Cook – Banquets

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chefs requirements.

•  Work requires effective communication in English, both verbal and written form in a professional manner.
•          Work requires a minimum of one year experience as a cook.
•          Work requires ability to work from a standing position for extended periods of time.
•          Work requires a neat appearance with good personal hygiene.
•          Able to bend, lift, and reach throughout shift. 
•          Able to work in temperatures ranging between 40 and 110.
•          Ability to read and follow directions from recipes.

ADDITIONAL REQUIREMENTS:

• 2-3 years prior cooking experience, 
• Prior line cooking experience including Sautee, grill, fry oven and steam. 
• Possess a team player attitude and be flexible.
•  Understand and have basic knowledge of sanitation procedures.
• Prior cooking experience in Italian restaurants a plus

• Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs.
•          Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
•          Perform preliminary preparation work in a timely manner.
•          Ensures ingredient supply levels are accurate. 
•          Move items from shelves to carts and transport to assigned stations for restocking purposes.
•          Maintains the required par of food items in their assigned station from support areas throughout the property.
•          Understand proper safety and health codes and regulations and maintain them regularly.
•          Ensure all areas assigned are clean and free of debris
•          To assist with any other job-related duties that may be assigned.