Seasonal Banquet Cook

Job Summary

The Banquet Cook is responsible for performing a variety of commercial kitchen duties including setting up workstation, prepping food, cooking, cleaning, stocking at various/assigned office locations including organization's facilities. The role prepares food to the exact specifications of the Chef. The role works as part of a culinary team under the supervision of a chef or kitchen manager and supports food preparation, cooking, plating, and maintaining a clean and organized work environment.

Job Responsibilities

• Performs Banquet Cook duties including setting up workstation, prepping food, cooking, cleaning, stocking and preparing food to the exact specifications of the Chef.
• Cleans station and assists with kitchen cleanup including disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.
• Assists in operating dish machine when necessary.
• Prepares ingredients by washing, chopping, and measuring them according to recipes and menu requirements.
• Assists with the overall food preparation process, including peeling, cutting, marinating, and seasoning.
• Plates and garnishes dishes to enhance their visual appeal.
• Pays attention to details such as proper portioning, arrangement, and use of appropriate garnishes.
• Assists in maintaining a clean and organized kitchen workspace.
• Adheres to hygiene and sanitation standards, including proper food handling, storage, and cleaning of utensils, equipment, and work surfaces.
• Manages cooking times efficiently to ensure timely delivery of orders.
• Coordinates with other kitchen staff to ensure a smooth workflow and timely execution of dishes.
• Monitors the quality and freshness of ingredients used in food preparation.
• Takes proactive measures to maintain food quality and consistency.
• Assists in monitoring and replenishing kitchen supplies, ingredients, and inventory.
• Notifies the appropriate person when supplies need to be ordered.
• Collaborates with other members of the culinary team, including chefs, sous chefs, and kitchen staff, to ensure effective communication, teamwork, and smooth kitchen operations.

Job Qualifications

• 0 - 2 years of experience in Kitchen Management, Cooking or a related field.
• High School Diploma or General Education Diploma (GED) and/or commensurate experience.

Behavioral Competencies

• Collaborates
• Customer focus
• Communicates effectively
• Decision quality
• Nimble learning
• Drivers License

Technical Skills

• Culinary Techniques
• Food Safety and Sanitation Practices
• Understanding of Kitchen Equipment and Utensils
• Cooking Methods
• Recipe Adherence
• Inventory Management
• Knife Skills
• Time Management
• Food Preparation
• Culinary Creativity
• Menu Planning

This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.