POSITION : Kitchen Cook
DEPARTMENT : Food & Beverage
REPORTS TO : Executive / Sous Chef
FLSA STATUS : Part-time / On call, hourly, Non-Exempt
Summary
This position works in the main kitchen and in concessions preparing food items for the facility.
Essential Duties and Responsibilities
Fulfilling the service per each Banquet Event Orders (BEO).
Other duties as assigned.
Maintaining all Kitchen equipment cleanliness and annual maintenance.
Must be creative in designing buffet food presentations.
Preparing recipes as directed.
Must take direction well.
Maintain clean safe working environment.
Skills and Abilities
At least (1) year experience in a banquet facility preparing meals for large events.
Ability to work with other staff members in the facility.
Ability to undertake and complete multiple tasks.
Ability to be creative with buffet food presentations and maintain a quality product.
Attention to detail.
Substantial standing, walking and lifting.
Must be able to lift 30 lbs. to the waste
Other Qualifications
Works mainly in the main kitchen however, works throughout the building.
Requires ability to work flexible hours, including nights, weekends and holidays in addition to normal business hours.
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