Culinary Banquet Cook

3 weeks ago

Cary NC United States The Umstead Hotel & Spa Full time
General

Employees are responsible and accountable for assisting in the preparation of food and all tasks associated with those preparations. Upon completion of a training period the incumbent, will be responsible for completion of the food preparation tasks on their own during their shift. Supervision is received from the sous chef responsible for their specific area and the chef de cuisine.

Typical Duties

-Prepares or assists in preparation of complete meals-preparing and cooking soups, meats, vegetables, desserts, salads, baked goods, etc.

-Utilizing standard metric recipes.

-May be responsible for checking supplies and groceries received in work area.

-May assist in serving special diet meals or cafeteria food service.

-Assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.

-May be required to prepare complete meal for group(s).

-Performs other related duties as assigned.

-Must be able to lift 50 lbs.

Qualifications

Knowledge, Abilities and Skills

Good knowledge of the principals of cooking and experience in cooking vegetables, meats, fish, poultry, baked goods, etc. using standard metric recipes.

Good knowledge of food service sanitation, personal hygiene and kitchen safety.

Education, Training and Experience

Previous food service experience is preferred but not required. Training will be done on site and reviewed every three months by the executive sous chef and chef de cuisine.

#UHSSJ

Demonstrate open communication between the kitchen and front of house departments
Build, promote and mentor a banquet kitchen team that is committed to the highest quality food product and service, delivering Mobil Five Star expectations.
Instill associate recognition throughout the Food & Beverage Division, which positively impacts all areas of the hotel and spa.
Display excellent communication and organizational skills.
Create a drive of daily passion for excellence and continuous improvement.
Ability to always lead by example
Instill a guest service attitude in all banquet associates
Instill a calm, quiet, organized approach in all situations or conflicts.
Important to balance work hours in any week between AM and PM shifts
Important to work shifts when hotel activity is highest
Important to understand clearly how the customer perceives the hotel’s Banquet food and service
Important to understand the need to build a strong a strong team of culinary professionals.

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