Banquet Cook: High-Volume Event Cuisine Pro

PERG online; Florida; Presencial; USD 17.000 - 28.000; Jornada completa

Descripción de la vacante

PERG online is seeking a banquet cook to provide high quality standards and procedures in preparing/serving banquet food. Cooks are placed at Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) based on experience.

Responsibilities include preparing items per BEOs, maintaining quality, ensuring proper temperatures, and upholding sanitation standards across shift events, weekends, and holidays.

Formación

• 6 months to 3 years culinary experience in high-volume operation.
• Familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills for recipes and measurements.
• Good eye/hand coordination to use kitchen equipment.
• Ability to work in a fast-paced high-pressure environment while maintaining quality.

Responsabilidades

• Prepare all items on BEO’s or cover sheets according to standard procedure or supervisor direction.
• Prepare all items on prep list following standard procedure or supervisor instruction.
• Maintain high quality by inspecting all food products for quality during prep and service line.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30-minute SOP.
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food from walk‑in and returning food to walk‑in.
• Keep walk‑in, prep area and equipment clean to Health Department standards.
• Prepare food of consistent quality following recipes and production/portion standards.
• Date and rotate perishables; manage stock levels and shortages.
• Cooperate with other cooks for events or special meal requirements.

Conocimientos

Culinary experience

Batch cooking

Food handling

Math skills

Eye-hand coordination

Sanitation standards

Communication skills

Equipment handling

Shift flexibility

Descripción del empleo

PERG online is seeking a banquet cook to provide high quality standards and procedures in preparing/serving banquet food. Cooks are placed at Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) based on experience.

Responsibilities include preparing items per BEOs, maintaining quality, ensuring proper temperatures, and upholding sanitation standards across shift events, weekends, and holidays.