Banquet Cook/Line Cook

General Responsibilities:

Responsible for preparing of food to be served with all applicable sanitation, health and personal hygiene standards food production programs and procedures. Responsible for all appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Essential Functions:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Knowledge, skills and abilities:

Kitchen Employees perform the majority of their duties in direct contact with other members of the food service team. This requires these individuals to possess the ability to be on their feet much of the time, move freely about our entire kitchen and dining facilities and lift and carry for a short distance up to 50 pounds. They must be able to stoop, kneel, push and pull for several hours per day and have full use of their entire body. They must be able to read and comprehend usage instructions for cleaning/cooking products and follow these accurately.

Working Conditions:

• Flexible work schedule – to include weekends and holidays.

CREDENTIAL AND EXPERIENCE:

• A minimum of 2 years of experience in banquet style kitchen preparation/cooking.
• At least 6 months experience in a similar capacity (banquet or yacht)
• Food Handler Certification

All your information will be kept confidential according to EEO guidelines.