Banquet Cook

About This Role

The Banquet Cook will prepare and cook various food items for banquet operations, ensuring quality and adherence to recipes. This role involves operating kitchen equipment and maintaining food safety standards.

Responsibilities

• Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Add seasoning to foods during mixing or cooking
• Observe and test foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders
• Wash, peel, cut, and shred vegetables and fruits to prepare them for use
• Bake bread, rolls, cakes, and pastry
• Follow PPE and safety guidance designed to safeguard team members and guests

Requirements

• 3 months experience in the culinary field
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
• Ability to calculate figures and amounts such as proportions, percentages, area, circumference, and volume
• Ability to apply common sense understanding to carry out instructions
• Qualify for licensing with the West Virginia Racing Commission
• Attend and pass West Virginia Food Handlers Class certification
• Ability to stand, use hands, reach, talk, hear, taste, smell, walk, sit, stoop, kneel, crouch, or crawl
• Regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds
• Ability to lift 50 pounds
• Specific vision abilities including close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus

Qualifications

• 3 months experience in the culinary field

Benefits