Cook (Banquets)

Are you passionate about providing exceptional meal experience to guests in the hospitality industry? Do you thrive in a fast-paced, dynamic, and high-quality culinary environment? Do you have a culinary, restaurant, or banquet experience? Then this could be a good fit for you. Red Deer Resort & Casino is looking for a skilled and creative **Cook (Banquets)** to join our culinary team and make a lasting impression on our banquet guests. **Summary** Under the direction of the **Executive Chef**, the **Cook (Banquets)** is responsible for, including but not limited to, the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. This position works in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. This position must have superior time management and multitasking skills, as well as the ability to prioritize tasks with mínimal supervision. **Essential Duties and Responsibilities** - Responsible for the daily preparation of food items to designated areas of the kitchen - Set up of workstation in accordance with restaurant guidelines - Prepares food items, follows recipes, portion controls and presentation specifications as set by the restaurant, Sous Chef and/or Executive Chef - Restock items, clean and maintain workstation - Assist with the cleaning, sanitation and organization of the kitchen, walk-in coolers, and all other storage - Ensure quality and safety of food complies with standard and sanitary measures; including sweeping of floors, cleaning of surfaces, proper coverage and storage of food items according to standards and procedures - Work at a consistent and efficient pace, ensuring timely preparation of all meals are completed - Following proper reporting procedures for accidents and incidents to ensure follow-up and prevention of accidents or injury while following Occupational Health and Safety Legislation - Reports any infraction in the food services department policies and procedures - Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients - Must follow all Occupational Health and Safety guidelines at all times. - Ensure stations are stocked and clean, reporting any maintenance issues as they arise - Maintain a positive and professional approach with coworkers and customers - Other duties or tasks assigned by the Executive or Sous Chef. **Education, Qualification and Requirements** - Minimum one year of culinary experience in a high-volume, full-service restaurant or hotel - Experience in the Hotel Industry is an asset. - 1 to 2-year Degree or Diploma in Hospitality/F&B; related experience and/or training; or equivalent combination of education and experience - Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required - Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling in required - Excellent organizational skills - Effective communication skills, both written and oral - Excellent work ethic; driven, organized, dependable, flexible, available to pick up or volunteer for shifts as required to maintain operational requirements - Must be fluent in English, both written and oral - As a condition of employment, associates are to have a criminal record check prior to their first day of work **Work Environment** - Able to stand and walk repeatedly over the course of a shift - Ability to tolerate exposures to heat, cold and water - Ability to work in a noisy and distracting environment. - The employee must frequently lift and/or move up to 50 pounds. - While performing the duties of this job, there may be stooping, kneeling, bending, reaching and crouching - Regularly exposed to, including but not limited to, hazardous situations and conditions that produce cuts or minor burns. **Hours of Work** - The hours of work for this position will vary depending on operational requirements but will include early morning, evening and late night, as well as weekends and holidays.