Cook I - Banquets (Full Time)
$55,453–$55,453 year
On-siteRancho Palos Verdes, California, United States
Job Summary
Plan, prep, and execute menu items and specials for banquet outlets while maintaining strict sanitation and organization standards. Anticipate guest needs, resolve complaints, and ensure positive relations by responding promptly to inquiries and service requirements. Manage daily operations by conducting opening duties such as turning on equipment, setting up mise en place, and checking production schedules. Execute prep work, follow recipes and yield guides, and communicate shortages or specials to the Chef on Duty. Perform closing duties including restocking, cleaning work areas, and turning off equipment. Assist with inventories, plating hot meals, and conducting training. Work all kitchen stations, manage off-premise functions, and participate in ongoing operational improvements.
Required Qualifications
- Ability to work all stations on the line
- Fluency in English in verbal and non-verbal
- Compute basic arithmetic
- Provide legible communication
- Comprehend and follow recipes
- Expand/Condense recipes
- Perform job functions with attention to detail, speed and accuracy
- prioritize and organize
- Be a clear thinker, remaining calm and resolving problems using good judgment
- Follow directions thoroughly
- Understand guest's service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information and pertinent Hotel data
- Exert physical effort in transporting 50 pounds
- Endure various physical movements throughout the work areas
- Remain in stationary position for 4 to 6 hours throughout work shift
- Satisfactorily communicate with guests, management and co-workers to their understanding
- 5 years' experience as a Line Cook at a quality style Hotel or Restaurant
- Food handling certificate
- Must be able to lift 50 lbs
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