Banquet Line Cook (Full Time)

Highgate; Providence (RI); On-site; USD 32,000 - 48,000; Full time

Job summary

Join a premier hospitality management company as a Banquet Line Cook, where you'll play a vital role in delivering exceptional dining experiences. This position involves preparing and plating a variety of banquet food items, ensuring adherence to high standards of quality and presentation. You will work in a dynamic environment, collaborating with a talented team to create memorable events. If you have a passion for culinary arts and thrive in a fast-paced setting, this opportunity is perfect for you. Become part of a respected brand known for its innovation and commitment to excellence in the hospitality industry.

Qualifications

• Experience in a hotel or related field preferred.
• Ability to work in stressful, high-pressure situations.

Responsibilities

• Prepare and plate banquet food items accurately and timely.
• Maintain cleanliness and sanitation in the kitchen environment.
• Cook various food items according to function contracts.

Skills

Cooking Techniques

Food Preparation

Food Safety

Customer Service

Education

High School Diploma

Job description

Compensation Type

Hourly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.

Overview

The Banquet Line Cook is responsible for the timely, accurate preparation and plating of banquet food items based on company specifications and function contracts.

Responsibilities

Essential Responsibilities:

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s).
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations.
• Roast meats/poultry to proper temperature.
• Portion and bakes fish per function contract.
• Prepare food in bulk for banquet operation.
• Prepare and store properly & expediently various fruits and vegetables.
• Understand proper food storage & handling procedures.
• Maintains clean and sanitary working environment.
• Differentiate spices and use same effectively.
• Prepare, store, heat and serve hot hors d’oeuvres.
• Cook potatoes in various fashions per function contracts/recipe card.
• Use Fryo-lator safely and effectively.
• Understand battering and/or breading techniques.
• Demonstrate proficiency in the following cooking techniques: braising, pan-frying, sauté, poaching, boiling, par-cooking, broiling, deep frying, roasting.
• Cook rice’s and pastas.
• Dish up food in sufficient quantity, to service specific functions.
• Serve food to waiters, sauce platters as they go into dining room.
• Recover left-over food from functions; and return same to main kitchen.

Marginal Responsibilities:

• Understand formal requisition process.
• Recognize available food garnished and utilize same.
• Follow direction of sous chef in daily tasks.
• Other duties as required.

Qualifications

Education & Experience:

• High School Diploma and/or experience in a hotel or related field preferred.

Physical Requirements:

• Long hours sometimes required.
• Medium work- Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Mental Requirements:

• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations