Banquet Line Cook (Full Time)

Wyndham Hotels & Resorts; Providence (RI); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading hospitality company is seeking a Banquet Line Cook to prepare and plate food for events. The ideal candidate will ensure high standards of food quality and safety while providing excellent service. This role requires effective communication and the ability to work under pressure in a fast-paced environment.

Qualifications

• Hotel-related experience preferred.

Responsibilities

• Prepare and plate banquet food items according to company standards.
• Maintain a clean and sanitary work environment.
• Cook various food items using different techniques.

Skills

Communication

Stress Management

Education

High school diploma

Job description

Job Title: Banquet Line Cook

Compensation: Hourly

Company Overview: Highgate Hotels is a premier real estate investment and hospitality management company recognized as an industry innovator. It operates in major U.S. markets including New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in Europe, Latin America, and the Caribbean. The company's portfolio exceeds $20 billion in assets and generates over $5 billion in revenue. Highgate provides comprehensive guidance throughout the hospitality property cycle, develops bespoke hotel brands, and utilizes industry-leading revenue management tools. The company has offices in London, New York, Dallas, and Seattle.

Location: The Graduate Providence, located in downtown Providence, Rhode Island, is a historic hotel with 294 rooms, designed by Warren and Wetmore, and part of the Historic Hotels of America.

Overview:

The Banquet Line Cook is responsible for the timely and accurate preparation and plating of banquet food items according to company standards and function contracts.

Responsibilities:

1. Provide attentive, friendly, courteous, and service-oriented interactions with guests and employees.
2. Maintain regular attendance as per hotel scheduling needs.
3. Maintain high standards of personal appearance and grooming, including proper uniform and nametag.
4. Adhere to all safety and operational standards.
5. Roast meats and poultry to proper temperatures.
6. Portion and bake fish according to contracts.
7. Prepare food in bulk for banquets.
8. Properly prepare and store fruits and vegetables.
9. Follow proper food storage and handling procedures.
10. Maintain a clean and sanitary work environment.
11. Differentiate and effectively use spices.
12. Prepare, store, and serve hot hors d’oeuvres.
13. Cook potatoes in various styles as per contracts or recipes.
14. Use fryers safely and effectively.
15. Apply battering and breading techniques.
16. Demonstrate proficiency in techniques such as braising, pan-frying, sautéing, poaching, boiling, par-cooking, broiling, deep frying, and roasting.
17. Cook rice and pasta.
18. Serve food in sufficient quantities for specific functions.
19. Serve food to waitstaff and sauce platters to the dining room.
20. Recover and return leftover food from functions to the main kitchen.

Marginal Responsibilities:

1. Understand formal requisition processes.
2. Utilize garnished available food items.
3. Follow the sous chef’s directions in daily tasks.
4. Perform other duties as required.

Qualifications:

Education & Experience: High school diploma or hotel-related experience preferred.

Physical Requirements:

• Long hours may be required.
• Medium work involving exerting up to 50 pounds of force occasionally and 20 pounds frequently.

Mental Requirements:

• Clear communication skills.
• Ability to evaluate and choose among options quickly.
• Capable of working well under stress and high pressure.