Banquet Cook

A Sun Valley Banquet Cook will use previous knowledge acquired in the culinary arts to improve kitchen skills, including knife and prep skills and how to follow safety procedures. Once familiar with the correct processes for the banquet kitchen, you can propose some of the dishes and preparations for the event's menu and show all kitchen employees the most accurate method of execution, always focusing on teamwork and the chef's instructions. You will also be asked to carve meat, attend food stations (omelet stations, crepe stations, slider stations, and taco stations), and manage buffet flow.

Duties & Responsibilities:

Clean and prepare food items for service

Maintain a constantly safe, clean, and sanitary work environment

Prepare foods according to recipes and/or house standards

Prepare line items promptly

Leave the workstation surgically clean at the end of the shift

Commitment to honesty, integrity, safety, professionalism, pride, teamwork, and fun

Practice proper food storage principles

Understand and exhibit appropriate Garde-Manger skills to enhance the appearance of food items

Prepare foods efficiently according to recipes and/or house standards

Identify, handle, and prep various meats and fish to specifications

Exhibit initiative and positive leadership skills

Qualifications:

Possess a sound understanding of culinary terminology

Understand and carry out detailed written or verbal instructions

Ability to learn and handle kitchen cutlery efficiently and safely

Ability to identify and safely use kitchen equipment and utensils

Exhibit supervisory role when needed, exhibiting professional appearance and attitude

Understanding nutrition, portion control, costing, and elimination of food waste

Ability to operate all kitchen equipment safely

Ability to work in a team environment, but without distraction

Follow kitchen grooming standards