Banquet Line Cook
Company: Innisbrook Resort
Location: Palm Harbor
Posted on: January 25, 2023
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Job Description:
POSITION OBJECTIVE
The Banquet Line Cook role will be expected to provide a support
system for the Banquet/Restaurant Chef and Sous Chef. This involves
recipe and menu development, as needed, execution of a la carte
dining and duties relating to staffing of kitchen and dining room.
The Banquet Line Cook will assist to maintain the AAA Four Diamond
Standards.
ESSENTIAL JOB FUNCTIONS
-Oversee sanitation of kitchens during and at the end of shifts
-Control quality and consistency of all food
-Control waste of food product and labor
-Coordinate with Banquet/Restaurant Chef to develop and cost menu
items and specials, including station prep sheets
-Must have the ability to develop staff training manuals and
memos
-Must have the ability to portion, prepare and cook menu items in
accordance to the menus put in place and within the specifications
of the Banquet/Restaurant Chef and standardized recipes
-Apply extensive food knowledge and specialized cooking skills that
are required for tasks
-Maintain and complete daily prep lists and tasks as assigned by
supervisor.
-Ensure all requisitions are processed properly and placed in
designated areas
-Properly label and date all products to ensure safekeeping and
sanitation
-Apply basic knife skills required for preparation of hot and cold
foods
-Produce recipes efficiently and consistently
-Ensures portion necessities and portion control for all food
functions are recipes, especially high cost items
-Ability to work in a fast paced environment to perform duties
under pressure and meet deadlines in a timely manner
-Hearing and visual ability to observe and detect signs of
emergency situations
-Meet with Banquet Chef to review assignments, anticipated business
levels, changes and other information pertinent to the job
performance
-Breakdown work station and complete closing duties; return all
food items to the proper storage areas; rotate all returned product
wrap cover label and date all item being put away; straighten up
organize all storage areas clean up and wipe down food prep areas
reach ins/walk ins and shelves; return all unused and clean
utensil/equipment to the specified locations; ice down hot items
from the steam table so they cool quickly; turn off all equipment
not needed for the next shift; restock items that were depleted
during the shift
-Maintains an up to date working knowledge of all resort amenities
as well as any special events
-Interacts with resort staff in a professional manner, assisting
other departments when necessary
-Attends mandatory monthly department meetings and appropriate
resort and division meetings
-Maintains constant awareness of safety issues, (i.e. broken glass,
frayed electrical cords, leaks, broken locks and suspicious
persons). Reports all safety incidents to on-duty supervisor.
-Acts with responsibility towards all company property, supplies
and equipment
-Reports to work on time as designated by posted schedule
-Maintains a professional appearance. Follows all Innisbrook Resort
dress code standards.
-Remains alert, courteous and helpful to the guests and colleagues
at all times
Associate is held accountable for all duties of this job and other
duties as assigned.
EDUCATION/EXPERIENCE
High school or equivalent education required. Certified cook or
higher level preferred.
REQUIREMENTS
-Must be a United States citizen or possess a valid work permit
-Must be able to speak, write and understand English
-Must have complete understanding of the fundamentals of the
culinary operation
-Must be able to accurately follow instructions, both verbally and
written
-Must be able to work with an around kitchen equipment
-Must be able to work with and around a diverse group of food,
seasonings, etc.
-Must possesses excellent communication skills
-Must be professional in appearance and demeanor
-Must be able to work under pressure
-Must be able to work in a fast paced environment
-Must have excellent listening skills
-Must always ensure a teamwork environment
-Ability to work a flexible schedule that may include evenings,
weekends and holidays
-Must have the ability to deal effectively and interact well with
the guests and associates
-Must have the ability to resolve problems/conflicts in a
diplomatic and tactful manner
-Must have a passion for creating an exceptional experience for all
guests
PHYSICAL DEMANDS
-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 (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Must be able to stand for up to 8 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 departments of the hotel on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing
basis.
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
tasks 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, multi-line
touch tone phone, filing cabinets, FAX machines, photocopiers,
dolly and other office equipment as needed.
CERTIFICATES/LICENSES
Ability to obtain and maintain any government required license.
WORK ENVIRONMENT
-Must be able to work effectively in a stressful environment,
communicate with others, effectively deal with customers and accept
constructive criticism from supervisors.
-Must be able to change activity frequently and cope with
interruptions.
Keywords: Innisbrook Resort, Palm Harbor , Banquet Line Cook, Hospitality & Tourism , Palm Harbor, Florida
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