Job Description
The Banquet Cook is responsible for all preparation and production of food and sanitation for special events and catering with Ole Red Nashville and Opry Entertainment Group.
Pay starting at $ + Free Parking downtown Nashville
- Set up and organize workstation with all necessary supplies and ingredients.
- Receive, inspect, and rotate all food products to ensure fresh, high-quality ingredients are used.
- Clean, organize, and maintain all walk-in coolers, food production areas, equipment, and general kitchen areas. Prepare and store raw food products properly.
Monitor refrigeration and holding temperatures, wash hands frequently. Follow all defined foodservice sanitation standards at all times.
- Follow standardized recipes in the preparation and cooking of menu items.
- Use knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner according to policies.
- Perform the following cooking procedures : sauté, grill, fry, bake, and roast.
- Perform basic to more advanced knife skills ( slice, chop, mince, julienne, dice) in the preparation and production of food items.
- Adhere to established portion control guidelines and minimize waste.
- Plate food according to established plating / presentation guidelines.
- Monitor finished product to ensure food is served promptly, notifying leadership of any delays in service.
- Return dishes to the dish wash area, politely communicate with stewards regarding needs for clean dishes, pots, pans, etc.
May perform dishwashing procedures according to proper sanitation standards, as needed.
- Clean and break down workstation. Return all supplies and ingredients to proper storage at end of shift. Ensure that closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift.
- Notify leadership of equipment malfunction or safety hazards immediately.
- Perform other duties as assigned.
Requirements
Education
High school diploma or equivalent preferred
Experience
- 1+ year of culinary experience required
- Experience in upscale, high volume hotels or restaurants preferred
- Knowledge and understanding of foodservice sanitation standards
Knowledge, Skills and Abilities
- Ability to properly set a station "mise en place" (set in place, having all your ingredients prepped and ready to go before you start cooking)
- Has positive team-driven attitude; polite, friendly, and helpful to guests, management, and peers
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