Southern Management Companies, LLC.
WHAT WE ARE LOOKING FOR:
The ideal Banquet Cook for Bear Creek is a guest service focused indiviidual with the abiliity to help create a positive, memorable experience for our guests. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member fo the The Banquet back of house team, executing established menu items ensuring a high-quality food experience fulfilling our high dining standards.
WHAT WE EXPECT FROM YOU:
PHYSICAL DEMANDS:
Physical Demands data elements provide a systematic way of describing the physical activities that an occupation requires of a worker. The assissment of these elements is focused primarily on the physical demands of the job - not the physical capacities of a worker. Physical Demand refers to the level and/or duration of physical exertion generally required to perform occupational tasks (sitting, standing, walking, lifting, carrying, reaching, pushing, and pulling).
The ideal Banquet Cook for Bear Creek is a guest service focused indiviidual with the abiliity to help create a positive, memorable experience for our guests. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member fo the The Banquet back of house team, executing established menu items ensuring a high-quality food experience fulfilling our high dining standards.
WHAT WE EXPECT FROM YOU:
- Maintain and strictly abide by State sanitation/health regulations and Hotel requirements
- Meet with Head Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening duties:
- Set up workstation with required tools, equipment and supplies
- Inspect the cleanliness and working conditions of all tools, equipment and supplies
- Check production schedule and pars
- Establish priority items for the day
- Inform the Chef/Sous Chef of any supplies that need to be requisitioned for the day's tasks
- Transport supplies from the Storeroom and stock in designated areas
- Start prep work on items needed for the menu of the day
- Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service
- Inform the Chef/Sous Chef of any shortages before the item runs out
- Inform F&B service staff of 86'd item and amount of available menu specials throughout the meal period
- Communicate any assitance needed during busy periods to the Sous Chef to ensure optimum service to guests
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Closing Duties:
- Return all food items to the proper storage areas
- Wrap, cover, label and date all items being put away
- Straighten up and organize all storage areas
- Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
- Return all unsued and clean utensils/equipment to the specified locations
- Turn off all equipment not needed for the next shift
- Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor
- Familiarity with all hotel services/features and local atrractions/activities to respond to guest inquiries accurately
- Contribute to the team's success by accomplishing tasks and assiting with projects as needed
- Maintain knowledge and compliance ewith departmental policies, service procedures, and standards
- Work as a team member to ensure our guests have the best possible experience
- Understand emergency procedures and be able to apply them when necessary
- Report any incidents, property damage or injuries immediately to Manager/Supervisor
- Attend department meetings and training sessions as necessary
- Other duties as assigned by Manager and/or Supervisor
- Support Southern Management's Mission, Vision, and Values
- Comply with Bear Creek and Southern Management's policies and procedures
- Must be at least 18 years of age
- 1 year experience in high volume, professional restaruant preferred
- Reliable transportation
- Excellent kitchen administration knowledge and ability to work as part of a team
- Strong organization and active listening skills
- The ability to work on your feet for most of the day and lift 30 pounds at a time
- Aviailability during peak operating times, i.e.:weekends, holidays and special events
- Comprehend and follow recipes and cooking techniques
- Exceptional time management skills
- Compute basic arithmetic
- Perform job functions with attention to detail, speed and accuracy
- Prioritize and organize
- Must have good understanding of the English Language
- Follow directions thoroughly
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
PHYSICAL DEMANDS:
Physical Demands data elements provide a systematic way of describing the physical activities that an occupation requires of a worker. The assissment of these elements is focused primarily on the physical demands of the job - not the physical capacities of a worker. Physical Demand refers to the level and/or duration of physical exertion generally required to perform occupational tasks (sitting, standing, walking, lifting, carrying, reaching, pushing, and pulling).
- Alternate Sit/Stand or Walk at Will: The ability to alternate between sitting and standing is present when a weorer has the flexibility t ochoos ebetween sitting or standing as needed when this need cannot be accomodated by scheduled breaks and/or lunch period.
- Climbing Ramps/Stairs: Ascending or descending ramps and/or stairs using feet and legs. hands and arms may be used for balance (e.g., to hold a railing)
- Communicating Verbally: Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or the public and to convey detailed spoken instructions to other workers accurately, loudly or quickly.
- Crawling: Moving about on hands and kness or hands and feets.
- Far Visual Acuity: Clarity of vision of 20 feet or more. This is not just the ability to see a person or object, but the ability to recognize features as well.
- Fine Manipulation: Picking, pinching, or otherwise working primarily with fingers rather than the whole hand or arm as in gross manipulation.
- Gross Manipulation: Seizing, holding, grasping, turning, or otherwise working with hand(s). Note: Fingers are involved only to the extent that they are an extension of the hand.
- Hearing Requirements: The ability to hear, understand, and distinguish speech and/or other sounds (e.g., machinery alarms, medical codes/alarms).
- One-on-one (in person)
- Group or conference (in-person)
- Keyboarding: Entering text or data into a computer or other machine by means of a keyboard. Devices include traditional keyboard, 10 keypad, touch screen and other.
- Kneeling: Bending legs at knees to come to rest on knee(s).
- Lifting/Carrying: Lifting is to raise or lower an object from one level to another (includes upward pulling). Carrying is to tranport an object - usually by holding it in the hands or arms buy may occur on the shoulder. Up to 30 pounds
- Near Visual Acuity: Clarity of vision at approximately 20 inches or less (i.e., working with small objecs or reading small print), including use of computers.
- Peripheral Vision: Observing an area that can be seen up and down or to right or left while eyes are fixed on a given point.
- Pushing/Pulling: May involve use of hands/arms, feet/legs, and/or feet only done with one side of the body or both sides.
- Pushing - Exerting force upon an object so that the object moves away from the force
- Pulling - Exerting force upon an object so that the object moves away from the force
- Reaching At/Below Shoulder Level: Extending hand and arms from 0 up to 150 degrees in a vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position.
- Reaching Overhead: Extending hands and arms in a 150 to 180 degress vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at ny time and the arm does not need to remain in a continously straight position.
- Standing/Walking: Standing is to remain on one's feet in an upright position at a workstation without moving about. Walking is to move about on foot.
- Stooping: Bending the body downward and forward by bending the spine at the waist - requiring full us of the lower extremities and back muscles.
- Extreme Heat: Exposure to non-weather-related temperatures that exceed:
- 85 degrees in humid atmosphere
- 90 degrees in a dry atmosphere
- Humidity: Non-weather-related exposure to conditions where the air contains a high amount of water or water vapor, and the atmosphere is oppressive
- Noise Intensity Level: The noise intensity level to which the worker is exposed in the job:
- Loud
- Restaurant kitchen environment