Banquet Cook

Join our team at Blue Harbor Resort & Conference Center as a Banquet Cook, where you will play a vital role in ensuring the success of our culinary operations.

This is a part-time position that requires a skilled line cook to maintain a positive attitude and cooperative working environment, maximizing productivity and being highly engaged. The ideal candidate will be able to work all functions of the kitchen in an operational role, adhere to recipes and exceptional food quality, and hold themselves accountable in regards to operational expectations.

• Ensure the operation is set for success and ready to open daily.
• Maintain up-to-date knowledge of all food & beverage menu items.
• Ensure proper sanitation of the Back of House operations and keep the restaurant well maintained and organized at all times.
• Assist restaurant staff when necessary to provide optimum service to guests.
• Maintain proper inventory controls.
• Provides food preparation assistance by washing, peeling, cutting, and seeding vegetables and fruits; cleaning, cutting, and grinding meats, poultry, and seafood.
• Prepares soups and sauces.
• Controls recipes by weighing and measuring designated ingredients.
• Maintains safe, secure, and healthy work environment by cleaning work areas, equipment, and utensils.
• Works with steward department as needed - segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
• Management of FIFO and par levels – inventory regulations, requisitioning supplies, and proper storing.
• Maintain proper uniform, name tag, and hat in accordance to Blue Harbor Resort & Conference Center Handbook

• Promotes team spirit and works collaboratively to achieve team goals.
• Has attendance record aligned with Blue Harbor Resort & Conference Center Handbook and can be trusted to handle a high level of responsibility.
• Dedicated to exceeding quality standards and providing products and services of the highest caliber.
• Inspires others with enthusiasm and positive energy.
• Places high priority on personal and professional growth. Keeps knowledge and skills current through continued education, reading industry journals, and participating in professional organizations.
• Thorough understanding of sanitation-related issues. Takes all precautions and preventative measures necessary to ensure a clean food preparation environment.
• High School diploma or equivalent experience.
• Maintains Servsafe certification.
• Hands-on in Health code compliance and state regulations.
• Ability to pass Culinary Exam 2 with a score of 90%.
• Ability to pass level 2 cooking practicum and any previous level practicum.
• Ability to pass all level 2 culinary quizzes or testing based on menus and knowledge.

• Lift up to 50 lbs., sit and/or stand for long periods