Banquet Cook - Luxury Resort Kitchen Pro

HEI Hotels; Braselton (GA); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Discount hotel stays

Discount spa services

Discount golf

Discount food and beverage

Discount retail

YouDecide discount program

Job summary

HEI Hotels and Resorts at Chateau Elan Winery & Resort in north Georgia seeks a kitchen team member to prepare food to consistent quality, following recipes and production standards. You will start ahead of time, manage prep, rotate perishables and maintain temperatures to support buffet and service operations.

The role requires dexterity, ability to lift up to 100 lbs, strong communication, and the flexibility to work closely with the team to control costs and waste while following HEI

Qualifications

• Hotel experience preferred.
• Finger/hand dexterity to operate food machinery.
• Ability to grasp, lift and carry up to 100 lbs on a continuous schedule.
• Effective verbal and written communication skills.
• Ability to adapt communication style for different audiences.

Responsibilities

• Prepare food of consistent quality following recipes and standards.
• Start items prepared ahead of time and manage prep according to needs.
• Maintain proper temperatures and rotate perishables.
• Monitor par levels, prep, and line setup; note shortages.
• Keep buffet stocked and manage food cost and waste per standards.
• Operate and clean kitchen equipment (fryer, broiler, stove, steamer, mixer, slicer, ovens).
• Adhere to attendance rules and be available regularly.
• Perform other duties as assigned.

Skills

Dexterity

Communication

Teamwork

Job description

HEI Hotels and Resorts at Chateau Elan Winery & Resort in north Georgia seeks a kitchen team member to prepare food to consistent quality, following recipes and production standards. You will start ahead of time, manage prep, rotate perishables and maintain temperatures to support buffet and service operations.

The role requires dexterity, ability to lift up to 100 lbs, strong communication, and the flexibility to work closely with the team to control costs and waste while following HEI