Banquet Prep 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 Pantry Cook to prepare cold food items for catering and serve meals in the employee cafeteria. The role requires culinary experience, adherence to safety standards, and effective communication skills. Join a historic hotel in downtown Providence and contribute to a service-oriented environment.

Qualifications

• Prior culinary experience required; hotel experience preferred.

Responsibilities

• Prepare high-quality cold food items for catering events.
• Maintain cleanliness and safety standards in the kitchen.
• Cook food to order according to recipes.

Skills

Communication

Food Handling

Education

High School Diploma

Job description

Job Description: Pantry Cook

Compensation Type: Hourly

Company Overview: Highgate Hotels is a premier real estate investment and hospitality management company, recognized as an industry innovator. With a presence in major U.S. gateway markets and expanding globally, Highgate manages a portfolio exceeding $20B in assets and generating over $5B in revenues. The company offers expertise throughout all stages of the hospitality property cycle and develops bespoke hotel brands using industry-leading revenue management tools. Offices are located in London, New York, Dallas, and Seattle.

Location: The hotel is situated in downtown Providence, Rhode Island. The 294-room Graduate Providence is a historic hotel designed by Warren and Wetmore, debuting in 1922 and now a member of the Historic Hotels of America.

Overview: The Pantry Cook's primary role is to prepare high-quality cold food items for catering events and serve meals in the employee cafeteria.

Responsibilities:

• Portion and prepare cold food items such as salads, appetizers, sandwiches, and banquet platters.
• Prepare and serve meals in the employee cafeteria.
• Possess knowledge of hot food handling and production.
• Follow daily production sheets for menu preparation.
• Maintain cleanliness and safety standards in the kitchen.
• Ensure quality and safety in food handling and storage.
• Follow instructions from the Sous Chef / Executive Chef to ensure quality.
• Maintain courteous and service-oriented interactions with guests and staff.
• Adhere to attendance and grooming standards.
• Cook food to order according to recipes and plating guides.
• Set up and break down service lines.
• Utilize garnishing and presentation standards effectively.

Marginal Responsibilities:

• Requisition food supplies as needed.
• Perform other duties as assigned.

Qualifications:

• High School Diploma or equivalent.
• Prior culinary experience required; hotel experience preferred.

Physical Requirements:

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

Mental Requirements:

• Clear communication skills.
• Ability to evaluate and choose among options quickly and accurately.
• Ability to work effectively under stress and pressure.