Banquet Line Cook
Responsible for properly preparing and cooking all food items in a safe, timely, organized manner maintaining high quality of foods.
Be able to prepare, portion, cook, and plate food accordingly. Be able to produce standardized recipes. Operates as prep, pantry, or griddle/fry cook – prepares a variety of simple food items. Ensure station is prepared to meet anticipated business levels, assisting fellow staff as needed. Ability to safely handle kitchen tools and equipment following sanitation guidelines. Maintains quality and freshness of food through proper storage and maintenance. Follows all appropriate procedures and works under supervision of the culinary management team.
High school diploma or GED equivalent. 0-2 years of entry level experience with food preparation. Must be Serv-Safe certified.