SUMMARY:

You have a good working knowledge of cooking techniques, seasonal ingredients, and also possess a desire to learn about new techniques and ingredients. In this role, you’ll maintain a clean work station, be efficient and have the ability to work in a team environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Provide banquet guests excellent food quality, consistency, reasonable prices, in an attractive environment and with professional service. Responsibilities include managing the culinary functions to meet food quality goals.
• Creates and maintains a sound working relationship with all banquet culinary team. •Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
• Knows and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Complies with departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by Management.
• Provide excellent quality and presentation of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• Maintain a high level of cleanliness in kitchen facilities
• Attend weekly BEO and Resume meetings.
• Works closely with the Catering and Banquets teams to ensure smooth execution of functions from start to finish.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• Minimum of 2 years’ related experience in a kitchen of similar size.
• Flexible schedule, able to work evenings, weekends and holidays.
• Food Handler Certification, Alcohol Awareness Certification (if applicable)

QUALIFICATION REQUIREMENTS:

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.

Education and/or Experience: Minimum of 2 years’ related experience in a kitchen of similar size. Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands: While performing the duties of this job the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand or hands), finger (picking, pinching, fine manipulation), use a keyboard, stand, walk, see, hear, and speak. The employee is frequently required to write. The employee is constantly required to lift and/or move up to 10lbs, frequently lift and/or move up to 25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move between 75-100+lbs. The employee is occasionally required to crouch, kneel, crawl, squat, climb ladders and stairs, collate/file, dial, and sit. (Minimal driving requirement?)

Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, use verbal and written communication, and be able to handle multiple concurrent tasks and constant interruptions. The employee is frequently required to use math and reasoning skills, give presentations, and be in contact with customers. Work Environment: While performing the duties of this job, the employee is constantly working in/around environments that are hot, odorous, damp, dirty, oily, greasy, noisy, and may be exposed to fumes. The employee may be moderately exposed to vibrations. The employee will frequently use a computer or computerized equipment, telephone, fax machine, POS, food preparation tools including; knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages including; stoves, torches, grills, fryers, and other cookware, refrigerators, freezers, dishwashing equipment, and scales.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands

QUALIFICATION REQUIREMENTS: 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.

Education and/or Experience: Minimum of 2 years’ related experience in a kitchen of similar size. Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands: While performing the duties of this job the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand or hands), finger (picking, pinching, fine manipulation), use a keyboard, stand, walk, see, hear, and speak. The employee is frequently required to write. The employee is constantly required to lift and/or move up to 10lbs, frequently lift and/or move up to 25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move between 75-100+lbs. The employee is occasionally required to crouch, kneel, crawl, squat, climb ladders and stairs, collate/file, dial, and sit. (Minimal driving requirement?)

Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, use verbal and written communication, and be able to handle multiple concurrent tasks and constant interruptions. The employee is frequently required to use math and reasoning skills, give presentations, and be in contact with customers. Work Environment: While performing the duties of this job, the employee is constantly working in/around environments that are hot, odorous, damp, dirty, oily, greasy, noisy, and may be exposed to fumes. The employee may be moderately exposed to vibrations. The employee will frequently use a computer or computerized equipment, telephone, fax machine, POS, food preparation tools including; knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages including; stoves, torches, grills, fryers, and other cookware, refrigerators, freezers, dishwashing equipment, and scales.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands