Banquet Cook

The hiring rate for this position is $22.00.

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.

ESSENTIAL RESPONSIBILITIES

• Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.
• Food production and plating for service as directed by Banquet Chef and Sous Chef.
• Efficient production with minimal waste during all phases of recipe preparation, production and service.
• Assists in food preparation including browning, heating and reheating.
• Prepares salad items, garnished and condiments.
• Prepares stocks, sauces, soups and vegetables.
• Carves buffet meats as requested by guests.
• Supports banquets and buffets by ensuring adequate stock of all items.
• Performs tasks related to but not limited to organization of reach-in coolers, dry stock with proper storage and security and sanitation guidelines.
• Properly packs, stores and secures of all food items at all stages of receipt or preparation with relation to temperature, location, labeling, packaging and all established procedures.
• Sets up and breaks down workstations.
• Assists other team members as needed or directed by Chefs.
• Maintains proper inventory of station pars on prep list and orders appropriately.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

Experience :

Licenses / Certifications :

PREFERRED QUALIFICATIONS

REQUIRED SKILLS

WORKING CONDITIONS