Banquets Cook

Ideal Candidate: dependable, highly organized, and able to adapt to a variety of shifts. Flexibility and strong organizational skills are essential for success in this role.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer
• Keeps work station neat, clean and sanitized
• Use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders etc.
• Review and comprehend recipes and other necessary documentation
• Determine if food items are cooked to proper specifications
• Stock and retrieve all necessary food items and supplies
• Communicate with customers and all levels of employees
• Assists coworkers to ensure efficient operation of the line
• Preparation of daily menu items
• Oversees other kitchen staff duties
• Organizes and prepares food for large groups
• Assist other cooks and/or chefs with food assembly process
• Portions, arranges and garnishes food based on client's preference
• Ensures freshness of all items
• Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Keep work area in compliance with health regulation and department procedures
• All other duties as assigned

QUALIFICATION REQUIREMENTS:

• Basic food preparation knowledge and line work experience
• Strong verbal and written communication skills
• Knowledge of standard kitchen measurements
• Knowledge of kitchen equipment
• Knowledge of food storage and rotate (FIFO)
• Knowledge of food & health regulations
• Requires the ability to follow directions and procedures
• Strong organizational skills
• Must be flexible to work varying shifts and time schedules as needed
• Able to use food ordering system (KDS)

EDUCATION and/or EXPERIENCE:

High School diploma or equivalent. A minimum of six (6) months experience working in restaurant kitchen environment preferred.

AGE:

Must be 18 years of age or above.

LANGUAGE SKILLS:

Ability to read and understand a variety of instructions furnished in written, oral or diagram form. Ability to respond to common inquiries or complaints

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Knowledge of weights and measurements related to Bakery/Culinary.

REASONING ABILITY:

Ability to apply commonsense reasoning to a variety of situations. Requires the ability to understand and follow policies and standard operating procedures and be adept and proactive in problem solving. Relies on experience and judgment to plan and accomplish goals.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by the Employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and listen. The employee is also regularly required to stand and/or walk for long periods at a time and the use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, kneel, crouch or crawl. Employee must be able to lift, carry and push objects weighing up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job.

The work environment is fast pace and long side working with co-workers in a small area. The noise level in the work environment is loud in a daily basis. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus. When on the casino floor or other designated areas, employee may be subjected to tobacco smoke.

Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying-schedules to reflect the business needs of the property.

Reports directly to the Executive Chef. The Banquets Cook's primary role is to ensure the proper and safe preparation of restaurant Food Menu items for all Brook Banquets and Events. The Banquets Cook will also support all other F&B outlets, as needed. The Employee is also responsible to assist, and complete duties as requested by the Executive Chef. Employee is responsible to ensure the quality of food exceeds customer expectations and is in accordance with Health Department regulations and department procedures.