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On-Call Banquet Prep Cook

Clearwater, FL

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Summary: 

The On-Call Banquet Prep Cook prepares food for banquet events, such as breakfasts, luncheons, dinners, and special parties.  They may perform cooking, carving, and other buffet station duties.

Position Type and Expected Hours of Work:

This is a PART-TIME position with flexible days and hours including evenings, weekends, and holidays.

Essential Duties and Responsibilities:

• Set-up and stock stations with all necessary supplies and prep items
• Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
• Washing, chopping, and sorting ingredients like fruits, vegetables, and meats
• Measuring quantities of seasonings and other cooking ingredients
• Labeling and stocking all ingredients on easily accessible shelves
• Clean stations and properly store food items
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Assist in preparation and execution of event food service
• Comply with sanitation regulations and safety standards
• Answer, report, and follow Executive and Sous Chef’s instructions and direction
• Maintain a positive and professional approach with co-workers
• Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers
• Complying with safety standards and sanitation regulations
• Ensuring food stays hot
• Coordinating the timing of dishes
• Handling inventory and ordering supplies when necessary 

Other Responsibilities:

• Adheres to the policies and procedures of Company
• Maintains strict confidentiality of client, company and personnel information
• Demonstrates a strong commitment to the mission and values of the organization
• Adheres to company attendance standards
• Performs other duties as assigned 

Supervisory Responsibilities:  

None

Competencies:

• Strong time management skills
• Strong organizational, interpersonal, and motivational skills
• Excellent written and verbal communication skills
• Detail oriented
• High level of reasoning and analytical skills
• Ability to multi-task and work independently

Qualifications:

• Two (2) years of experience in country club, fine dining, or event kitchen required.
• Strong organizational, interpersonal, and communication skills.
• Always portray a high degree of professionalism.
• Numeracy skills.
• Ability to multi-task.
• Adaptability and appreciation of diversity.
• Accuracy and attention to detail.
• Sense of urgency.
• Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
• High energy level.
• Keen understanding of industry-standard best cooking and preparation practices.
• A clear understanding of cooking measurements.
• Superior dexterity skills to operate cutting tools quickly and safely.
• Reliable transportation
• Maintains proper grooming and dress code standards.
• Work ethic encourages strong urgency and quality in a team environment.
• Ability to work nights, weekends, and holidays.

Education and/or Experience:

• Culinary degree is a plus
• High School Diploma or GED

Certificates, Licenses, Registrations:

• ServSafe certification is a plus.

Computer Skills:
Proficiency using software programs such as MS Word, PowerPoint, Excel and Outlook,

Environmental Factors/Physical Demands:

• Work is performed in a restaurant environment both indoors and outdoors.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
• Stands, sits, or walks for an extended period of time.
• Subject to bending, reaching, kneeling, stooping, and lifting.

FS123