Banquet Cook - On Call

Job description

Reporting to the Assistant Chef and/or Executive Sous Chef, it is the responsibility of the Banquet Cook to execute recipes, perform general production, and operate a specific station with others or individually, while ensuring preparation and service is of the highest possible quality in a timely manner. Core Job Responsibilities: Communicates effectively with management and co-workers with regards to the operations of the kitchen. Prepares all menu items and follows recipes precisely, including conversion capabilities, and understands mise en place. Monitors and maintains cleanliness, sanitation, and organization of assigned work areas. Transports supplies from the storeroom and stocks in designated areas. Starts prep work on items needed for the particular menu of the day. Ensures all requisitions are processed properly and placed in the designated area. Assist Master Cook, Pantry and Kitchen workers in execution of service. Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups. Work as a team, assist all guest and team member needs and inquiries Completes opening duties such as setting up workstation with required place, tools, equipment and s...