Banquet Cook

Essential Functions: Control quality and consistency of all food served as well as visual appeal be able to read understand and comprehend the stated needs of the B.E.O. Must be able to develop a prep list from the be able to create a requisition from the B.E.O. to ensure product is ready for production in a timely banquet production is done according to standard. Insure all food supplies necessary for service are in appropriate supply on a timely basis. Assist in controlling food cost. Required to learn all menu items produced in kitchen Finished assigned work on prep sheet Must be able to produce banquets in a timely manner in accordance with the organization and sanitation Specific Essential Functions:To assist in production of all banquet and catering date and rotate all items to ensure that work area and coolers are always clean and monitor and document random temperatures throughout each daily scheduled shift. Tools and Equipment:Cooking utensils and equipment pots pans dishware silverware glassware food slicing machine knives Oven grill/stove burners microwave appliances deep fryer broiler steam table tilt kettle waffle iron flat Environment:Interior of hotel in restaurant and kitchen areas with exposure to humidity steam and extreme to Food and Beverage hazardous cleaning chemicals. Exposure to food items and Job Requirements (for essential functions only)Lifting/Pushing/Pulling/ Carrying Position regularly involves lifting food cases and metros weighing up to 70 and pulling carts up to 500 pounds is bending to lift items and suppliesNo kneelingMobilityRegularly moves all around kitchenContinuous StandingAnywhere from brief periods (15 min) to longer periods (4 hours) - at least 75-80% of the climbing requiredDrivingNo driving requiredWork EnvironmentInside 100% of work period (usually 8 hours)Hearing/Vision/Speech/LiteracyHearing is minimal (Hear equipment timers etc)Vision is Critical (Check quality portion and presence of food)Speech is minimal (Communicate with kitchen staff)Literacy is moderate (Read recipe cards and procedures)Chemical/Agents UsedGrease strip once/monthBleach all dayGrease cutter once/weekLime away once/week WARNING: keep away from eyes dont swallow no prolonged inhalingProtective ClothingHair restraint/hat gloves apron safety shoes must be worn 100% of work ConsiderationsMust present ServSafe Certifications upon hireUnion dues monthly are $41.25Rate: $18.38 first 3 months $19.40 after 3 months and $20.42 after 6 months