Banquet Cook

Understanding the timing of large events, communicate with Captains, fire food, plate ups, buffets , and work closely with the sous chefs in insurance of food preparation and execution goes seamlessly.  Ensure the highest level of food service and quality on a daily and consistent basis. Cooks and prep food items.  Minimum of 5 years of experience in a high-volume kitchen preferred (Hotel – Resort – Catering- Multiunit Restaurant)

At InterContinental Hotels & Resorts^® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

• Supports an environment of high efficiency, quality and customer service. 
• Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. 
• Participates in preparation of food items
• Reads menu for food requirements. 
• Notifies manager of inventory shortages. 
• Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Adjusts thermostat controls to regulate/maintain appropriate temperature for all kitchen equipment as needed
• Knowledge and understanding the use of variety of kitchen utensils and equipment’s. 
• Observes and tests foods being cooked accordingly and at the correct proper temperature.  
• Ensures proper portions of food onto serving plates is of high quality
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. 
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve any situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. 
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. 

RESPONSIBLE BUSINESS

• Participate in the preparation of, check and approve, food items prepared.      Ensure that all food is prepared in an attractive and appetizing manner.
• Check daily function sheets and prepare items accordingly.
• Ensure the proper handling, cleanliness and maintenance of the working area. Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens. 
• May or perform other duties as assigned but is not limited to.
• Works with stewarding department to coordinate needs. 
• Seeks opportunities to improve satisfaction and immediately handles 
• Assists in controlling all food products, leftovers, waste and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner. 
• Prepares work area for next service period. 
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed. 

Qualifications (relevant experience, education and training): 

• Five years prior banquet or high-volume kitchen food prep experience preferred. Culinary degree or training desired. Prior lead or supervisory experience desired. 
• Possess an in-depth knowledge of food preparation, professional cooking and knife handling skills.
• Requires ability to serve needs of guest through verbal face-to-face interactions. Must demonstrate positive attitude and professional demeanor Communication and interpersonal skills and commitment to a high level of guest satisfaction. 
• Completes required training as scheduled.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division. 
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. 
• Ability to read and interpret documents. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate. 
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. 
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards. Including label and dating of product time temp logs. 
• Must maintain a clean appearance and professional demeanor. Special Skills & Abilities/Mental and Physical Demands: While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and food trays. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and/or kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests and/or kitchen staff. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests and/or servers. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items.  Frequently transports food or trays while walking. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working inside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise while working in or around the kitchen areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen. (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. I hereby acknowledge that I have read and understand the content of this job description. I understand the Company at its discretion may revise the job description from time to time in the future. I understand and agree that nothing in this job description should be construed as a contract of employment, and that employment with this Company is at-will meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work

Completion of a degree or certificate in culinary arts, and five years of experience as a cook or equivalent experience preferred; or equivalent combination of education and culinary/kitchen operations experience with specialized training in the kitchen. 

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling
• Must have own knives for work functions.

Other:

• Communication skills are utilized a significant amount of time when interacting with guests and coworkers.
• Reading and writing abilities are utilized often when preparing meals from a recipe, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.