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.
• Efficiently prepare foods according to recipes and/or house standards.
• Prepare line items promptly.
• Understand and carry out detailed written or verbal instructions.
• Practice proper food storage principles.
• Understand and exhibit appropriate Garde-Manger skills to enhance the appearance of food items.
• Identify, handle, and prep various meats and fish to specifications.
• Exhibit supervisory role when needed, conveying professional appearance and attitude.
• Additional duties as assigned.

Qualifications:

• Possess a sound understanding of culinary terminology.
• Ability to identify and safely use kitchen cutlery, equipment, and utensils.
• Understanding of nutrition, portion control, costing, and elimination of food waste.
• Ability to work independently and collaboratively within a team environment.

• Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching.

• Can safely lift and/or move up to 25 pounds and lift and/or move up to 50 pounds.

• Flexibility to work a varying schedule, including weekends, holidays, and early or late shifts