Banquet Line Cook (Full Time)

Poultry Science Association; Providence (RI); On-site; USD 60,000 - 80,000; Full time

Job summary

Une association de premier plan dans le domaine de l'hospitalité recherche un Cuisinier de Banquet basé à Providence, Rhode Island. Le candidat sera responsable de la préparation des plats pour des événements variés, nécessitant compétences culinaires et capacité à travailler sous pression. Ce poste requiert un diplôme de lycéen et un bon esprit d'équipe pour assurer un service de qualité aux clients.

Qualifications

• Expérience en cuisine ou environnement hôtelier préférée.
• Capacité à soulever jusqu'à 50 livres occasionnellement.
• Compétences organisationnelles et de gestion du stress.

Responsibilities

• Préparation et présentation des aliments pour les banquets.
• Maintenance d'un environnement de travail propre et sanitaire.
• Service efficace et attentionné aux invités et au personnel.

Skills

Communication claire

Capacité à travailler sous pression

Utilisation efficace des épices

Education

High School Diploma ou expérience liée

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. The company has a strong presence in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with expanding operations in Europe, Latin America, and the Caribbean. Its portfolio exceeds $20 billion in assets and generates over $5 billion in revenue. Highgate offers expertise in all stages of the hospitality property cycle, from planning to disposition, including developing bespoke hotel brands and utilizing proprietary revenue management tools to maximize asset performance. The company is led by experienced hotel management professionals and maintains offices in London, New York, Dallas, and Seattle.

Location:

The position is located in downtown Providence, Rhode Island, at the historic 294-room Graduate Providence hotel, designed by Warren and Wetmore, and a member of the Historic Hotels of America.

Overview:

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

Responsibilities:

• Provide attentive, friendly, and courteous service to guests and staff.
• Maintain consistent attendance according to hotel scheduling needs.
• Ensure proper personal appearance and uniform standards.
• Follow all safety and operational regulations.
• Roast meats and poultry to correct temperatures.
• Portion and bake fish as per contracts.
• Prepare food in bulk for banquets.
• Properly store and handle fruits and vegetables.
• Maintain a clean and sanitary work environment.
• Differentiate and effectively use spices.
• Prepare hot hors d’oeuvres, cook potatoes in various styles, and use fryers safely.
• Apply battering and breading techniques.
• Demonstrate proficiency in techniques such as braising, sautéing, poaching, boiling, broiling, deep frying, and roasting.
• Cook rice and pasta as required.
• Serve food to wait staff and manage leftovers appropriately.

Marginal Responsibilities:

• Understand requisition processes.
• Recognize and utilize garnished foods.
• Follow instructions from the sous chef.
• Perform other duties as assigned.

Qualifications:

Education & Experience:

• High School Diploma or hotel/related experience preferred.

Physical Requirements:

• Long hours may be required.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.

Mental Requirements:

• Clear communication skills.
• Ability to evaluate and choose among alternatives quickly.
• Work well under stress and pressure.