Banquet Cook

Purpose and Performance Goals:  The purpose of this job is to perform the duties of Banquet Cook in accordance with company standards for satisfactory performance.

Job Description:  Essential Duties and Responsibilities are as follows (other duties may be assigned):

• Reports to Restaurant Chef for daily tasks.
•  Completes daily prep responsibilities – sets line for service.
• Cooks on the line, adhering to a ticket time of 8 minutes or less.
• Maintains sanitation and cleanliness.
• Assists in storing of all deliveries.
• Properly labels, dates, stores all food.
• Reports safety issues.
• Reports quality issues – spoilage.
• Exhibits a ‘can do’ attitude and total cooperation.
• Assists in any area needed when time allows.

Supervisory Responsibilities: N/A

Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must have basic cooking skills.  Needs good organizational skills, and is willing and eager to learn more. 

Education and/or Experience:  High School Diploma or GED.  3-6 months cooking experience, or an equivalent combination of education and experience.

Language Skills:  Must be able to communicate clearly with guests, customers, supervisor and fellow employees.

Mathematical Skills: N/A.

Reasoning Ability: Must be able to make appropriate judgements regarding the cooking responsibilities.

Certificates, Licenses, Registrations: N/A

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to lift/push/pull 50lbs.  Job frequently requires walking and standing.  Must be able to grab, feel and reach.

Hours:  Due to the seasonal nature of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, night shifts, and/or overtime.  Also, depending on the season, hours may be reduced at any time.