Banquet Cook II (Part-time)
Core
Preparing and cooking menu items for hotel guests while maintaining food safety standards and kitchen organization.
Role type
Banquet Cook
Builds
Food service for hotel guests
Domain
Hospitality / Culinary
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, temperature monitoring, cleaning and sanitizing, physical labor (lifting up to 50 lbs), English proficiency
Preferred skills
Post-secondary culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Set up and organize work area with supplies and equipment, receive and inspect food products, prepare and store raw food products, follow standardized recipes, adhere to portion control guidelines, plate cold foods, monitor finished product for timely service, ensure food sanitation standards, monitor refrigeration and holding temperatures, clean and sanitize work surfaces, use kitchen equipment safely, notify supervisor of equipment malfunctions, return utensils to pot wash area, clean and break down work area at end of shift
Seniority
Entry-level to Junior, hands-on IC