Banquets Cook 1

PERG online; Tempe (AZ); Hybrid; USD 32,000 - 52,000; Full time

Job summary

PERG online in Tempe, AZ is seeking a Banquet Cook 1 to deliver high quality banquet food, meet production standards, and support event cuisine. You will follow prep lists, batch cook, and maintain sanitation while working in a fast-paced environment. Weekend and holiday shifts are required, with opportunities for growth within Omni standards.

The role emphasizes teamwork, accurate portioning, and adherence to safety/quality practices in a hotel banquet setting.

Qualifications

• 6 months to 3 years culinary experience, preferably in high volume banquet operation.
• Familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills to understand and implement recipes and measurements.
• Ability to work in fast-paced, high-pressure environments while upholding Omni standards.
• Excellent written and verbal communication and organizational skills.

Responsibilities

• Prepare all items on BEOs or cover sheets according to standard procedure or supervisor guidance.
• Prepare items on prep list following standard procedures.
• Inspect all food products for quality during prep and service.
• Check portion control, weights and counts prior to function.
• Maintain cooking times and temperatures and adhere to SOPs.
• Follow storage procedures for walk-in and returns to walk-in.
• Maintain cleanliness of work area and equipment per Health Department standards.
• Rotate perishables and date containers; manage stock and shortages.
• Collaborate with other cooks for events or special requirements.
• Perform any other duties as assigned by Culinary leadership.

Skills

Batch cooking

High-volume service

Sanitation and safety

Time management

Quality control

Teamwork

Stamina

Adaptability

Education

Culinary experience

Job description

Banquet Cook 1

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food.

Responsibilities:

• Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.
• Prepare all items on prep list following standard procedure or otherwise told by supervisor.
• Always maintain high quality by inspecting all food products for quality when working on prep list and service line.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30-minute SOP
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Always maintain cleanliness of work area.
• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Cooperate with other cooks to prepare events or special requirements on meals.
• Perform any other job-related duties as assigned by Culinary leadership.

Qualifications:

• Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquet operation.
• Must be familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills needed to understand and implement recipes and measurements.
• Good eye/hand coordination needed to use all kitchen equipment.
• The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments, maintaining quality per Omni standards.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Ability to work cohesively with co-workers both within and outside of your department.
• Ability to prioritize, organize and follow up.
• Ability to produce high volumes of work while maintaining quality per Omni standards.
• Requires a working knowledge of sanitation standards.
• Excellent written and verbal communication skills as well as organizational skills.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Must be able to work a variety of shifts, including weekends and holidays.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
• Stand or walk for an extended period or for an entire work shift.
• Position requires repetitive motion and consistent use of arms and hands.