Banquet Prep Cook

Position: Banquet Prep Cook

Department: FHR: Restaurant

Reports to: Banquet Chef

Type: Part-Time, Non-Exempt; Onsite

Position Summary: Performs a variety of food culinary and preparation duties, specializing in large events like banquets and weddings. They will handle tasks like chopping vegetables, portioning meats, preparing sauces, and ensuring all ingredients are ready for the banquet. Ensuring that food is prepared efficiently, consistently, and to the required quality standards for the event. The Banquet Prep Cook will artfully prepare wholesome foods as directed either verbally, by reading the recipe book, or banquet event orders in accordance with the company standard recipes and presentation techniques, while maintaining all applicable state sanitation rules and regulations.

Duties & Responsibilities:

• Deliver exceptional internal and external guest service at all times. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members.
• Look for, anticipate, and act upon opportunities to assist guests and team members. Be prepared with the knowledge and skill required to be responsive to guests’ and team members’ needs and questions.
• Be able to answer general questions regarding the property.
• Store food in designated containers and storage areas to prevent spoilage-FIFO
• Weigh and measure ingredients to standard recipes.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
• Prepare, cut, slice and/or grind meat, poultry, and seafood to prepare for cooking.
• In an open kitchen, you are always in view of the guest.
• Prepare all food items to quality standards in an accurate, timely & efficient manner.
• Complete all assigned prep items as written on prep sheet and banquet event order.
• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Be in constant communication with Cook, Sous Chef and Executive Chef.
• Possess the ability to work harmoniously with co-workers.
• Perform all and any duties as assigned by management.

Job Requirements:

• Must be able to communicate clearly and effectively.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must be able to work in a standing position for long periods of time.
• Must have exceptional hygiene and grooming habits, while conforming to the FOF uniform policy.

• Require reading and math skills for recipes and measurements.
• Patient with the ability to stay positive under pressure.
• Must successfully pass background check.

Education / Certification / Experience:

• Must have at least six (6) months experience in high-quality volume production.
• Must be at least 18 years of age.
• Must have a current ServSafe food handler’s permit, or the ability to obtain this.

Additional Information:

The above statements are intended to describe the general nature and level of the work. This is not an exhaustive list of all duties and responsibilities. Employees are expected to perform duties assigned and directed by management, which may be modified when deemed appropriate by management.