Hotel Banquet Line Cook
Hotel Banquet Line Cook
Posted on :
09-06-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
09-06-2025
Job Description
SUMMARY SCOPE OF ROLE
Manage all aspects of the food production for outlets and banquets including food preparation according to the description. Adhere to standards of production plate presentation and sanitation practices during food preparation handling and storage.
MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS
High school or equivalent education required.
Certified Cook level or higher.
Ability to obtain and/or maintain any government required licenses certificates or permits.
ESSENTIAL FUNCTIONS & RESPONSIBILITES
To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:
- 80% Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
- 15% Set up station with predeterminedmise en placerequired to service all banquet functions and outlets.
- 5% Practice sanitation and safety daily to ensure the total customer satisfaction.
ADDITIONAL JOB FUNCTIONS
- Consult with Chef or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
- Participate in long range planning.
- Participate support and make recommendations for ongoing hotel programs with continuous improvement in networking.
KEYS TO SUCCESS IN THIS ROLE INCLUDE
- Must be able to speak read write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills both verbal and written.
- Must possess basic computational ability.
- Ability to read recipes and follow their instructions.
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up maintain and breakdown same.
EXPECTED HOURS OF WORK HOURS
This is an hourly position and will be scheduled based on operational need/coverage.
SUPERVISORY RESPONSIBILITIES
The Line Cook reports directly to the Executive Chef and has limited scope of supervisory responsibilities based on function of position.
PHYSICAL REQUIREMENTS
Ability to lift to 50lbs clearly verbally communicate with employees and public. speak hear see read write type dial reach and bend.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however must be able to work in extreme temperatures like freezers (-10F) and kitchens (110F) possibly for one hour or more.
- Must be able to stand in work area for up to 6 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
- Ability to physically handle knives pots mirrors or other display items as well as grasp lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height (banquet kitchen prep kitchen bake shop etc.). Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices.
- Ability to create build handle and dismantle displays up to 8 feet high including ice carvings.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to bend stoop squat and lift up to 50 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests supervisors and subordinates.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers printers 10-key adding machine electric typewriter multi-line touch tone phone filing cabinets FAX machines photocopiers dolly and other office equipment as needed.
Employment Type
Full Time
Key Skills
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