Cook II- Catering & Banquets

Encore Boston Harbor; Everett (MA); On-site; USD 32,000 - 45,000; Full time

Job summary

A leading hospitality establishment is seeking a Cook II for Catering & Banquets. The role involves preparing high-quality meals under established recipes, contributing to kitchen goals, and maintaining safety standards in a fast-paced environment. Ideal for entry-level candidates with a passion for culinary arts.

Qualifications

• Entry-level position requiring adherence to culinary standards.
• Ability to follow recipes and prepare food safely.
• Strong communication skills essential for teamwork.

Responsibilities

• Prepares meals following established recipes for the cold line.
• Participates in short- and long-term kitchen goals.
• Balances multiple priorities and meets deadlines in a busy kitchen.

Skills

Ability to work under pressure

Food preparation

Quality control

Food safety standards

Communication

Job description

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Job Description

The Encore Boston Harbor Cook II is responsible for preparing meals based on established recipes set by the Executive Chef, specifically cold line production and food prep.

Job Description

The Encore Boston Harbor Cook II is responsible for preparing meals based on established recipes set by the Executive Chef, specifically cold line production and food prep.

Job Responsibilities

Adheres to all Encore Boston Harbor core values and property and department standards.

Participates in short-and long-term kitchen goals, objectives, policies, and operating procedures.

Actively contributes to kitchen performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.

Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department.

Delivers and maintains a maximum level of property-wide service and satisfaction.

Contributes to company-wide communication and best practices.

Keeps informed of all new developments within the department.

Balances multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.

Prepares food of high quality according to standard recipes.

Works on cold food line production and food prep.

Cooks under the supervision of Cook I/Chef de Partie

Assists with the preparation, presentation, decoration and storage of all food items.

Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.

Attends and participates in daily briefings and other meetings as scheduled.

Prepares in advance food, beverage, material and equipment needed for the service.

Cleans and re-sets his/her working area.

Works with safety as a priority, and follows department and company safety standards.

Maintains relevant knowledge of industry through continuing education and training.

Performs any other job-related duties as assigned.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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