Banquets Cook II

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    "description": "<p><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u>Scope of Position</u></span></span></p>\r\n\r\n<p><span style=\"font-family:Arial, Helvetica, sans-serif;font-size:16px;\">The primary function of the Cook II position is to prepare high quality food for the Banquet kitchen. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet food items based on company specifications and function contracts.</span></p>\r\n\r\n<p><br />\r\n<span style=\"font-size:16px;\"><u>Position Requirements</u></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Professional demeanor appropriate for a luxury environment.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Must be able to handle a multitude of tasks in an ever-changing environment.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Food Safety certification.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Able to maintain composure and objectivity under pressure.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests. </span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-right:10px;\"><br />\r\n<span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u>Responsibilities</u></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Approach all interactions with guests and associates in a friendly, service-oriented manner.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Ensure equipment and kitchen cleanliness.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals. </span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Keep production of food at an adequate level, which does not result in excessive leftovers and waste.</span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. i.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw. </span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques i.e., Braising, grilling, roasting, pan frying, sautéing. </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Technical knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying. </span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Solid knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.</span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.</span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and National soups using the various and proper thickening agents.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Accurate knowledge of cooking temperatures.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Perform any other reasonable duties as required by management.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"text-align:justify;\"><br />\r\n<span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u>Education</u></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">High School diploma and/ or experience in a luxury hotel or a related field preferred.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Culinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience. </span></span></li>\r\n</ul>\r\n\r\n<p style=\"text-align:justify;\"><br />\r\n<span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u>Skills and Abilities</u></span></span></p>\r\n\r\n<ul>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Ability to communicate in the English language (Second language is a plus). </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery. </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Able to work flexible schedules including holidays and weekends. </span></span></li>\r\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Able to perform multiple tasks.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"text-align:justify;\"><br />\r\n<span style=\"font-size:16px;\"><u>Physical Requirements</u></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Physical agility and ability to move quickly in confined spaces.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Requires standing/walking/reaching and bending throughout shift. </span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Ability to push/pull/lift to 50lbs.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Ability to multitask and give direction under pressure.</span></span></li>\r\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\">Work in areas of high heat and humidity.</span></span></li>\r\n</ul>",
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