About this role
The Banquet Cook prepares high quality food under supervision of the Banquet Sous chef, and Executive Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts.
The hourly start rate is USD $27.63
EDUCATION
High School diploma and/ or experience in a hotel or a related field preferred.Diploma/ certification in a formal culinary discipline as asset.Previous experience in the culinary field. TOOLS AND EQUIPMENT
Various CutleryGas rangeChar broilerTilting skilletConvection ovenRotisserie ovenBermixerFood processorBuffalo ChopperMeat SlicerVarious refrigeration/ freezers.PHYSICAL REQUIREMENTS
Long hours sometimes may be required. Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. In and out of refrigerators/ freezers with some frequency.Must be able to stand and walk throughout entire shift.MENTAL REQUIREMENTS
Must be able to convey information and ideas clearly.Must be able to evaluate and select among alternative courses of action quickly and accurately.Must work well in stressful, high pressure situations. All your information will be kept confidential according to EEO guidelines.