Banquets Cook III

The Boca Raton; Boca Raton (FL); Hybrid; USD 42,000 - 55,000; Full time

Job summary

The Boca Raton is seeking a skilled line cook to join our kitchen team. You should have solid knowledge of broiler, sauté, fry, roast and moist-heat methods, and be able to operate stoves, ovens and other equipment while maintaining high sanitation standards.

A high school diploma is required; culinary or apprenticeship training is preferred. Two to three years of hotel or restaurant cooking experience is expected.

Qualifications

• High school diploma required; culinary training preferred.
• Knowledge of broiling, sauté, fry, roast, moist heat cooking.
• Understanding sanitation standards and food safety.
• Ability to read recipes and required measurements precisely.

Responsibilities

• Prepares all menu items according to standard recipes.
• Inspects storage and rotates stock to maintain quality.
• Prepares daily requisitions for supplies and food items.
• Reads and applies math calculations to recipes.

Skills

Cooking methods

Sanitation standards

Kitchen equipment operation

Math skills

English language proficiency

Manual dexterity

Lifting heavy items

Education

High school diploma

Culinary or Apprenticeship program preferred

Job description

The ideal candidate must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat, and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak, and understand the English language to complete requisitions read recipes and communicates with other team members.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces. Ability to perform duties within extreme temperature ranges.

Essential Functions

Job duties include, although are not limited to:

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.

Internal Relationships

Reports to The Chef in charge of the department.

External Relationships

Has regular contact with Culinary & Food and Beverage departments.

Qualifications and Education/Experience Requirements

• Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.
• High school diploma required. Culinary or Apprenticeship program preferred. Minimum two to three years cooking experience in a hotel/restaurant environment required.

Physical Requirements

Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.
In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.