Title: Banquets Cook I
Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl, and other food items prepared in the kitchen for Banquets and Events. Must have 3-5 years of previous cooking experience in an upper-tiered restaurant and/or hotel. The Banquets Cook I prepares all foods in accordance with standard recipes visually inspects, selects, and uses only food items of the highest quality in the preparation of all menu items, checks and controls the proper storage of products and portion control including food rotation, keeps all refrigeration, storage, and working areas in clean working condition to comply with the health department and hotel regulations.
Must be able physically able to stand and bend for long periods of time, the hours of work vary upon business, must be able to push, pull and lift 30 lbs. on a regular basis.
Please send your resume to email@example.com to be matched.