Banquet Cook III

Sage Hospitality Group; Chicago (IL); On-site; USD 40,000 - 56,000; Full time

Job summary

A leading hospitality group seeks a Banquet Cook III to ensure high standards of food quality and service in our establishment. The successful candidate will be responsible for food preparation, kitchen sanitation, and inventory management while working as part of a dynamic culinary team.

Benefits

Accrue time off based on years of service

Medical, dental, & vision insurance

Pension contributions

Employee assistance program

Discounts on Hotels and Restaurants

Eligible for Employee Referral Bonus Program

Qualifications

• One to two years of experience in a related position.
• Ability to communicate with kitchen staff.
• Knowledge of kitchen practices and procedures.

Responsibilities

• Prepare food as per recipe standards and maintain quality control.
• Monitor kitchen cleanliness and equipment maintenance.
• Assist in food cost management and minimize waste.

Skills

Teamwork

Communication

Cooking Knowledge

Education

High school education or equivalent

Job description

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Why Us - The Blackstone (1)

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
  
  
  

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires an ability to work as a team member and an ability to communicate with kitchen staff.
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
  
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Lifting, pushing, pulling and carrying.
  
  
  

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

Accrue time off based on years of service as per CBA contract

5 Sick Days on Anniversary

Coverage for maternity and paternity leave

Medical, dental, & vision insurance (Unite HERE Fund)

Pension Contributions (Unite HERE Fund)

Legal Fund Benefits (Unite HERE Fund)

Basic Life and AD&D insurance (Unite HERE Fund)

Short Term Disability (Unite HERE Fund)

Employee Assistance Program

Great discounts on Hotels, Restaurants, and much more.

Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

Referrals increase your chances of interviewing at Sage Hospitality Group by 2x

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