Banquet Cook
TWA Hotel New York, NY
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The Banquet Cook  will be responsible for meal preparation for Banquet functions.  An ideal candidate for this role has great communication skills with a positive demeanor and the ability to multi-task and work well with others.


Primary Responsibilities:  

Prepare proper plate and platter presentations for banquets. 

Set up and operate action stations for banquet or buffet.

Carve buffet meats as requested by guests. 

Support banquet and buffet by ensuring adequate stock of all items.

Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. 

Prepare ingredients for cooking, including portioning, chopping, and storing food. 

Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. 

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Test foods to determine if they have been cooked sufficiently.

Monitor food quality while preparing food. 

Set-up and break down work station. 

Serve food in proper portions onto proper receptacles. 

Wash and disinfect kitchen area, tables, tools, knives, and equipment.

Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. 

Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

Assist with Banquet plate-ups.

Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. 

Ensure the quality of the food items and notify manager if a product does not meet specifications.

Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management. 

Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. 

Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

  Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

  Inform Chef of any excess food items that can be used in daily specials or elsewhere

Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department. 

Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

  Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items. Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. 

Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. 

Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts. 

Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.

Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

Breakdown work station and return and label back-up items according to proper food handling procedures

Stand, sit, or walk for an extended period of time or for an entire work shift. 

Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 

Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. 

Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.

Additional duties as assigned by Manager


Qualifications:  

High School Diploma/G.E.D. equivalent

Previous customer service experience preferred.

Excellent administrative, interpersonal, organization, written and verbal communication skills

Must work well in a stressful, high pressure situations

Organizational skills and attention to detail 

Excellent communication skills both written and oral.

Ability to multi-task and work in a fast-paced environment

An aptitude for self-motivation 

A can-do attitude and a hands-on approach 

A flexible schedule that allows you to be available days, nights, holidays and weekends based on the demands of the hotel 


About TWA Hotel

The TWA Hotel at John F. Kennedy International Airport in New York City (opening in spring 2019) is owned and operated by MCR, the sixth largest hotel owner-operator in the United States with a $2.0 billion portfolio of 85 premium-branded hotels across 26 states and 67 cities, including 50 Marriott properties, 30 Hilton properties, and The High Line Hotel in downtown Manhattan. The company’s innovative approach to guest services and unparalleled attention to detail are redefining the hotel experience and earning recognition from publications including The New York Times, The Wall Street Journal, Condé Nast Traveler and Travel + Leisure. MCR is an equal opportunity employer of more than 2,500 associates and is dedicated to providing an integrity-driven, merit-based working environment. Consistently honored with excellence awards, the company was named one of the United States top owners in 2018 by Hotel Business. For more information on MCR, please visit www.mcrhotels.com


 
 
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