Cook - Banquet/Brunch

BENCHMARK; Roanoke (WV); On-site; USD 30,000 - 40,000; Full time

Job summary

BENCHMARK in Roanoke, West Virginia, seeks a passionate Cook to join our Culinary team. The role involves assisting in food production, maintaining kitchen cleanliness, and complying with safety and sanitation standards.

The ideal candidate should be skilled in preparing vegetables, meats, and fish, with the ability to work in a fast-paced environment. This position offers an exciting opportunity to grow culinary talents while ensuring high-quality service and teamwork.

Qualifications

• Competency in food production and sanitation.
• Ability to use cutting instruments safely.
• Skilled in preparing vegetables, meats, and fish.

Responsibilities

• Assist Chef in food production for various services.
• Maintain quality and cleanliness in kitchen areas.
• Follow production sheets for accurate food preparation and minimize waste.
• Ensure compliance with safety procedures and sanitation standards.

Skills

Food production competency

Kitchen sanitation knowledge

Ability to operate kitchen power equipment

Communication in English

Ability to lift 40 lbs

Job description

Job Overview

We are looking for someone passionate about the culinary arts to join our Culinary team. This individual must be creative, motivated, and passionate about growing their talents in the kitchen!

Responsibilities

• The Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
• The Cook will maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.
• Responsible for product quality, cleanliness, and profitability of food and beverage related areas.
• Responsible for hot banquet production, all banquet cold food and break production, and assists with daytime management of stewarding department.
• Must be skilled in the preparation of vegetables, meats and fish.
• Must have knowledge of buffet preparations, line cooking, soups and sauces.
• Position requires ability to perform basic supervisory skills and must comply with qualifications and essential functions for Banquet Cook position.
• To assume responsibility for production in each area of the kitchen as business levels demand.
• Ability to follow production sheets to ensure efficient and accurate production.
• Use their full potential, minimizing waste and using proper food rotation principles.
• Work with chefs to maintain budgeted labor and food costs.
• Responsible for opening and closing procedures for the kitchen.
• Ensure the completion of all appropriate paperwork.
• Accommodate management requests and special requests as deemed appropriate.
• Attend meetings as required.
• Ensure proper sanitation of kitchen and stewarding areas.
• Comply with all sanitation standards and health department regulations.
• Maintain flexible schedule to accommodate business demands.
• Ability to cooperate with management requests related.
• Offer creative ideas to client/guest requests.
• Maintain high level of creativity and overall culinary standards.
• Comply with grooming standards as outlined in the Employee Handbook and training manual for kitchen employees.
• Hair must be restrained, and no jewelry is allowed.
• Wear proper uniform as provided by Stonewall Resort.
• Must wear black, non-skid type shoes provided by you.
• Ensure that liquor laws and liquor rules of the State of West Virginia are followed.
• Ensure the beverage service policies of Stonewall Resort are strictly adhered to.
• Follow safety procedures to ensure a safe working environment.
• Ability to move quickly and frequently through the property several times per day.
• Carry out the policies and procedures of Stonewall Resort and Benchmark Hospitality while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.
• Provide assistance in other job classifications as determined necessary by immediate superior.
• Ability to work any assigned shift/work schedule.
• With culinary management, take ownership of walk-in cooler cleanliness and organization.

Qualifications

• Shows marked competency in food production, sanitation, and kitchen well-being.
• Meet governmental health requirements.
• Ability to operate kitchen power equipment.
• Ability to utilize cutting instruments.
• Ability to transport, handle and/or lift 40 lbs.
• Ability to effectively communicate in the English language.
• Ability to delegate authority to accomplish the necessary requirements.
• Must be skilled in the preparation of vegetables, meats and fish.
• Must have knowledge of buffet preparations, line cooking, soups and sauces.

Equal Opportunity Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.