BANQUET / PREP COOK

JOB SUMMARY   Prepares salads, fruits, dressings, cold meats, fish items, canapés, cold hors d'oeuvres, appetizers and other hot and cold dishes, including desserts, according to the hotel’s high standards of quality.
Assists with banquet food and cafeteria prep.
ESSENTIAL FUNCTIONS This description is a summary of primary responsibilities and qualifications.
The job description is not intended to include all duties or qualifications that may be required now or in the future.
The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
Prepares all pantry and banquet food items according to standard recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.
Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.
Keeps all refrigeration, storage, and working areas in clean, working condition in order to comply with Health Department regulations.
Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.
Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items.
Reads and employs math skills for following recipes.
Maintain all heating, cooling, temperature logs.
Turns in all lost and found items and all guest room keys.
Adheres to all WMK policies and procedures.
Follows safety and security procedures and rules.
Knows department fire prevention and emergency procedures.
Utilizes protective equipment.
Reports unsafe conditions to supervisor.
Reports accidents, injuries, near-misses, property damage or loss to supervisor.
Provides for a safe work environment by following all safety and security procedures and rules.
All team members must maintain a neat, clean and well groomed appearance.
(specific standards outlined in team member handbook).
Perform any related duties as requested by supervisor.
Assists other Kitchen Personnel when need.
Knowledge, Skills & Abilities Hold a current California Food Handler Card Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.
., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to operate beverage equipment, e.
., coffee maker.
PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.
., knives, spoons, spatulas, tongs, slicers, etc Ability to perform duties within extreme temperature ranges.
Ability to perform duties in confined spaces.
Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
Source.
Hospitality Online