Banquet Cook

Residence Inn Providence Lincoln; Fargo (ND); On-site; USD 42,000 - 63,000; Full time

Benefits offered by this job

PTO with immediate accrual

Health Insurance

Dental Insurance

Vision Insurance

401(k) with match

Employee discounts

Job summary

Residence Inn Providence Lincoln is seeking a Banquet Cook to assist the Executive Chef in managing the kitchen, including food prep and quality, staffing, and inventory to meet hotel standards and revenue goals.

The ideal candidate is a natural leader with supervisory experience, creativity, and experience in high-volume cooking, dedicated to guest satisfaction and safe, compliant operations.

Qualifications

• Some college and/or advanced training in food and beverage management plus two years of related supervisory experience.
• Must have advanced knowledge of food service regulations.
• Must be organized and efficient in hot and cold line production.
• Must be able to stand for 7-8 hours in extreme temperatures.

Responsibilities

• Assist Executive Chef with kitchen operations and prep.
• Prepare and cook foods of all types for regular service or functions.
• Manage day-to-day staffing, plan work, and set performance goals.
• Train team on safety regulations and compliance.
• Monitor budget and control food, supply, and labor costs.
• Ensure quality of raw and cooked food meets standards.
• Perform duties of kitchen managers as needed.
• Maintain company and hotel standards for quality and guest satisfaction.
• Respond promptly to guest questions or requests to ensure satisfaction.
• Conduct inventory to determine minimum and maximum stock levels.
• Ensure proper storage of food, inventory and equipment; minimize waste.
• Ensure compliance with health, safety and regulatory requirements.

Skills

Leadership

Team supervision

Food safety

Communication

Education

Food & Beverage mgmt coursework

Job description

As a Banquet Cook, you will assist the Executive Chef in managing the operation of the kitchen, including food preparation and quality, physical maintenance, staffing, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. The ideal candidate is a natural leader with previous supervisory experience, creativity, and experience with high volume cooking.

RESPONSIBILITIES

• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Manages day-to-day staffing requirements, plans and assigns work and establishes performance and development goals for team members.
• Educates and trains all team members in compliance with federal, state and local laws and safety regulations.
• Monitors budget and controls expenses with focus on food, supplies and labor costs.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Performs all duties of kitchen managers and employees as necessary.
• Achieves and maintains company and brand standards for quality and guest satisfaction goals.
• Responds in a courteous and prompt manner to all guest questions or requests to ensure a high level of guest satisfaction.
• Conducts proper food and supply inventory procedures to determine minimum and maximum stocks for all food, material and equipment.
• Ensures security and proper storage of food and beverage products, inventory and equipment and replenishes supplies in a timely and efficient manner while minimizing waste.
• Helps ensure compliance with all federal, state and local regulations concerning health, safety or other requirements.

QUALIFICATIONS

• Some college and/or advanced training in food and beverage management plus two years of related experience including supervisory experience or an equivalent combination of education and experience.
• Must have advanced knowledge of food service regulations.
• Must be organized, versed in time management and efficient in hot and cold line production.
• Must be able to stand for 7-8 hours per shift in an environment with extreme temperatures.
• Skillfully uses hand tools or machines needed for the position.
• Must speak fluent English; utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Able to work in a fast paced environment.
• Able to lift, carry, or pull objects that may be heavy.

BENEFITS

• PTO with immediate accrual
• Access 50% of your wages prior to payday
• Discount program for car rentals, travel, entertainment, etc.
• Hotel Discounts Worldwide
• Health Insurance
• Dental Insurance
• Vision Insurance
• Basic Life/AD&D and Supplemental Life Insurance
• Voluntary Options - Critical Illness/Accident/Hospital Indemnity/Short Term Disability/Legal
• Employer Sponsored Long-Term Disability Coverage
• 401(k) with immediate match
• Double Time for Holidays Worked
• Health Savings Account
• Employee Assistance Program (EAP)
• Dependent Care FSA