Marc & Rose
Summary
The Banquet Cook is responsible for preparing and cooking all cold and hot food items while maintaining quality standards set by the Resort.
Responsibilities
Prepare all items listed on daily prep lists, following standard procedure or as otherwise directed by supervisor, regularly checking product and maintaining high quality at all times.
Organize prepped food by day/function and group name. Only mark items off prep list when this is complete.
Check portion control: weights and counts before, during and after prep.
Fire food for service. Serve on service line.
Follow proper storage procedures when removing food from walk‑in or returning food to walk‑in.
Maintain cleanliness of work area at all times. Follow “clean as you go” policy.
Maintain walk‑ins, prep area and all equipment up to Health department and Resort standards.
Assist in other areas of the kitchen, as necessary.
Assist in transporting food and equipment to other areas on property for satellite service.
Other supportive functions as determined by the Chefs.
Qualifications
Education: High School Diploma preferred
Experience: At least two years cooking and prep work experience required
Certificates or Licenses: Maricopa County Food Service Worker card
Knowledge, Skills, and Abilities
Ability to clean with abrasive kitchen cleansers
Basic math skills necessary to understand and implement recipes and measurements
Good hand/eye coordination needed to use all kitchen equipment, i.e. choppers, graters, mixers, etc.
Ability to reach and place items on a hot line
Ability to work in confined spaces at extreme temperatures
Ability to grasp, lift, carry, push or pull products up to 100 pounds
Ability to memorize and perform Resort Standards, AAA Diamond standards, and Mystery shopper standards
Personal Characteristics
Behaves ethically and honestly
Communicates effectively: Speaks and listens and engages in a clear, thorough, and timely manner, effectively reading and writing, using the English language
Professional Appearance: Exhibits an appearance appropriate for a four‑diamond resort (Specific grooming standards are available for review)
Working Conditions
Attendance as scheduled is a critical element in all positions at The Scott Resort & Spa
Company Culture The Scott Resort & Spa’s leaders and team members believe each guest should be treated with respect and professionalism. We create a heartfelt experience of genuine hospitality, enticing our guests to return again and again. In order to be successful at The Scott, team members must share both our Purpose (Making Space for Genuine Hospitality) and Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, & Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our forward thinking, fun, friendly, engaging and enthusiastic team members treat every guest as if they were our only guest. A true customer focus is essential to success with our property.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
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Responsibilities
Prepare all items listed on daily prep lists, following standard procedure or as otherwise directed by supervisor, regularly checking product and maintaining high quality at all times.
Organize prepped food by day/function and group name. Only mark items off prep list when this is complete.
Check portion control: weights and counts before, during and after prep.
Fire food for service. Serve on service line.
Follow proper storage procedures when removing food from walk‑in or returning food to walk‑in.
Maintain cleanliness of work area at all times. Follow “clean as you go” policy.
Maintain walk‑ins, prep area and all equipment up to Health department and Resort standards.
Assist in other areas of the kitchen, as necessary.
Assist in transporting food and equipment to other areas on property for satellite service.
Other supportive functions as determined by the Chefs.
Qualifications
Education: High School Diploma preferred
Experience: At least two years cooking and prep work experience required
Certificates or Licenses: Maricopa County Food Service Worker card
Knowledge, Skills, and Abilities
Ability to clean with abrasive kitchen cleansers
Basic math skills necessary to understand and implement recipes and measurements
Good hand/eye coordination needed to use all kitchen equipment, i.e. choppers, graters, mixers, etc.
Ability to reach and place items on a hot line
Ability to work in confined spaces at extreme temperatures
Ability to grasp, lift, carry, push or pull products up to 100 pounds
Ability to memorize and perform Resort Standards, AAA Diamond standards, and Mystery shopper standards
Personal Characteristics
Behaves ethically and honestly
Communicates effectively: Speaks and listens and engages in a clear, thorough, and timely manner, effectively reading and writing, using the English language
Professional Appearance: Exhibits an appearance appropriate for a four‑diamond resort (Specific grooming standards are available for review)
Working Conditions
Attendance as scheduled is a critical element in all positions at The Scott Resort & Spa
Company Culture The Scott Resort & Spa’s leaders and team members believe each guest should be treated with respect and professionalism. We create a heartfelt experience of genuine hospitality, enticing our guests to return again and again. In order to be successful at The Scott, team members must share both our Purpose (Making Space for Genuine Hospitality) and Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, & Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our forward thinking, fun, friendly, engaging and enthusiastic team members treat every guest as if they were our only guest. A true customer focus is essential to success with our property.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
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