Supervises, coordinates, and plans all the production, plating, and presentation of food for all banquet events in a cost effective, safe manner to meet or exceed guest expectations and attract future business.
Responsibilities
Orders food quantities and oversees preparation and production of banquet food operations.
Maintains station inventory; controls waste by monitoring proper rotation, storage, and overproduction.
Cooks orders according to established recipes in a proper and professional manner, ensuring food adheres to standards of quality.
Manages the daily production of food for all catered events; controls food and labor costs; ensures preparation, plating, and presentation standards are maintained, the appropriate quantity of food is prepared, and safety standards and regulations are followed to provide top quality food.
Assures the production of the best quality product possible in a proper, sanitary, and professional manner.
Requirements
Bachelor’s degree from an accredited university or certification in culinary field
The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
Prepare and display buffet food items according to the hotel standards.
Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Support kitchen operations, assist in food preparation and cooking tasks, maintain cleanliness and organization in the kitchen, and contribute to the overall success of the culinary team.
Responsibilities
Assist in food preparation tasks, such as chopping vegetables, portioning meats, and measuring ingredients.
Execute simple cooking tasks, including grilling, frying, sautéing, and baking, under the supervision of senior chefs.
Follow recipes and instructions provided by senior chefs to ensure consistency and quality in food preparation.
Maintain cleanliness and organization in work areas, including countertops, cutting boards, and equipment.
Assist in stock rotation and inventory management to ensure freshness and minimize waste.
Requirements
High School Diploma in food service or equivalent food service cooking experience
The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.
Compensation
The pay range for this position is $22.40 - $22.40.
Responsibilities
Schedules and assigns daily work activities to staff and supervises the completion of tasks.
Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
Cooks and prepares food following production guidelines and standardized recipes
Sets up workstation with all needed ingredients and equipment
Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
Prepare high quality food for all outlets, including made-to-order, banquet, and restaurant items, ensuring timely and accurate preparation, plating, and adherence to company specifications and safety standards.
Responsibilities
Approach all interactions with guests and employees in a friendly, service-oriented manner
Always comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations
Follow Occupational Health & Safety regulations
Ensure equipment and kitchen cleanliness
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated
Support kitchen operations, assist in food preparation and cooking tasks, maintain cleanliness and organization in the kitchen, and contribute to the overall success of the culinary team.
Responsibilities
Assist in food preparation tasks such as chopping vegetables, portioning meats, and measuring ingredients
Execute simple cooking tasks including grilling, frying, sautéing, and baking under supervision
Follow recipes and instructions to ensure consistency and quality
Maintain cleanliness and organization in work areas
Assist in stock rotation and inventory management
Requirements
High School Diploma
Certificate in food service or equivalent food service cooking experience
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