Full-Time Banquet Cook - Delta Hotels by Marriott Minneapolis NE

The Banquet Cook is responsible for the preparation and execution of all restaurant menu items. This will include cooking breakfast, lunch and dinner. The Banquet Cook will rely on experience and judgement to plan and accomplish goals established by the Executive Chef or the Executive Sous Chef.

ESSENTIAL FUNCTIONS:

• Prepare all hot and cold menu items according to recipes and guest specifications, in a sanitary and timely manner.
• Prep for a la carte items to include; meats, fish, vegetables, and other foods.
• Follows recipes, portion controls, and presentation standards set by Scalzo Hospitality.
• Maintain sanitation, health and safety standards in work areas by utilizing proper food-handling practices.
• Operate large-volume cooking equipment such as pizza oven, grills, sauté stations, deep fryers or griddles.
• Follow proper plate presentation and garnish set up for all food items.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow quality standards in regards to proper storage of meats, vegetables, fruits, dairy products and grains.
• Assist in ordering and receiving of supplies.
• Verify that prepared foods meet requirements for quality and quantity.
• Stocks and maintains sufficient levels of food products at station to assure a smooth service period.
• Estimate expected food consumption, maintain a par sheet of all ingredients for your station and inform Executive Chef or the Executive Sous Chef for ordering purposes.
• Assist in the planning and pricing of menu items with the Executive Chef and the Executive Sous chef.
• Provide input on planning menu specials.
• Maintain quality of food product and ensure consistency in food standards and delivery.

ADDITIONAL JOB REQUIREMENTS:

• 3-5 years of experience line cooking.
• Knowledge of common food allergens and their substitutes.
• Familiarity with a variety of culinary field concepts, practices, and procedures.
• Ability to work as part of a team.
• Creativity, knowledge, purpose, and use of ingredients is a must.
• Must be detailed oriented and possess strong organizational skills.
• Must be able to work under pressure.
• Must be available weekdays, weekends, and holidays as needed with a varying schedule.
• Must possess basic mathematical and computational ability.
• Knowledge on directions, hotel locations, and surrounding area.
• Knowledge of applicable Federal, state and local health, safety, and legal regulations.
• Regular and dependable attendance is required. Attendance at scheduled meetings and training sessions is required.
• Strong verbal and written communication; must be able to speak, write and understand the primary languages used in the workplace.
• Ability to interact well with others, ability to communicate successfully and maintain interpersonal relations with guests, clients, co-workers, employees, etc.
• Ability to adapt to special and unexpected situations.
• High school education with relevant training, experience, and the ability to handle guest resolution preferred.