Banquet Cook

The Banquet Cook prepares high quality food under supervision of the Banquet Chef, Exec. Sous chef, and Exec. Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts.

EDUCATION

• High School diploma and/ or experience in a hotel or a related field preferred.
• Diploma/ certification in a formal culinary discipline as asset.
• Previous experience in the culinary field. 

TOOLS AND EQUIPMENT

• Various Cutlery
• Gas range
• Char broiler
• Tilting skillet
• Convection oven
• Rotisserie oven
• Bermixer
• Food processor
• Buffalo Chopper
• Meat Slicer
• Various refrigeration/ freezers.

PHYSICAL REQUIREMENTS

• Long hours sometimes may be required. 
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. 
• In and out of refrigerators/ freezers with some frequency.
• Must be able to stand and walk throughout entire shift.

MENTAL REQUIREMENTS

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.

The hourly start rate is USD $27.63