Position: Cook, Banquets – Part Time – Varied Shifts
About: The Banquet Cook will play an important role in assisting the Executive Sous of Banquets and Sous Chef in the preparation and firing of all foods for the banquets team, ensuring that everything is of the highest quality and that operations are efficient and effective. The Cook in Banquets will be responsible for the storage of goods, rotation of goods, and following the proper guidelines of the SNHD. This position requires open availability to work all shifts.
Requirements: 2+ Year’s kitchen experience required; High school diploma or GED required; culinary degree preferred; Must have an extraordinary palate and strong interest in food trends and quality; Vision abilities required by this job include close vision; Must be detail oriented, extremely organized, and great at time management; Proficiency in cooking techniques like charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking; Must have strong experience in a fine dining kitchen, ideally a catering kitchen; Must have excellent knife skills and cooking techniques, ideally with experience in cooking exceptional food for very large groups; Knowledge of herbs and spices and proper use of each; Must have a passion for farm-to-table cuisine, a love for the kitchen, and a strong desire to join our kitchen team; Have thorough knowledge of menus and the preparation required, according to hotel standards. Ability to stand during the entire shift.
Benefits: Opportunity to work in a diverse team environment, Competitive salary and benefits package, Extensive learning and development opportunities, Employee discounts on hotel services, Opportunity for career growth and advancement
