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Banquet Cook

2 months ago

Austin, Texas, United States Sage Hospitality Full time
Job Overview

To ensure exceptional service from the front line, our team requires a skilled Banquet Cook to maintain quality control and ensure proper sanitation levels.

Responsibilities
  • Verify all items against recipe cards and ensure use records are followed for all items served, presenting food in an efficient and quality manner.
  • Monitor the line setup prior to all meal functions to ensure maximum efficiency during meal periods.
  • Ensure strict adherence to equipment maintenance and kitchen 'clean as you go' policies.
  • Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
  • Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
  • Date all food containers and rotate as per the SOP, ensuring all perishables are kept at proper temperatures.
  • Check pars for shift use, determine necessary preparation, freezer pull, and line setup.
  • Note any out-of-stock items or possible shortages.
  • Assist in keeping buffet stocked.
  • Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
  • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per SOP.
Qualifications
  • Education/Formal Training: High school education or equivalent.
  • Experience: One to two full years of employment in a related position with this company or other organization(s).
  • Knowledge/Skills: Ability to work as a team member and communicate with kitchen staff, knowledge of cooking and kitchen practices and procedures.
Physical Demands
  • Lifting, pushing, pulling, and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.
  • Periodic climbing required.
  • Bending of the knees necessary when using the lower oven for cooking.
  • Mobility: Full range of mobility and ability to travel 30-50 feet on a regular basis throughout the day.
  • Continuous standing: During preparation, during service hours, or during expediting, usually all day.
  • Must have moderate hearing to hear equipment timers and communicate with other staff.
  • Must have excellent vision to see that product is prepared appropriately.
  • Must have moderate comprehension and literacy to read use records and all special requests.
Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.