating and presentation.
• Conduct quality line checks as required.
• Assist with portion control and product quality for service.
• Ensure that items are fully stocked and equipment is in good working condition.
• Ensure the proper storing and handling of all food products during and after shift to minimize waste and spoilage.
• Ensure the proper closing down of work stations.
• Communicate effectively with "Front of the House" staff.
• Ensure work station is kept clean and neat.
• Other duties as assigned.
  
  
  

Working Conditions And Physical Requirements

• Kitchen area is subject to extreme heat and cold.
• Proper clothing is provided; however, the Banquet Cook must ensure they are wearing appropriate non slip black shoes in the kitchen.
• Must be able to move effectively and efficiently throughout work areas.
• The Banquet Cook must be able to lift, push, pull or carry up to 50 pounds regularly.
• Must have high standards of safety and cleanliness.
• Must take caution when operating kitchen appliances, appliances and knives.
• Must be aware of slippery surfaces and any safety issues that may arise from time to time.
• Will be required to be on feet for extended periods of time.
• Work in varying noise levels, the severity of which depends upon customer volume.
• May occasionally be exposed to secondhand cigarette smoke.
  
  
  

GENERAL CONDITIONS

Must have ability to

• Communicate effectively with all levels of team members, customers and outside contacts.
• Take direction and carry out assigned tasks.
• Work effectively in a fast-paced environment.
• Move around all work areas effectively and efficiently.
• Able to work periodically under conditions of extreme urgency (creating higher levels of job stress).
• Must be able to multi-task.
• Work independently and use good judgment.
  
  
  

Job Qualifications

• Must have knowledge of and ability to prepare stocks, soups and mother sauces
• Must have at least three (3) years of progressive cooking experience with at least one year of experience cooking banquets or large volume catering,
• Must be able to work as a team and communicate effectively.
• Must be willing and able to learn new skills.
• Must have flexibility in availability and be able to work nights, weekends, holidays and special events.
  
  
  

Obtain and maintain a gaming license with Spokane Trial Gaming Commission