Prep Cook | Banquets

The prep cook will ensure all food is prepared in a timely manner and made according to the menu specifications. Work and communicate effectively with all other kitchen personnel.
Responsibilities:

Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
Ability to understand large scale food production and times required to complete tasks.
Ability to read and execute recipe cards as well as prep/station lists.
Ability to communicate with other team members.
Maintain a positive and professional attitude in stressful situations.
Attend the required monthly department meetings and company training courses.
Complete other duties assigned by management.


Qualifications:

No culinary experience required.
Must be able to work well with others.
Excellent written and verbal communication skills as well as organizational skills.
Must have basic mathematical skills and an understanding of weights and measurements.
Ability to follow recipes.
Texas Food Handlers certification required.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.

Physical Requirements:

Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Working Environment:


Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
Exposure to hazardous cleaning chemicals.