Position: Banquet Cook/Helper
Job Category: Part-time/Seasonal
Reports to: Executive Chef
Banquet Cooks perform important tasks and functions for Banquet Events related to food production, food prep, customer service, and safety . Banquet Cooks must have a willingness to perform whatever work that needs to be done as well as help where help is needed in order to provide the highest quality of customer service possible.
Essential Duties & Responsibilities:
Knowledge, Skills, & Abilities:
Minimum of one year (1 year) in fast paced, detail-oriented environment. Possesses thorough knowledge of kitchen operations, including, but not limited to, cooking, equipment operation and maintenance, and the display and presentation of foods. Proficient cutting, carving, and knife skills. Working knowledge of produce, meats, seafood, herbs, and spices. Understands and follows all state, county, and company health, safety, and sanitation regulations at all times. Must demonstrate full knowledge of all food items on all dining menus, consistently preparing them according to Emerald Downs recipes. Must be able to communicate effectively in English via writing, orally, and reading. Must be able to handle pressure during busy, high volume times without compromising performance or behavior. Banquet staff must also have impeccable customer service skills and a high level of patience to fulfill customer needs.
Work Environment, Communication & Physical Abilities:
Fast paced environment. Positive attitude is a must. Banquet staff must be committed to becoming, and working as, part of the kitchen and dining team. Banquet Cooks also come in contact with or are exposed to: Heated dishes, varying degrees of temperature, noise, water, wet working conditions, and sharp tools. Must be available to work all weekends and holidays during the Emerald Downs live racing season. Communicate with other staff, leadership, and guests with courtesy and respect. Must be able to meet the physical requirements of this position, including, but not limited to: Standing and walking for a minimum of eight (8) hours a day. Lifting up to fifty (50) pounds at or above shoulder height on a regular basis. Using a variety of body movements such as twisting, bending, stooping, reaching, pushing, and pulling. Using sight and hearing abilities in normal ranges.
Tools & Equipment:
Will use and operate ovens, stoves, steamers, tables, floor mixers, fryers, grill, slicer, food processor, kitchen utensils, knifes, food prep equipment, cleaning supplies and cleaning tools.