Banquet Cook 1

Overview:Provide high quality standards and procedures in preparing/serving all banquet :Prepare and cook food and perform other related culinary functions. Taste and season food strong culinary skills and have intermediate level proficiency in Culinary able to accomplish most of their tasks with minimal supervision and some guidance depending on complexity and skill level a solid understanding of various cooking methods ingredients equipment and the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the knowledge of traditional knife skills and consistently apply such skills in the able to move/cover from different stations following Omni standards as well as Chefs the ability to perform job functions with attention to detail speed and able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate able to execute soups and sauces with minimal the ability to prioritize organize and the ability to work well under pressure of meeting production schedules and timelines for guests good understanding of various cooking methods ingredients equipment and knowledgeable and able to maintain correct and follow Eco sure and health department with Cook 3 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal opening checklist with minimal up workstation with required mise en place tools equipment and supplies according to a positive and professional approach with coworkers and able to follow recipe cards and prep lists accuratelyAbility to comprehend and follow opening and closing proceduresMaintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended properly and that food comes out simultaneously in high quality and in a timely any assistance needed during busy periods or need times to the Sous Chef(s) and Cook 3s to ensure optimum service to :Must have good knowledge of food handling preparation techniques and cooking techniques including but not limited to (Braising Sauté Baking Roasting Poaching Grilling Steaming and frying).Must have good fundamental knife be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food math skills needed to understand and implement recipes and eye/hand coordination needed to use all kitchen equipment including kitchen have some prior experience in a similar work environment. High volume hotel upscale hotel or resort high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant a working knowledge of local state and federal sanitation standards. ServeSafe certified is be able to work a variety of shifts including weekends days nights and a professional culinary attire appearance attitude and bend lift carry push pull and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.