Job Description

TITLE: BANQUET COOK

REPORTS TO:

Executive Chef

DESCRIPTION:

Prepare food and maintain cleanliness and order in the kitchen Communicate orally and in writing, ability to learn, take initiative, Plan, Organize and adapt Prepares, seasons, and cooks, (by appropriate method as specified and laid out by management) food products, ensuring proper cooking techniques are used and adhered too Make sauces as required (beurre blanc, tomato, and vinaigrette dressings) Marinate and store meat and fish Carry out specific duties as required by banquet cook, chef de partie, and chefs Maintain a positive and professional approach to everything that is done, including attitude towards fellow employees, management and guests. Anticipate misconceptions or confusions and correct them before they become problems. Share and get information in order to prevent problems. Use kitchen equipment, in proper manner, taking care not to abuse or misuse any of it Organize daily tasks. Plan and load trucks for transport. Operate kitchen equipment Report all malfunctions This position is classified as safety sensitive, defined in accordance with our fit for duty program

QUALIFICATIONS:

High school diploma, or equivalent Ability to understand, read and follow recipes Good understanding of food and beverage industry

ADDITIONAL ASSETS:

Previous experience as a cook Knowledge of roasting meats, sauces, soups and entire preparation Team player Strong organizational skills Knowledge of food service Guest Service Oriented Strong interpersonal skills
Job Types: Full-time, Contract

Work Location: In person