Banquet Cook

Description

Principal Purpose of Job: The Line Cook is responsible for the preparation, inventory and maintenance of assigned stations.

Essential Duties and Responsibilities: 

• Responsible for knowledge of menu, use of approved recipes to prepare menu items and proper plate presentation.
• Preparation and organization of assigned stations. This entails set up and thorough cleaning at end of shift.
• Knowledge of proper storage and handling of food. Knowledge of health codes.
• Proper dating and labeling of food.
• Establishing and maintaining pas levels and prep list.
• Must be able to multi-task and plan effectively.
• Support and contribute to the mission and overall success of the resort by accomplishing performance objectives focused on preparation of food.
• Line Cooks will complete open and closing side work.
• Ensure Ranch Mission is executed. 
• Follow safety precautions and procedures

Other Duties: 

• as assigned by Executive Chef or Sous Chef
• Knowledge of Events and Ranch Wide areas of the property.

Requirements

Personal Attributes: High level of communication skills; able to follow direction and work under minimal supervision at times. Must be a team player and cooperate effectively with other staff members. 

Physical Demands: Lifting up to 75 pounds, general cleaning, set up, walking a lot etc.

Education/Experience: High School diploma or equivalent required. Minimum one year prior experience in a professional restaurant kitchen environment required. Culinary degree preferred.

Special Skills/Equipment: Uniform/Nametag at all times