Banquet Cook

Brandt Hospitality Group; Fargo (ND); On-site; USD 38,000 - 52,000; Full time

Benefits offered by this job

PTO with immediate accrual

Discount program for travel and events

Hotel Discounts Worldwide

Health Insurance

Dental Insurance

Vision Insurance

401(k) with immediate match

Double Time for Holidays Worked

Health Savings Account

Employee Assistance Program (EAP)

Job summary

Brandt Hospitality Group is seeking a Banquet Cook to support the Executive Chef in managing kitchen operations, food prep, staff guidance and inventory control. You will help meet hotel quality standards and revenue goals through strong leadership and consistent food quality.

The ideal candidate has supervisory experience, is capable of high-volume production, and ensures compliance with health and safety regulations while maintaining guest satisfaction.

Qualifications

• Some college and/or advanced training in food and beverage management plus two years of related experience including supervisory experience.
• Advanced knowledge of food service regulations.
• Ability to manage hot and cold line production and time management.
• Ability to stand 7–8 hours in extreme temperatures.
• Fluent English with strong interpersonal leadership skills.

Responsibilities

• Assist Executive Chef with all kitchen operations and preparation.
• Prepare and cook foods of all types for regular service or special events.
• Plan and assign work, manage staffing and development goals for the team.
• Educate and train staff to comply with laws and safety regulations.
• Monitor budgets and control costs for food, supplies and labor.
• Ensure quality of raw and cooked products meets standards.
• Maintain company and brand standards for quality and guest satisfaction.
• Respond to guest questions to ensure satisfaction.
• Conduct inventory procedures and manage stock levels.
• Ensure proper storage of food and beverages and minimize waste.

Skills

Supervisory experience

Time management

English fluent

High volume cooking

Food safety knowledge

Education

Some college in food & beverage management

Tools

Commercial kitchen equipment

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