Cook - Banquet/Brunch

Located at Stonewall Resort in Roanoke, WV, Pyramid Global Hospitality is seeking a Banquet Cook to join the Culinary team. The Banquet Cook is an experienced cook who possesses skills in all aspects of bulk level food production. Works in the banquet department of the kitchen, and primary focus is banquet and catering events, as well as break and employee cafeteria production. Responsible for product quality, cleanliness, and profitability of food and beverage related areas. Responsible for hot banquet production, all banquet cold food and break production, and assists with daytime management of stewarding department.

Responsibilities

Assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining; Maintains a passive leadership role in maintaining adequate production level from the kitchen staff; Responsible for hot banquet production, all banquet cold food and break production; Assists with daytime management of stewarding department; Assumes responsibility for production in each area of the kitchen as business levels demand; Follows production sheets to ensure efficient and accurate production; Minimizes waste and uses proper food rotation principles; Works with chefs to maintain budgeted labor and food costs; Responsible for opening and closing procedures for the kitchen; Ensures completion of all appropriate paperwork; Accommodates management requests and special requests as deemed appropriate; Attends meetings as required; Ensures proper sanitation of kitchen and stewarding areas; Complies with all sanitation standards and health department regulations; Maintains flexible schedule to accommodate business demands; Offers creative ideas to client/guest requests; Maintains high level of creativity and overall culinary standards; Follows safety procedures to ensure a safe working environment; Carries out policies and procedures of Stonewall Resort and Benchmark Hospitality

Requirements

Previous experience working in a professional kitchen environment; Strong desire to learn, develop skills, and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant; Creative, motivated, and passionate about growing talents in the kitchen; Shows marked competency in food production, sanitation, and kitchen well-being; Ability to meet governmental health requirements; Ability to operate kitchen power equipment; Ability to utilize cutting instruments; Ability to transport, handle and/or lift 40 lbs; Ability to effectively communicate in the English language; Ability to delegate authority to accomplish necessary requirements; Skilled in the preparation of vegetables, meats and fish; Knowledge of buffet preparations, line cooking, soups and sauces; Ability to perform basic supervisory skills; Ability to work any assigned shift/work schedule; With culinary management, take ownership of walk-in cooler cleanliness and organization; Must comply with qualifications and essential functions for Banquet Cook position