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Banquet Line Cook

Company: Innisbrook Resort
Location: Palm Harbor
Posted on: January 25, 2023

Job Description:


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.


-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.


High school or equivalent education required. Certified cook or higher level preferred.


-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


-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.


Ability to obtain and maintain any government required license.


-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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