Banquet Cook 1

Banquet Cook 1Overview:Responsible for all prep and production for the banquet operation in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation :Prepare all items on BEOs or cover sheets according to standard procedure or otherwise told by all items on prep list following standard procedure or otherwise told by maintain high quality by inspecting all food products for quality when working on prep list and service portion control weights and counts prior to all food in accordance to 30-minute SOPMaintain/check cooking times and all storage procedures when taking food out of walk-in and when returning food to maintain cleanliness of work walk-in prep area and equipment up to Health Department standards at all food of consistent quality following recipe cards and production and portion standards per check from all food containers and rotate as per standards making sure that all perishables are kept at proper pars for shift use determine necessary preparation freezer pull and line set up. Note any out of stock items or possible all food items not used on next shift to designated storage areas being sure to cover/date all with other cooks to prepare events or special requirements on any other job-related duties as assigned by Culinary :Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience preferably in high volume upscale hotel banquet be familiar with batch and quantity knowledge of food handling and preparation math skills needed to understand and implement recipes and eye/hand coordination needed to use all kitchen ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments maintaining quality per Omni to handle stressful situations while maintaining a calm and welcoming to work cohesively with co-workers both within and outside of your to prioritize organize and follow to produce high volumes of work while maintaining quality per Omni a working knowledge of sanitation written and verbal communication skills as well as organizational be able to utilize culinary tools (knives commercial equipment etc.) and taste/ be able to work a variety of shifts including weekends and bend lift carry push pull and place objects weighing up to 40 pounds without or walk for an extended period or for an entire work requires repetitive motion and consistent use of arms and hands.