sonesta
Banquet Line Cook
The responsibility of the Banquet Line Cook is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. The job involves preparing basic components of each dish on the menu using recipes, memorizing and utilizing serving portion sizes and all basic meal prep procedures used in the kitchen. The kitchen, all food prep areas, and all food storage areas must meet restaurant cleaning standards. The work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range, and refrigeration equipment must be maintained clean and sanitary. The line cook must prepare items for broiling, grilling, frying, sauting, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. Proper plate presentation and garnish set up for all dishes must be followed. The line cook must handle, store, and rotate all products properly and maintain sufficient levels of food products at line stations to assure a smooth service period. Product freshness must be monitored and old product rotated out based on a schedule created by the restaurant. The line cook may be required to give direction in the supervisor's absence. Passionate and engaging service to guests is expected, recognizing individual guests and anticipating their unique needs in order to exceed their expectations. The line cook must consistently deliver the GUEST model: greet or welcome everyone warmly with a smile, use eye and ear contact and guest's name, establish/anticipate needs, solve and own all requests/complaints, thank everyone, build solid relationships with colleagues, treat colleagues with respect and dignity, and meet minimum age requirement of jurisdiction. Ability to communicate effectively with the public and other team members is required. Qualifications and skills include communication skills utilized for training and safety purposes, and when interacting with guests and associates. Appropriate professional appearance and demeanor are required. Three years of previous line experience preferred, preferably high volume plus two years fine dining experience. Culinary degree or related hotel experience is preferred. Candidates should be able to perform all basic and intermediate cooking skills and ability to work multiple stations in the kitchen.
The responsibility of the Banquet Line Cook is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. The job involves preparing basic components of each dish on the menu using recipes, memorizing and utilizing serving portion sizes and all basic meal prep procedures used in the kitchen. The kitchen, all food prep areas, and all food storage areas must meet restaurant cleaning standards. The work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range, and refrigeration equipment must be maintained clean and sanitary. The line cook must prepare items for broiling, grilling, frying, sauting, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. Proper plate presentation and garnish set up for all dishes must be followed. The line cook must handle, store, and rotate all products properly and maintain sufficient levels of food products at line stations to assure a smooth service period. Product freshness must be monitored and old product rotated out based on a schedule created by the restaurant. The line cook may be required to give direction in the supervisor's absence. Passionate and engaging service to guests is expected, recognizing individual guests and anticipating their unique needs in order to exceed their expectations. The line cook must consistently deliver the GUEST model: greet or welcome everyone warmly with a smile, use eye and ear contact and guest's name, establish/anticipate needs, solve and own all requests/complaints, thank everyone, build solid relationships with colleagues, treat colleagues with respect and dignity, and meet minimum age requirement of jurisdiction. Ability to communicate effectively with the public and other team members is required. Qualifications and skills include communication skills utilized for training and safety purposes, and when interacting with guests and associates. Appropriate professional appearance and demeanor are required. Three years of previous line experience preferred, preferably high volume plus two years fine dining experience. Culinary degree or related hotel experience is preferred. Candidates should be able to perform all basic and intermediate cooking skills and ability to work multiple stations in the kitchen.