Banquet Cook — Elevate Event Menus & Guest Experience

Archerirm; Pittsburgh (Allegheny County); On-site; USD 32,000 - 42,000; Full time

Job summary

Bottleneck Management is seeking a Banquet Cook in Pittsburgh to join a high-energy team and deliver hospitality through precise food preparation. You will follow recipes, prepare sauces and dishes, and help manage par levels to ensure consistent service for events and daily operations.

The role emphasizes kitchen safety, adherence to health codes, proper knife handling, and collaboration with front-of-house staff to ensure guests have an exceptional culinary experience.

Responsibilities

• Follow recipes and procedures to prepare assigned sauces and food items
• Comply with all health code requirements
• Use knives correctly to include use of a cut glove to chip, cut, dice, etc.
• Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants
• May order supplies, keep records and accounts, price items on menu, or plan menu
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Operate equipment safely determined by position and OSHA regulations
• Contribute to a positive guest experience by doing everything to exceed their expectations
• Store, receive, stock and rotate food throughout the workday per company standards as needed
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Turn or stir foods to ensure even cooking
• Portion, arrange, and garnish food, and serve food to waiters or patrons
• Observe and test foods to determine if they have

Job description

Bottleneck Management is seeking a Banquet Cook in Pittsburgh to join a high-energy team and deliver hospitality through precise food preparation. You will follow recipes, prepare sauces and dishes, and help manage par levels to ensure consistent service for events and daily operations.

The role emphasizes kitchen safety, adherence to health codes, proper knife handling, and collaboration with front-of-house staff to ensure guests have an exceptional culinary experience.