Banquet Prep Cook

Hotel Equities

Fond du Lac (WI)

On-site

USD 17,047 - 24,280

Part time

14 days+

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Benefits offered by this job

Vacation & Holiday Pay

Same-day pay available

Employee Assistance Program

401(k)

Reduced Room Rates

Job summary

A prestigious hospitality organization in Fond du Lac, WI, is seeking a Banquet Prep Cook to prepare high-quality food items and maintain exceptional cleanliness standards. This entry-level, part-time position offers starting pay at $15.00 per hour, along with various employee benefits including vacation pay and reduced room rates. Ideal candidates should have a high school diploma and possess communication skills essential for effective guest interaction.

Qualifications

Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Requires good communication skills, both verbal and written.
Ability to physically handle various kitchen equipment.

Responsibilities

Prepare food items according to standard recipes.
Maintain cleanliness and sanitation standards.
Participate in hotel programs for continuous improvement.

Skills

Good communication skills

Food and beverage preparation

Sanitation knowledge

Education

High School diploma / Secondary qualification

Job description

1 week ago Be among the first 25 applicants

This range is provided by Hotel Equities. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$15.00/hr - $15.00/hr

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet PrepCookfor the Hotel Retlaw in Fond Du Lac, WI.

Job Purpose:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Prepare all food items according to standard recipes and as specified on guest check and
following company and brand standards, to ensure consistency of product and achieve high
guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation
of all menu items.
Check and control the proper storage of product and check portion control, to maintain
qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition
in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers,
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Consult with upper kitchen management on a daily basis as well as with other departments that
are directly related to the Food & Beverage Department.
Participate, support and make recommendations for ongoing hotel programs with continues
improvement in networking.
Participate in physical inventories
Guest Relations
Be readily available/ approachable for all guests.
Take proactive approaches when dealing with guest concerns. Follow property specific
second effort and recovery plan.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team
Be professional, responsible and mature in conduct and behavior
Be understanding of, encouraging to and friendly with all co-workers
Be self-motivated and use time wisely
Maintain open line of communications with each department
Respond positively to new ideas
Openly accept critical/developmental feedback
Maintain effective communication through the use of meetings, memorandums
Be available to help other departments in emergency situations
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not

limited to those contained in the associate handbook.

Safety and Security Skills
Properly handle and account for keys
Be knowledgeable of policies regarding emergency procedures, lost and found items and

Qualifications and Requirements:

High School diploma /Secondary qualification or equivalent.

Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.

This job requires the ability to perform the following:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,
listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Requires finger dexterity to be able to operate office equipment.
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Other:

Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays

Amazing Benefits At A Glance: