Banquet Line Cook

BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Butchers chickens, fish, and shellfish.
• Cuts, trims, and bones meat prior to cooking.
• Bakes bread, rolls, cakes, and pastry.
• Keep cooks line well stocked with food, plates and utensils.
• Insure proper food portions are being used as per specs.
• Neatly arrange all foods on plates according to the menu specs.
• Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift.
• Insure proper sanitation procedures are being observed at all times.
• Become an expert on the causes of foodborne illnesses and follow all procedures to insure precautions are being taken.
• Insure that all orders are prepared for delivery in the 20 minute service standard.
• Complete necessary production and cleaning paperwork daily.
• Insure buffet is set up within 5 minutes of scheduled opening.
• Insure buffet items are stocked to a minimum of 50% full.
• Insure meeting breaks are set up a minimum of 5 minutes prior to the scheduled break and any water stations or breaks are replenished a minimum of ones every 60 minutes.
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management.