OAK Long Bar + Kitchen – Banquet Cook

The main function of this position is to make food and beverages to guests at banquet functions according to established company standards.

REPORTS TO: Director of Banquets
DEPARTMENT: Banquets

EDUCATION

  • High school diploma and/or experience in a hotel or a related field preferred

TOOLS AND EQUIPMENT

  • Various cutlery
  • Gas range
  • Char broiler
  • Conventional oven
  • Bermixer
  • Food Processor
  • Buffalo Chopper
  • Meat Slicer
  • VCM Steam table
  • Various refrigeration/freezers

PHYSICAL REQUIREMENTS

  • Long hours sometimes may be required.
  • Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects

MENTAL REQUIREMENTS

  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

OTHER ABILITIES, SKILLS, KNOWLEDGE

  • Knowledge of banquet protocol and various services helpful.

DUTIES AND FUNCTIONS

ESSENTIAL

  • Approach all encounters with guests and employees in a friendly, service oriented manner.
  • Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
  • Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
  • Set mise en place for service
  • Cook food to order per recipe card and plating guide.
  • Make sauces.
  • Set up line per specification
  • Break down line after meal service
  • Handle and store food in sanitary fashion
  • Recognize quality standards in fresh vegetables, fish, dairy, and meat products
  • Differentiate spices and use same effectively
  • Maintain clean and sanitary environment
  • Recognize and utilize food garnished per plating guide and recipe card.

MARGINAL

  • Deliver dirty linen to laundry.
  • Clean banquet room following completion of function.
  • Store props and equipment in assigned areas.
  • Other duties as required.

Apply online via the link provided below.

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