Banquet Cook

*PURPOSE AND PERFORMANCE GOALS* Provide quality, value-added professional service in the culinary department to exceed brand standards for food production, presentation and taste for Banquet events.
*ESSENTIAL DUTIES AND RESPONSIBILITIES* Essential duties and responsibilities are as follows (other duties may be assigned): * Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.
* Prepares all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Informs the Executive Chef immediately of food quality issues – food spoilage.
* Follows appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
* Expedites all menu items accurately and promptly.
* Ensure all food is kept fresh with no waste, with effort to utilize the whole product.
* Prepare the proper amount of food according to production or forecast sheets and production plans for Banquet events.
* Standardizes recipes.
* Set ups and breakdowns the cooking line.
* Assists in any area needed when time allows.
* Informs the Executive Chef immediately of safety issues – equipment failure.
* Exhibits a ‘can do’ attitude and total cooperation.
*QUALIFICATIONS* 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.
Experienced in basic line cooking – making soups, stocks, and sauces.
Must have excellent organizational skills, provide own tools.
Experienced and organized in line set up.
Communicates effectively with all other staff.
Open to learning new methods of cooking.
*EDUCATION AND/OR EXPERIENCE* High school diploma or GED required.
At least 2 years line cook experience, or an equivalent combination of education and experience preferred.
*LANGUAGE SKILLS* Must be able to communicate clearly with guests, customers, supervisor and fellow employees *MATHEMATICAL SKILLS* Must be able to calculate amounts and apply basic addition, subtraction and multiplication.
*REASONING ABILITY* Must be able to make appropriate judgments regarding the cooking/food preparation responsibilities.
*CERTIFICATES, LICENSES, REGISTRATIONS* Illinois Department of Public Health certification in food service sanitation *PHYSICAL DEMANDS* Practice written safety standards and rules at all times.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to push/pull/lift 50 pounds.
Job requires standing for long periods of time.
Requires the ability to reach, grab, handle, feel, tastes or smells.
Regularly walks and reaches with hands and arms.
Occasionally stoops or crouches.
*HOURS* Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.
Also, depending on business demands, hours may be reduced at any time.
Job Type: Full-time Pay: From $15.
00 per hour Benefits: * 401(k) * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Referral program * Vision insurance Shift: * 8 hour shift * Morning shift Weekly day range: * Monday to Friday * Weekends as needed Work Location: In person