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Chestnut Hill

    Banquet Prep Cook - Chestnut Hill, United States - The Country Club

    The Country Club
    The Country Club Chestnut Hill, United States

    3 weeks ago

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    Description

    Job Description

    Job Description

    Position Title: Banquet Prep Cook
    Position Reports to: Executive Chef, Banquet Chef, Assistant Banquet Chef
    Employee Categories: Full Time, Year-Round; Benefit Eligible
    FLSA Category: Non -Exempt; Hourly


    The Banquet Prep Cook is responsible for any food preparations, serving or assisting in plating and daily functions based on direction given by either the Executive Chef, Banquet Chef or Assistant Banquet Chef

    Primary Responsibilities included but not limited to

    • Inspect prep list daily as assigned by Banquet Chef or Assistant Banquet Chef.
    • Production should reflect specs set at TCC.
    • The gathering of proper utensils/equipment ready for particular function menu.
    • Double checking of all food items as prepared by assigned staff.
    • Review 'have ready' count with Banquet Chef, Assistant Banquet Chef or Executive Chef
    • Review and gather plate heater/cold & plate counts.
    • Stage as much food product as possible close to service area ahead of time under supervision of Banquet Chef or Banquet Sous Chef.
    • Complete sanitation of prep area and production area during and after events.
    • Maintain cleanliness and organization of of open goods shelves, labels, containers in all areas of the kitchen
    • Sanitation, cleanliness and organization of upstairs freezer and banquet kitchen.
    • Function breakdown - all carts/boxes emptied and food stored and labeled on proper shelves (staff shelf, open goods shelf, freezer).
    • Assist with function box, carts, 2nd floor kitchen etc. cleaned on regular basis as stated on daily/weekly cleaning lists or as state by Banquet Chef, Assistant Banquet Chef or Executive Chef .
    • Clean, organize and sanitize Banquet walk-in, shelving , back prep area.
    • Occasionally the banquet prep cook will assist the bakery with light production.
    • Assist the a la carte staff cleaning the line.
    • Keep immediate supervisor advised of any maintenance issues. Follow weekly and monthly cleaning schedule (posted in each station).
    • Assist stewards with sorting of silverware after large events
    • Responsibilities also include assisting the a la carte line depending on volume of business.
    • At times the banquet prep cook will fill in for the staff hall attendant and steward position, fulfilling those duties as necessary.
    • Banquet prep cook will assist the purchasing director with receiving and stocking product as necessary.


    Required Skills:

    • Should be proficient in basic knife skills, meat, vegetable and sauce fabrication. Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection ovens, steamer, robot coup, electric pasta machine, smoker and fryer.
    • Must contain healthy knowledge of food products, classical and modern preparations.
    • Private Club experience is desired.
    • Previous country club experience a plus, but is not required.
    • Formal training from an accredited culinary institute or ACF certified apprenticeship under the direction of a Certified Executive Chef is preferred.
    • Be able to follow recipes provided by Chef de Cuisines and Banquet Chef.

    Specialized Knowledge/Licenses Required:

    • Must have experience working multiple banquets simultaneously and be up to date with currents food trends.
    • TCC places strong emphasis on safety and sanitation. All employees must be knowledgeable and practice proper sanitation procedures.
    • Employee should be a fast and efficient worker, be able to handle stress and be a quick thinker.
    • Serve Safe Certified. HACCP and First Aid preferred.
    • Should be knowledgeable of menu development.

    Uniform Requirements:

    • Partial Uniform Provided. Chef Jacket, Hat, Apron and Black Pants
    • Employees is required to have black work shoes with non-slip sole.

    Physical Requirements:

    • Stand for 8-10 hours.
    • Be able to tolerate hot and cold conditions on service line.
    • Must be able to kneel, bend over and stand up many times during a shift.
    • Must be able to lift up to 30 lbs.
    • Must be able to work at a rapid pace and, on occasion, needs to be able to lift heavy pots/pans
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