Banquet Cook

Sun Valley; Sun Valley (ID); Presencial; USD 21.000 - 34.000; Tempo integral

Resumo da vaga

Sun Valley is seeking a Banquet Cook to enhance kitchen operations for events, applying culinary knowledge in prep, knife skills, and safety procedures. You may propose menu items and demonstrate the correct technique to kitchen staff, ensuring teamwork and adherence to chef's instructions.

The role includes carving meat, attending various stations (omelet, crepe, sliders, taco), and managing buffet flow with a focus on quality and efficiency.

Qualificações

• Proficient in culinary terminology.
• Able to safely use kitchen cutlery and equipment.
• Understanding of nutrition, portion control, and waste reduction.
• Capable of working independently and in a team.

Responsabilidades

• Clean and prepare food items for service.
• Maintain a safe, clean, and sanitary work environment.
• Efficiently prepare foods according to recipes and standards.
• Prepare line items promptly.
• Follow detailed written or verbal instructions.
• Practice proper food storage principles.
• Demonstrate Garde-Manger skills to enhance appearance.
• Identify, handle, and prep meats and fish to specifications.
• Provide supervisory support when needed.
• Additional duties as assigned.

Conhecimentos

Culinary terminology

Knife skills

Food safety

Teamwork

Ferramentas

Kitchen equipment

Descrição da vaga

• Food and Beverage
• Full-Time
• Requisition #: BANQU004302

Description

A Sun Valley Banquet Cook will use previous knowledge acquired in the culinary arts to improve kitchen skills, including knife and prep skills and how to follow safety procedures. Once familiar with the correct processes for the banquet kitchen, you can propose some of the dishes and preparations for the event's menu and show all kitchen employees the most accurate method of execution, always focusing on teamwork and the chef's instructions. You will also be asked to carve meat, attend food stations (omelet stations, crepe stations, slider stations, and taco stations), and manage buffet flow.

Duties & Responsibilities:

• Clean and prepare food items for service.
• Maintain a constantly safe, clean, and sanitary work environment.
• Efficiently prepare foods according to recipes and/or house standards.
• Prepare line items promptly.
• Understand and carry out detailed written or verbal instructions.
• Practice proper food storage principles.
• Understand and exhibit appropriate Garde-Manger skills to enhance the appearance of food items.
• Identify, handle, and prep various meats and fish to specifications.
• Exhibit supervisory role when needed, conveying professional appearance and attitude.
• Additional duties as assigned.

Qualifications:

• Possess a sound understanding of culinary terminology.
• Ability to identify and safely use kitchen cutlery, equipment, and utensils.
• Understanding of nutrition, portion control, costing, and elimination of food waste.
• Ability to work independently and collaboratively within a team environment.

Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching.

Can safely lift and/or move up to 25 pounds and lift and/or move up to 50 pounds.

Flexibility to work a varying schedule, including weekends, holidays, and early or late shifts

Equal Opportunity Employer
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