The Banquet Prep Cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products for banquet events. They also perform duties in food and final plate preparation including plating and garnishing cooked items, and ensure resources are used effectively. The role involves preparing items for various cooking methods, setting up action stations, carving buffet meats, and maintaining quality and safety standards. The cook supports banquet and buffet operations by ensuring adequate stock and proper food storage.

Responsibilities

Adhere to all property and department policies and procedures.
Observe all safety and security procedures. Use equipment and material properly. Report potentially unsafe conditions.
Must be able read, write and decipher a banquet event order (BEO).
Ensure food production is completed in a timely manner.
Prepare a variety of meats, seafood, poultry, vegetables and other food items according to Swan Lake Resort’s standardized recipes.
Prepares items for grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Prepare proper plate and platter presentations for banquets.
Set up and operate action stations for banquet or buffet.
Carve buffet meats as requested by guests.
Support banquet and buffet by ensuring adequate stock of all items.
Master use of knives, broilers, ovens and other kitchen equipment, and be able to demonstrate appropriate use to staff.
Ensure quality, taste, counts & weights, and appearance of food are consistently in accordance with Swan Lake Resort standards.
Ensure safe and sanitary procedures are followed at all times. Ensure work stations and all equipment are cleaned and sanitized prior to the end of shift.
Control proper usage and rotation of food, labeling as appropriate. Maintain proper temperatures during service and transportation of food items, in cooperation with servers.
Alert Executive Banquet Chef to any food quality issues that may have an adverse effect on Swan Lake Resort culinary operations.
Communicate any and all information pertaining to food preparation/ordering to Executive or Executive Banquet Chef.
Maintain walk-in coolers and food storage areas on a daily basis.
Assure communication with the Banquet Events Manager.
Carry out duties and responsibilities of job as deemed appropriate by Executive Chef, and/or as changes occur in the work environment or workload.
Make sound judgment calls and decisions, based upon principles set forth by the management team.
Operate within all established guidelines, policies, standards and constraints set forth by Swan Lake Resort.
Practice regular attendance as scheduled, in accordance with guidelines set forth.
Other duties as assigned.

Requirements

High school diploma or equivalent
A minimum of two years of experience; or an equivalent combination of culinary education and experience.
Must be at least 18 years of age.
Fully competent in all aspects of meal preparation.
Must be able to prioritize and organize work assignments.
Ability to handle multiple tasks and works well in environment with time constraints.
Excellent communication skills and an eye for detail.
Varying schedule to include evenings, holidays and extended hours as business dictates.
Reduced hours possible during off-season or slow times.
Must be dependable and come to scheduled work shift in a positive state of mind, meeting dress and grooming standards for a professional appearance.