Job Description
Job Title: Banquet Line Cook
Reports to: Director of Events, Banquet Manager & Banquet Chef
Department: Truss
FLSA status: Non-Exempt
Essential Functions
- Set up cook stations and stock with necessary prep supplies.
- Prepare food for service according to chef instructions, recipes, and standard requirement.
- Weigh, measure, mix and prep ingredients according to recipes.
- Cook items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes.
- Rotate and maintain food inventory and supply items daily including walk-in/storage, disposing of expired items, and communicating with manager regarding replacement items.
- Prepare and follow recipes for bulk prep.
- Communicate clearly with managers and culinary staff.
- Work closely with all team members to ensure smooth operation.
- Adhere to quality standards for culinary team and ensure execution.
- Comply with public health and food safety requirements.
- Actively participate in weekly manager meetings.
- Ensure Toast application is effectively utilized for timekeeping.
- Notify manager of any equipment malfunctions brought to your attention.
- Ensure BOH work areas clean and organized at all times.
- Participate in pre-event meetings with team members to ensure events flow smoothly.
- Contribute to a positive work environment to consistently achieve standards and provide exceptional guest service.
- Comply with all policies regarding attendance, performance productivity and teamwork.
- Promote safe operation of all equipment and safe food handling.
- Ensure work areas are clean and always organized.
- Ensure safety-related matters are addressed in a timely fashion and escalate to leadership, as necessary.
- Other duties as assigned.
Education/Experience/Certifications
- Previous experience as Line Cook in a full-service restaurant environment
- Exceptional interpersonal communication skills including fluency in English both oral and written.
- Basic math skills including working with measurements required.
- Problem solver and analytical thinker works constructively to solve problems and learn from mistakes, anticipates the needs of personnel and guests, “sees around corners”- works proactively to prevent issues from arising, exercises common sense and good judgment.
- Maintains composure under pressure, remains calm and courteous in difficult situations.
- Willingness to learn and accommodate industry changes and company directives.
- Required to work nights, weekends, and/or holidays as business demands; ability to work flexible hours as required
Work Environment
- Work is performed in a restaurant/event environment. This role requires frequent standing and walking during entire shift. Work environment is fast-paced, and team member must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service and exposure to cooking appliances).
Certifications
- ServSafe certification, preferred
Physical Demands
Task
Activity Level
Standing
Frequently
Walking
Frequently
Sitting
Rarely
Handling/Gripping
Frequently
Reaching Outward
Frequently
Reaching above Shoulder
Occasionally
Climbing
Rarely
Crawling
Never
Squatting or Kneeling
Occasionally
Bending
Occasionally
Lifting/Carrying
Must be able to lift and move to 50 lbs. using safe lifting techniques or mechanical assistance (hand cart, other)
Pushing/Pulling:
Must be able to push and pull up to 50 lbs. using safe moving techniques or mechanical assistance (carts, other)
PPE Requirement:
The following safety gear is required: long pants, closed-toed shoes with non-skid soles. In food prep roles other gear such as netting, oven mitts or hats may be required. In cleaning roles, any special PPE recommended on product specification or material safety data sheet (MSDS) required.
Work Hours
Position is full-time or part-time. Schedule will vary. Occasional overtime may be required.
