Sage Hospitality Group
Banquet Cook III - The Ritz-Carlton
Sage Hospitality Group, Chicago, Illinois, United States, 60290
Overview
Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz‑Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.
Responsibilities
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Prepare food of consistent quality following recipe cards and production and portion standards, per duplicate from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per SOP, keeping perishables at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, covering/dating all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Education and Training
High school education or equivalent experience.
Food Handlers Certification.
Experience
Minimum one year food service or related work.
Knowledge and Skills
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Physical Demands
Regularly lift, push, pull and carry food cases and meters up to 70 lbs (75% of time).
Periodic climbing required.
Bending of knees necessary when using the lower oven for cooking, 5–10 times a day.
Full range of mobility; travel 30–50 feet regularly.
Continuous standing during preparation, service, or expediting, usually all day.
Must hear equipment timers and communicate with staff.
Must see that product is prepared appropriately.
Must understand and follow verbal/written instructions and communicate verbally and in writing.
Environment Inside 100% of an 8‑hour shift. Freezer temperatures can be –10°C. Front line temperatures can be over 100°F.
Benefits
Medical, dental, & vision insurance.
Employee Assistance Program.
Great discounts on hotels, restaurants, and much more.
Compensation $22–$25 hourly.
Seniority Level Entry level.
Employment Type Full‑time.
Job Function Management and Manufacturing.
Industry Hospitality.
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Responsibilities
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Prepare food of consistent quality following recipe cards and production and portion standards, per duplicate from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per SOP, keeping perishables at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, covering/dating all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Education and Training
High school education or equivalent experience.
Food Handlers Certification.
Experience
Minimum one year food service or related work.
Knowledge and Skills
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Physical Demands
Regularly lift, push, pull and carry food cases and meters up to 70 lbs (75% of time).
Periodic climbing required.
Bending of knees necessary when using the lower oven for cooking, 5–10 times a day.
Full range of mobility; travel 30–50 feet regularly.
Continuous standing during preparation, service, or expediting, usually all day.
Must hear equipment timers and communicate with staff.
Must see that product is prepared appropriately.
Must understand and follow verbal/written instructions and communicate verbally and in writing.
Environment Inside 100% of an 8‑hour shift. Freezer temperatures can be –10°C. Front line temperatures can be over 100°F.
Benefits
Medical, dental, & vision insurance.
Employee Assistance Program.
Great discounts on hotels, restaurants, and much more.
Compensation $22–$25 hourly.
Seniority Level Entry level.
Employment Type Full‑time.
Job Function Management and Manufacturing.
Industry Hospitality.
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