Cook I Banquets

Hospitality


80% Prepare food items for customers using a quality predetermined method in a timely and consistent manner.



15%   Set up station with predetermined mise en place required to service all banquet functions.



5% Practice sanitation and safety daily to ensure the total customer satisfaction.



REQUIREMENTS


Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.



Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.



Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.



Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.



Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.



The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.



Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.



Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.



Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.



Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.



Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.