Job Title: Banquet Cook
Reports to: Food & Beverage Manager Wage: Starting DOE + Tips
Exempt/Non-Exempt: Non-Exempt Status: Full/Part Time Seasonal
Job Summary: Stock, prep, and cook food for Red Lodge Mountain Golf Course catering events.
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
Ensure customer satisfaction with efficient, friendly service.
Prepare quality, high-end buffet and plated menus for large and small scale events.
Use and maintain kitchen appliances—grill, flat-top and fryers.
Maintain kitchen stations, including daily set-up/break-down, cleaning and restocking.
Wash, cut, prepare, and cook food items according to standards and procedures set by Food & Beverage manager.
Wash and stock dishes.
Clean and stock kitchen area.
Take out garbage and sweep and mop kitchen floor and hallway.
Skills and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Required:
Strong interpersonal skills enabling effective communication with guests, co-workers, supervisors, and managers
Ability to work a varied schedule including weekends/holidays
Experience/ Education:
Required:
Prior customer service experience
Minimum 2 years commercial cooking experience Prior cooking experience??
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle or feel objects, tools, or controls and talk and hear. Employees must be capable of standing and or walking 80% to 100% of a normal 8 hour work shift. The employee frequently is required to reach with hands and arms. The employee is occasionally required to lift and move up to 40 lbs.
Equipment Used:
POS
Computer
Telephone
Industrial kitchen equipment
Kitchen, serving, and cooking utensils
Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee will occasionally work in humid conditions. There will be occasional exposure to sharp and/or hot objects. They will occasionally be exposed to extreme cold or heat and wet conditions. Harsh weather conditions may be encountered en route to work.