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Isle of Palms

    Banquet Cook - Isle of Palms, United States - Wild Dunes Resort, A Destination by Hyatt

    Wild Dunes Resort, A Destination by Hyatt
    Wild Dunes Resort, A Destination by Hyatt Isle of Palms, United States

    3 weeks ago

    Default job background
    Tourism / Travel / Hospitality
    Description

    The Banquet Line Cook will be expected to provide a support system for the Banquet/Restaurant Chef and Sous Chef. This involves recipe and menu development, as needed, execution of a la carte dining and duties relating to staffing of kitchen and dining room. The Banquet Line Cook will assist in maintaining the AAA Four Diamond Standards.

    The Banquet Line Cook shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the Wild Dunes Resort Culture as well as promoting Wild Dunes Resort as both the Destination and Employer of Choice

    ESSENTIAL JOB FUNCTIONS:

    Oversee sanitation of kitchens during and at the end of shifts

    Control quality and consistency of all food

    Control waste of food products and labor

    Coordinate with the Banquet/Restaurant Chef to develop and cost menu items and specials, including station prep sheets

    Must have the ability to develop staff training manuals and memos

    Must have the ability to portion, prepare and cook menu items in accordance to the menus put in place and within the specifications of the Banquet/Restaurant Chef and standardized recipes

    Apply extensive food knowledge and specialized cooking skills that are required for tasks

    Maintain and complete daily prep lists and tasks as assigned by supervisor.

    Ensure all requisitions are processed properly and placed in designated areas

    Properly label and date all products to ensure safekeeping and sanitation

    Apply basic knife skills required for preparation of hot and cold foods

    Produce recipes efficiently and consistently

    Ensures portion necessities and portion control for all food functions are recipes, especially high cost items

    Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner

    Hearing and visual ability to observe and detect signs of emergency situations

    Meet with Banquet Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance

    Breakdown work station and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift

    Maintains an up to date working knowledge of all resort amenities as well as any special events

    Interacts with resort staff in a professional manner, assisting other departments when necessary

    Attends mandatory monthly department meetings and appropriate resort and division meetings

    Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor.

    Acts with responsibility towards all company property, supplies and equipment

    Reports to work on time as designated by posted schedule

    Maintains a professional appearance. Follows all Wild Dunes Resort dress code standards.

    Remains alert, courteous and helpful to the guests and colleagues at all times

    Qualifications - External

    • EXPERIENCE & EDUCATION:
    • High school education required
    • At least one year kitchen/prep experience or one year of culinary school required
    • JOB REQUIRMENTS:
    • Must be a United States citizen or possess a valid work permit
    • Must be able to speak, write and understand English
    • Must have complete understanding of the fundamentals of the culinary operation
    • Must be able to accurately follow instructions, both verbally and written
    • Must be able to work with an around kitchen equipment
    • Must be able to work with and around a diverse group of food, seasonings, etc.
    • Must possesses excellent communication skills
    • Must be professional in appearance and demeanor
    • Must be able to work under pressure
    • Must be able to work in a fast paced environment
    • Must have excellent listening skills
    • Must always ensure a teamwork environment
    • Ability to work a flexible schedule that may include evenings, weekends and holidays
    • Must have the ability to deal effectively and interact well with the guests and colleagues
    • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
    • Must have a passion for creating an exceptional experience for all guests
    • COLLEAGUES WHO ARE HIRED AT WILD DUNES RESORT WILL BE VERIFIED THROUGH THE FEDERAL E-VERIFY SYSTEM.
    • WORKING CONDITIONS:
    • While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces;
    • Must be able to work in either hot or cold conditions
    • Must be able to stand on feet and walk throughout the day
    • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;
    • Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
    • Must be able to twist and bend frequently, and squat occasionally
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