Culinary Banquet Cook

Paycom; Cary (NC); On-site; USD 23,000 - 32,000; Full time

Job summary

The Umstead Hotel and Spa in Cary, NC is seeking a Banquet Cook to lead by example across all banquet production and service. You will work hands-on to uphold quality, sanitation, and fair treatment of associates, reporting to the Banquet Chef or Banquet Sous Chef.

Responsibilities include maintaining an organized, efficient workspace; coordinating breakfast through dinner service, and balancing AM/PM shifts while lifting up to 50lbs.

Qualifications

• Open communication between the kitchen and front of house departments
• Build, promote and mentor a banquet kitchen team that delivers Mobil Five Star expectations
• Instill associate recognition throughout the Food & Beverage Division
• Display excellent communication and organizational skills
• Drive daily passion for excellence and continuous improvement
• Lead by example in all banquet operations
• Instill a guest service attitude in all banquet associates
• Maintain a calm, organized approach in all situations or conflicts
• Balance work hours across AM and PM shifts
• Work shifts when hotel activity is highest
• Understand customer perception of banquet food and service
• Build a strong team of culinary professionals

Responsibilities

• Lead by example in all banquet kitchen operations.
• Oversee breakfast, lunch, brunch, tea services, receiving and dinner service.
• Maintain cleanliness, organization and efficiency per Executive Chef standards.
• Report to Banquet Chef and Banquet Sous Chef and collaborate across the kitchen team.

Skills

Open communication

Mentor team

Communication

Organizational skills

Drive for excellence

Lead by example

Guest service attitude

Calm organized approach

AM/PM scheduling

Peak-hour coverage

Team building

Job description

Job Details: Job Location: NC The Umstead Hotel and Spa - Cary, NC 27513, Position Type: Full Time, Salary Range: $20.00 Hourly, Job Shift: Flex AM/PM, The Banquet Cook is required to lead by example through hands‑on involvement of all aspects of Banquet production and service. The Banquet Cook must always represent the Executive Chef's core values on Quality, Sanitation and fair treatment of all associates. The Banquet Cook is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and the Banquet Chef. The Banquet Cook will report directly to the Hotel's Banquet Chef and/or the Banquet Sous Chef. Must maintain professional relations with associates, treating them with respect and being held accountable, in line with the Kitchen and Hotel standards. Must be able to lift a minimum of 50lbs over the course of a shift and able to stand/ walk for an extended period over the course of a shift. The Banquet Cook should be well versed in all aspects of the Banquet Kitchen: Breakfast, lunch, brunch, tea services, receiving, amenities, dinner service, ext.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Qualifications:

• Demonstrate open communication between the kitchen and front of house departments
• Build, promote and mentor a banquet kitchen team that is committed to the highest quality food product and service, delivering Mobil Five Star expectations.
• Instill associate recognition throughout the Food & Beverage Division, which positively impacts all areas of the hotel and spa.
• Display excellent communication and organizational skills.
• Create a drive of daily passion for excellence and continuous improvement.
• Ability to always lead by example
• Instill a guest service attitude in all banquet associate
• Instill a calm quiet organized approach in all situations or conflicts.
• Important to balance work hours in any week between AM and PM shifts
• Important to work shifts when hotel activity is highest
• Important to understand clearly how the customer perceives the hotel's Banquet food and service
• Important to understand the need to build a strong a strong team of culinary professionals.