Banquet/Line Cook

Description

GENERAL PURPOSE

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsible for helping achieve ongoing guest satisfaction and team goals.

Ensure a quality dining experience. Prepare food and beverage for either breakfast / lunch, dinner or special banquet functions.

Keep the kitchen in clean and sanitary conditions at all times.

ESSENTIAL DUTIES / RESPONSIBILITIES

• Prepare food of consistent quality following production and portion standards
• 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 food standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages.

Assist in keeping buffet stocked.

• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per standards.
• Prepare food and beverage items and set out all hot and cold food items.
• Help to replenish all food and beverage items during the meal period. Keep all items fully stocked even up until the last minute we are open.
• Receive and unpack the items as they arrive from all food vendors. Date all items as they arrive and pack them according to Marriott and Greenwood Hospitality standards.

Scheduled hours and days may vary based on need.

OTHER DUTIES / RESPONSIBILITIES

• Assist in prep work as required for the next shift.
• Assist with special social functions required by hotel for clients.
• Maintain an inventory of needed supplies; keep all items at par level.
• Certified in food handling within 60 days of assignment by approved trainer.
• Comply with standards as outlined in Residence Inn food sanitation checklist.
• Complete monthly food audit.
• Be familiar with hotel facilities and their location and hours.
• Put away all supplies according to Marriott and Greenwood Hospitality food standards, in a timely manner.
• Other duties assigned by supervisor as needed.

SUPERVISORY DUTIES - None

Qualifications

Knowledge

Customer service and hospitality skills.

Ability to read, communicates verbally, and writes effectively.

Abilities

10% limited lifting - 30 lbs. clearing tables and buffets, pulling tables. Position regularly involves lifting food cases sometimes up to 70lbs.

70% bending to pick up - general cleanliness.

Continually walking at a fast pace.

Continually standing % of the time.

Must be highly organized and able to pay attention to details, particularly when performing multiple tasks at once.

Education / Formal Training

No formal education required but 2 year degree is desired.

Material / Equipment Used

Chemicals / agents : Steno, Bleach, grease cutter, Lime Away, Windex everyday, dish detergent, etc.

Environment

Inside 90% of 6-8 hour shift.

Prolonged standing, constantly moving.