POSITION OBJECTIVE

Organize and prepare all foods for breakfast, lunch and / or dinner for final presentation and service. Assist Banquet Chef and assistant banquet chef on any banquet functions in a timely and quality-oriented fashion. Maintain control of all food items and products.

ESSENTIAL JOB FUNCTIONS

• Set up mis-en-place for any working buffet stations.
• Have mis-en-place for breakfast, lunch or dinner function.
• Follow standard recipes and presentations.
• Responsible for quality of food presentation.
• After each shift, wrap everything and ensure it is properly stored.
• Clean all counters, refrigerators and the back-prep station.
• Assist Chef in keeping an inventory of produce, fish, meats, dry goods and liquors on a daily basis.
• Arrive at scheduled time in an alert condition in a neat and complete uniform.
• Perform any other tasks as assigned by department supervisor.
• Communicate and check with the Banquet Chef, Assistant Banquet Chef, and staff.
• Perform tasks assigned by supervisors.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays
• Must have or be willing to obtain a food handlers certification

SKILLS/ABILITIES

• Ability to read all menus and promotions.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.

PHYSICAL DEMANDS

While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line.

WORK ENVIRONMENT

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.