Job Abstract

Key Responsibilities of the Banquet Cook:

• Prepares sufficient quantities of food product in accordance to production plan or forecast needs.
• Wraps, dates, and rotates food items.
• Utilizes whole food products eliminating any waste.
• Maintains overall cleanliness and sanitation standards in assigned areas.
• Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner.
• Requisitions inventory and receive supplies as necessary for daily production.
• Ensures proper storage of food items.
• Incorporates safe work practices in job performance.
• Performs other duties as required.

• 1-2 years prior cook, food production, certified culinary training is a plus.

Other Qualifications:

• Regular and reliable attendance.
• Regularly works in extreme heat (non-weather) and under pressure with organization and timing.
• Strong communication skills.
• Must have flexibility to work weekends and holidays.