The Banquet Cook is required to lead by example through hands-on involvement of all aspects of Banquet production and service. The Banquet Cook must always represent the Executive Chef’s core values on Quality, Sanitation and fair treatment of all associates. The Banquet Cook is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and the Banquet Chef. The Banquet Cook will report directly to the Hotel’s Banquet Chef and/or the Banquet Sous Chef. Must maintain professional relations with associates, treating them with respect and being held accountable, in line with the Kitchen and Hotel standards. Must be able to lift a minimum of 50lbs over the course of a shift and able to stand/ walk for an extended period over the course of a shift. The Banquet Cook should be well versed in all aspects of the Banquet Kitchen: Breakfast, lunch, brunch, tea services, receiving, amenities, dinner service, ext.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.