Banquet Cook

Job Description

Job Description

Summary

We are mainly looking for Banquet Cooks, however all cooks do help other departments such as Deli & Restaurant. Cooks are responsible for the daily preparation of food items in the pantry, fry, sauté, broiler, banquet production kitchen and / or other stations or other areas of the kitchen.

This is a part-time position but could turn into more hours especially during the holiday season if wanted.

Essential Functions

• Sets up stations according to Clubs Culinary Team guidelines
• Prepares all food items in a timely and sanitary manner
• Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef
• Restocks all items as needed throughout shift for timely production
• Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills
• Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time
• Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
• Works with all standards of the Club safety guidelines on all operational equipment.
• Follows the culinary / foodservices workers rules of conduct at the Club

Benefits

Job Requirements

Qualifications :

Physical Demands :