EMCO Glade Springs Hospitality
Starting Pay based on experience levels.
POSITION SUMMARY:
Prepare and cook foods in accordance with standards of quality, quantity control, taste and presentation as established by the Banquet Chef.
ESSENTIAL JOB FUNCTIONS:
Include the following, but other duties may be assigned.
Provides professional and courteous service at all times. Cooks and otherwise prepares foods according to recipes and specifications. Checks all food for taste, temperature and eye appeal. Cuts, trims, bones and carves meats and poultry for cooking. Prepares and submits requisitions to the Chef for food items. Receives and checks food inventory and supplies for quality and quantity. Rotates and places all food in clean containers, labeled and dated. Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with policy and health regulations. Accommodates guest requests for special food items as available. Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team. Consults with Executive Chef and/or Banquet Manager regarding week's forecast, special functions, and volume of expected concession activity. Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained. Acts as carver, grade mangier as required
POSITION SUMMARY:
Prepare and cook foods in accordance with standards of quality, quantity control, taste and presentation as established by the Banquet Chef.
ESSENTIAL JOB FUNCTIONS:
Include the following, but other duties may be assigned.
Provides professional and courteous service at all times. Cooks and otherwise prepares foods according to recipes and specifications. Checks all food for taste, temperature and eye appeal. Cuts, trims, bones and carves meats and poultry for cooking. Prepares and submits requisitions to the Chef for food items. Receives and checks food inventory and supplies for quality and quantity. Rotates and places all food in clean containers, labeled and dated. Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with policy and health regulations. Accommodates guest requests for special food items as available. Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team. Consults with Executive Chef and/or Banquet Manager regarding week's forecast, special functions, and volume of expected concession activity. Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained. Acts as carver, grade mangier as required