- Prepares food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
- Butchers chicken, fish, and shellfish. Cuts, trims and bones meat prior to cooking.
- Reads menu to estimate food requirements and requisitions food from storage.
- Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
- Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
- Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
- Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
- Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
- Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
- Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
- One year prior food prep experience required. Culinary degree or training desired.
- Possess advanced knowledge of food preparation, professional cooking and knife handling skills.
- Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
- Ability to read and comprehend simple instructions, recipes, short correspondence and memos.
- Completes required training as scheduled.
- Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
- Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
- Must know all applicable health standards.
- Must maintain a clean appearance and professional demeanor.
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Banquet Cook 2 - Huntington Beach, United States - Pacific Hospitality Group
Description
Full Time
Hourly Rate:
$23.00 per hour
Position Summary: Prepares, seasons and cooks soups, meats, vegetables and other food items for consumption at restaurants and/or in-room dining. Butchers chicken, beef, fish and shellfish.
Primary Responsibilities/Essential Functions:
Qualifications (relevant experience, education and training):
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
