Banquet Cook

3 weeks ago

Edmonton AB, Canada Derrickclub Full time

Job Summary

Reporting to the Executive Chef and Banquet Sous Chef, the Banquet Cook’s responsibilities and essential job functions include but are not limited to the following:

Duties and Responsibilities

· Working with the Banquet Sous Chef, execute the Derrick Golf & Winter Club’s Banquet and Catering service, including prep cooking, garde manger, hot cooking, buffet preparation and service, plated dinner meal service, and pastry preparation.

· Maintain an exceptional understanding of standards, expectations, and menu item specifications.

· Maintain thorough understanding of weekly workload through analysis of the Banquet Event Orders and the corresponding prep lists.

· Ensure the highest level of quality food service during meal periods with focus on buffet set up presentation, maintenance, and tear down.

· Manage food wastage through documentation and prep level planning.

· Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues

· Have full knowledge of all daily features, promotions & food, and beverage programing.

· Assist Banquet Sous Chef and Executive Chef with ensuring staffing and productivity guidelines are achieved to ensure efficient execution of all tasks.

· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, storage areas, walk in coolers, & freezers.

· Follow kitchen policies, procedures, and service standards.

· Follow all safety and sanitation policies when handling food and beverage.

· In the absence of, or reduced banquet & catering workload the Banquet Cook may be assigned to duties or tasks in support of the Founders Kitchen Member Dining (a la carte) operations.

· Other duties as assigned.

Working Environment

· Work is primarily in a busy banquet & catering environment.

· Advanced customer service skills and the ability to adhere and enforce all operations procedures amongst all BOH employees.

· Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs.

Qualifications

· Previous banquet & catering experience required.

· Journeyman’s papers or international equivalent is an asset.

· Diploma Certification in a Culinary discipline an asset.

· Food Safe Handling Certificate required.

· WHMIS certificate an asset.

· 2+ years of direct hands-on experience required.

Skills and Knowledge

· Strong interpersonal skills, adaptability skills, & problem-solving abilities

· Highly responsible & reliable

· Ability to work well under pressure in a fast-paced environment.

· Ability to work cohesively with fellow colleagues as part of a team.

· Ability to focus attention on guest needs while always remaining calm and courteous.

· Solid written and verbal communication skills.

Why Work For Us

· Staff meals

· Competitive wages

· Training & Development

· Pro Shop Discounts

· Employee Recognition Awards

· Diverse and Welcoming Work Culture

Learn more about us by visiting -

Job Type: Part-time

Schedule:

  • Day shift
  • Evening shift
  • Monday to Friday
  • Morning shift
  • Weekends as needed

Work Location: In person

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