Cook I - Banquets (Full Time)

About the Team

Within the Culinary & Stewarding division, our kitchen operates as a dynamic hub for high-volume dining, serving hotel guests, banquet events, and restaurant patrons. The team is dedicated to maintaining the highest standards of food quality, safety, and guest satisfaction while fostering a secure and friendly working environment.

About the Role

As a Cook I, you will be a vital support pillar for the Executive Chef and Sous Chefs in a busy hotel kitchen. This role exists to ensure the consistent delivery of high-quality food across all outlets, from daily restaurant service to large-scale banquet events. You will be responsible for the full lifecycle of food preparation, from receiving and rotating vendor products to the final plating and presentation.

Your day will involve a fast-paced rhythm of cooking, butchery, and station management. You will prepare a wide variety of hot and cold items, including roasted, grilled, steamed, and fried meats, seafood, and vegetables. Beyond cooking, you will act as a liaison between the kitchen and front-of-house staff, communicating 86'd items and specials to ensure seamless service. You will also guide and mentor lower-level cooks, assisting them in adhering to uniform policies, hygiene standards, and safe work practices.

The role requires a keen eye for detail and a proactive approach to quality control. You will taste and inspect sauces, dressings, and mise en place daily, adjusting flavors as necessary. You will also manage inventory by estimating production needs, checking expiration dates, and ensuring proper storage and labeling of all food items. Whether working in the main kitchen, the bakeshop, or at off-premise functions, you will be expected to exhibit creativity in creating specials and utilizing advanced plating techniques.

Working Conditions

This position is primarily based in the restaurant kitchen, a high-energy environment characterized by loud noises, hot surfaces, and the need for constant movement. You will frequently work at hot stoves, grills, and steamers, and must be comfortable entering refrigerators and freezers. The role demands physical stamina to lift, carry, and push or pull items weighing up to 50 lbs, as well as the ability to bend, reach, and stoop during setup and buffet preparation. Flexibility is key, as shifts may exceed 40 hours per week depending on the Chef's schedule and operational needs.

Hiring Process

Candidates must possess a Department of Health TB Clearance. While a Food Safety Certificate is preferred, the primary requirement is six years of related work experience. Successful applicants will be expected to demonstrate strong multi-tasking abilities and the capacity to manage stressful situations during peak service times.