Banquet Cook

Missouri Athletic Club; St. Louis (MO); Sur place; USD 25 000 - 30 000; Plein temps

Résumé du poste

The Missouri Athletic Club in Saint Louis is seeking a Banquet Cook to join our Food & Beverage team. You will prepare meats, seafood, vegetables and other line items for events and high-volume service, maintain proper storage, and notify the Sous Chef of shortages.

This role emphasizes safety, cleanliness and collaboration in a fast-paced kitchen. Ideal candidates have at least 3 years of hot line cook experience, flexibility for overtime, the ability to lift up to 50 pounds, and a willingness

Qualifications

• At least 3 years of hot line cook experience at a high volume.
• Able to work a flexible schedule and/or overtime.
• Able to push, pull or lift up to 50 pounds.
• Work in hot, humid and noisy environment.
• Stand for long periods of time.
• A culinary degree is preferred but not necessary.

Responsabilités

• Prepares meats, seafood, vegetables and other items required for line and special function purposes.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Notifies Sous Chef in advance of all expected shortages.
• Adheres to state and local health and food safety regulations.
• Makes recommendations for maintenance, repair and upkeep of the work area and equipment.
• Assists with other duties as instructed by Kitchen Management.

Connaissances

Line cook

Flexible schedule

Heavy lifting

Food safety

Formation

Culinary degree

Description du poste

Banquet Cook - Missouri Athletic Club - Downtown

Join an amazing team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision of the original founders: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations." We are seeking a highly motivated Banquet Cook with a passion for hard work to join our Food & Beverage team.

Banquet Cook Responsibilities:

• Prepares meats, seafood, vegetables and other items required for line and special function purposes.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Notifies Sous Chef in advance of all expected shortages.
• Adheres to state and local health and food safety regulations.
• Makes recommendations for maintenance, repair and upkeep of the work area and equipment.
• Assists with other duties as instructed by Kitchen Management.

Banquet Cook Qualifications:

• At least 3 years of hot line cook experience at a high volume.
• Able to work a flexible schedule and/or overtime, if needed.
• Able to push, pull or lift up to 50 pounds.
• Work in hot, humid and noisy environment.
• Stand for long periods of time.
• A culinary degree is preferred but not necessary.