Banquets Cook I

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

• Maintain a consistent elevated level of food quality and guest service.

• Maintain cleanliness of all back of the house area.

• Food production, sanitation, storage, and handling procedures for all food products.

• Technical skills of portion control and culinary service standards.

• Supervises daily kitchen operations.

• Proficiently creates production and transfer reports.

• Conducts new hire and on-going training programs with staff.

• Completes food ordering and inventory control.

• Organizes and maintains food storage areas daily, rotation and utilization of all food products.

• Communicates daily menu items to all line cooks.

• Conducts daily inspections of walk-ins, prep areas, all refrigeration units, and checks temperatures of those units.

• Maintains consistency in food presentation, taste, and temperature.

• Maintains a clean, neat, and sanitized work area.

• Shows excellent customer relations abilities.

• Ensures a safe working environment for all co-workers.

• Ability to write prep lists.

• Ensures all kitchen equipment is clean and in good working condition before using it.

• Promotes professional work habits that will develop respect and create return business from customers.

• Seek opportunities to minimize expenses and increase employee productivity without sacrificing guest services.

• Communicate with co-workers respectfully and follow directions from superiors.

• Meet the attendance guidelines of the job and adhere to departmental and company policies.

• Adheres to regulatory, departmental, and company policies in an ethical manner.

• Outstanding example of and a credit to Downstream Casino Resort.

• Provides exceptional customer service to all patrons and communicates in a pleasant, friendly, and professional manner always. Maintains a professional work environment with supervisors and staff.

• Attends all necessary training meetings.

• Assist in other projects, as directed.

• Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule.

QUALIFICATIONS/REQUIREMENTS

The requirements listed below are representative of the knowledge, skill, and/ or ability required. To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily.

• High School Diploma

• Three years of restaurant industry work, including at least one in a manager role

• Knowledge of food and labor cost

• Familiarity with MS Word, Excel, and Outlook a plus

• Good arithmetic skills

• Good attention to detail

• Ability to remain calm in hectic circumstances.

• Some previous experience in a kitchen environment

• Must be a team player.