Banquet Cook

4 weeks ago

WinstonSalem, North Carolina, United States Benton Convention Center Full time

BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Adds seasoning to foods during mixing or cooking.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
Butchers chickens, fish, and shellfish.
Cuts, trims, and bones meat prior to cooking.
Bakes bread, rolls, cakes, and pastry.
Keep cooks line well stocked with food, plates and utensils.
Insure proper food portions are being used as per specs.
Neatly arrange all foods on plates according to the menu specs.
Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift.
Insure proper sanitation procedures are being observed at all times.
Become an expert on the causes of foodborne illnesses and follow all procedures to insure precautions are being taken.
Insure that all orders are prepared for delivery in the 20 minute service standard.
Complete necessary production and cleaning paperwork daily.
Insure buffet is set up within 5 minutes of scheduled opening.
Insure buffet items are stocked to a minimum of 50% full.
Insure meeting breaks are set up a minimum of 5 minutes prior to the scheduled break and any water stations or breaks are replenished a minimum of ones every 60 minutes.
Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
Source: Hospitality Online

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