Banquet Cook

Balboa Cafe Partners

Olympic Valley, CA

$22 to $26 Hourly
Other

Job Description

Purpose of the role:

Produce hot and cold foods prepared to the highest standards set by the outlet kitchen leaders.

Responsibilities:

To follow all specifications to prepare and present all food items to be served, including accommodating special guest requests properly and efficiently.
Prepare cold food sandwiches, salads, and dressings.
Basic vegetable prep, slicing, dicing and proper handling.
Preparations and handling of meat, fish, vegetables, starches, etc.
Basic hot food preparation: frying, grilling, baking, roasting and poaching techniques.
Prepare all necessary menu items, including soups and sauces, as directed by the team leaders.
Employee Dining Room cooking; salad bar, set up, etc.
Basic Garde Manger.
Proficiency in knife and equipment skills.
Keep recipe and set up documentation.
Follow recipe cards exactly and assist in preparing new cards for specials or new menus.
Learn and work both sides of the outlet kitchen and banquet stations.
Set up buffet stations and perform carving, stir fry or other designated function at that station.
Time the cooking of food to ensure that the entrees from each order are completed at the same time.
Check the quality of food produced at the station, ensuring consistency.
Arrange food on the plates, ensuring an attractive presentation.
Assist with dish up for banquet functions.
Add garnishes to complete plates of food.
Help all other cooks and all other lines as needed, contributing to an environment of teamwork.
Assist special events as needed.
Be cost conscious at all times.
Rotate food in coolers, dry storage and personal mise en place to ensure freshness and reduce waste and spoilage.
Keep work areas and refrigerators clean and neat at all times.
Clean, care for and store all equipment. Clean cooking surfaces.
Report all faulty equipment or unsafe conditions to team leader.
Training new employees, in their responsibilities, required knowledge, skills and organization in the kitchen.
Work with butcher to ensure consistent product, portions, cuts, amounts and inventory pars.
Contribute a list of needed items to the daily food order.
Discuss daily events and production schedule with the team leaders.
Make suggestions to improve the quality of food production and presentation.
Comply with all company safety, health and sanitation policies and procedures.

Candidate requirements:

Previous restaurant experience preferred.
Moderate to high level English proficiency required.
Must have current food handler’s certificate
Basic knowledge of production and operations in all relevant kitchen areas.
Familiarity with proper use and maintenance of relevant kitchen equipment and machinery.
Detail oriented, organized, and efficient.
Diplomatic and calm with strong verbal communication skills.
Courteous, friendly, and professional manner.
Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

Working Conditions:

Works indoors throughout shift in clean, well-lighted kitchen area or outdoors as service needs dictate. Frequently works behind hot range. Makes occasional short trips to walk-in freezer and refrigerator. Kitchen may be moist, odorous, and warm from cooking foods. Kitchen floor is uneven, and may be slippery from moisture and grease. Business levels may require fast work pace. Bi-level structure. Outdoors: exposure to outdoor temperature variation. Bi-level structure.

Physical Demands:

Stands/walks moderate distances throughout shift. Ability to bend, stoop, reach, push, pull, lift and grasp to perform routine tasks. Ability to move objects weighing up to 40lbs over moderate distances. Frequent use of stairs, daily.