Banquet Line Cook, Truss Events - Cleveland, United States - Harbor Bay Hospitality

Description

Job Description

Job Title: Banquet Line Cook

Reports to: Director of Events, Banquet Manager & Banquet Chef

Department: Truss

FLSA status: Non-Exempt

Essential Functions

• Set up cook stations and stock with necessary prep supplies.
• Prepare food for service according to chef instructions, recipes, and standard requirement.
• Weigh, measure, mix and prep ingredients according to recipes.
• Cook items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes.
• Rotate and maintain food inventory and supply items daily including walk-in/storage, disposing of expired items, and communicating with manager regarding replacement items.
• Prepare and follow recipes for bulk prep.
• Communicate clearly with managers and culinary staff.
• Work closely with all team members to ensure smooth operation.
• Adhere to quality standards for culinary team and ensure execution.
• Comply with public health and food safety requirements.
• Actively participate in weekly manager meetings.
• Ensure Toast application is effectively utilized for timekeeping.
• Notify manager of any equipment malfunctions brought to your attention.
• Ensure BOH work areas clean and organized at all times.
• Participate in pre-event meetings with team members to ensure events flow smoothly.
• Contribute to a positive work environment to consistently achieve standards and provide exceptional guest service.
• Comply with all policies regarding attendance, performance productivity and teamwork.
• Promote safe operation of all equipment and safe food handling.
• Ensure work areas are clean and always organized.
• Ensure safety-related matters are addressed in a timely fashion and escalate to leadership, as necessary.
• Other duties as assigned.

• Previous experience as Line Cook in a full-service restaurant environment
• Exceptional interpersonal communication skills including fluency in English both oral and written.
• Basic math skills including working with measurements required.
• Problem solver and analytical thinker works constructively to solve problems and learn from mistakes, anticipates the needs of personnel and guests, "sees around corners"- works proactively to prevent issues from arising, exercises common sense and good judgment.
• Maintains composure under pressure, remains calm and courteous in difficult situations.
• Willingness to learn and accommodate industry changes and company directives.
• Required to work nights, weekends, and/or holidays as business demands; ability to work flexible hours as required

• Work is performed in a restaurant/event environment. This role requires frequent standing and walking during entire shift. Work environment is fast-paced, and team member must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service and exposure to cooking appliances).

• ServSafe certification, preferred