A Sun Valley Banquet Cook will use previous knowledge acquired in the culinary arts to improve kitchen skills, including knife and prep skills and how to follow safety procedures. Once familiar with the correct processes for the banquet kitchen, you can propose some of the dishes and preparations for the event's menu and show all kitchen employees the most accurate method of execution, always focusing on teamwork and the chef's instructions. You will also be asked to carve meat, attend food stations (omelet stations, crepe stations, slider stations, and taco stations), and manage buffet flow.

Duties and Responsibilities:

• Clean and prepare food items for service. 
• Maintain a constantly safe, clean, and sanitary work environment. 
• Prepare foods according to recipes and/or house standards. 
• Prepare line items promptly. 
• Leave the workstation surgically clean at the end of the shift. 
• Commitment to honesty, integrity, safety, professionalism, pride, teamwork, and fun. 
• Practice proper food storage principles. 
• Understand and exhibit appropriate Garde-Manger skills to enhance the appearance of food items. 
• Prepare foods efficiently according to recipes and/or house standards. 
• Identify, handle, and prep various meats and fish to specifications. 
• Exhibit initiative and positive leadership skills.

 Qualifications:

• Possess a sound understanding of culinary terminology. 
• Understand and carry out detailed written or verbal instructions. 
• Ability to learn and handle kitchen cutlery efficiently and safely. 
• Ability to identify and safely use kitchen equipment and utensils. 
• Exhibit supervisory role when needed, exhibiting professional appearance and attitude. 
• Understanding nutrition, portion control, costing, and elimination of food waste. 
• Ability to operate all kitchen equipment safely. 
• Ability to work in a team environment, but without distraction. 
• Follow kitchen grooming standards to the letter. 
• Leave the workstation surgically clean at the end of the shift.