Banquet Cook

Basic cooking knowledge

Position Purpose:

To prepare food for our guests that will meet or exceed their expectations.

ESSENTIAL FUNCTIONS:

• Complete prep work for all soups, sauces, vegetables, starches and any other assigned duties, including daily maintence of coolers and work areas, as well as properly storing and rotating product.
• Assist the Banquet chef in plate ups, buffets and receptions.
• Store all food in refrigerated boxes including covers, labels, dates, using proper containers to protect against waste and spoilage.
• Maintain a clean and sanitary work environment at all times.

Other:

Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with Hilton rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Must possess a basic knowledge of fundamental cooking.
• Must possess a basic knowledge of sanitation standards.
• Ability to read English and understand B.E.O.‘s
• Ability to lift 50lbs.
• Ability to work at a quick and efficient pace.