Banquet Line Cook

Description

• Monitor food and supply levels, report shortages, and assist in managing inventory to meet event needs
• Manage differing personalities within the property, the resort, and the community
• Ensure successful performance by assisting guests with exceptional experience to ensure high performing scores on the GSS (Guest Satisfaction Surveys) & ESS (Event Satisfaction Surveys) according to Marriott and Mainsail/Fenway standards
• Keep the kitchen setting in a clean and organized state, including trash disposal and dish pit duties
• Work on multiple tasks, making appropriate progress towards deadlines
• Handle last-minute changes, unexpected demands, and work efficiently under pressure during busy event services
• Maintain the highest degree of confidentiality
• Bulk cooking of food items to include braised and cooked meats, soups, and side dish items
• Assist chefs in the plating, set up, and staging of the hotel's banquet events
• Under the guidance of the Banquet Sous Chef, follow the daily prep list and prepare food in accordance with BEO requests
• Minor butchering – process poultry, meat, and seafood
• Assist the Chef de Cuisine and Banquet Sous Chef in preparation for all banquet and catered events in the hotel
• Maintain cleanliness and organization of the kitchen, pantry, and coolers to store prepped items properly
• Work closely with the Banquet Chef and other kitchen staff to coordinate food production and ensure seamless execution of all events

Requirements

• Able to work independently, take direction, and provide direction to others
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years’ experience in the culinary, food and beverage, or related professional area preferred
• Ability to work effectively in stressful, high-pressure situations
• Ability to lift, push or pull 50 lbs.
• High school diploma or GED; 4 years’ experience in the culinary, high-performance banquet experience, or related professional area preferred
• Excellent customer service skills
• Experience working on a team and being a team player
• Ability to communicate clearly
• Basic vegetable preparation to include slicing, dicing, peeling, cooking, and portioning
• Ability to sit or stand for extended periods of time
• Corrected vision to normal range
• Basic sauce preparation to include stocks, salad dressings, and vinaigrettes
• Basic culinary skills in cooking, baking, braising, sauce, grilling, pastry, and knife skills
• Ability to bend
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Ability to work in a clean, organized, and orderly manner
• Ability to work long hours as needed
• Make sound judgments quickly
• Excellent communication skills, both written and verbal
• ServSafe certification, or the ability to attain certification

Benefits

• All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement
• Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees

Training + Development

Interview process

Visa Sponsorship

Security clearance