JOB DESCRIPTION
Banquet Cook JOB TITLE:
DEPARTMENT: Kitchen
JOB SUMMARY:

Coordinate all food orders between stations and food servers.

Assist in directing and correcting the presentation and portioning of food for all banquet functions.

Adhere to policies and procedures regarding sanitation and sanitary food handling.

Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations.

Have thorough knowledge of menus and the preparation required, according to hotel standards.

Maintain cleanliness and organization of all storage areas

Prepare and display buffet food items according to the hotel standards.

Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.

Recognize quality standards in fresh vegetables, fish, dairy, and meat products.

Knowledge of herbs and spices and proper use of each.

Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.

Prepare food for Banquets, as required, following specifications on Banquet Event
Orders.

Over see food for the Employee Cafeteria as specified by the Chef or Executive Sous
Chef.

Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous Chef.

Breakdown buffets and plated meals, storing food and equipment properly at the end of each meal period.

Work banquet food station as scheduled by the Chef or Executive Sous chef.

Know the location and operation of all fire extinguishing equipment.


Practice safe work habits at all times to avoid possible injury to self or other employees.
 Use Production Charts as specified by hotel’s standards.

Be able to support any position in the Kitchen that is in need of help.

Perform additional duties as the need arises.
SUPERVISION EXERCISED:
Exercises close supervision over kitchen personnel, including: dishwashers, prep cooks and pantry cooks.
LICENSES OR CERTIFICATES REQUIRED:
Health Card
Proof of Hepatitis Shot
DESIRED SKILLS:

Possess considerable knowledge in food preparation, presentation and portion control.

Ability to plan, organize and direct the activities of employees in the kitchen area.

Ability to develop an effective working relationship with fellow employees and supervisors.

Ability to read, write and communicate effectively with co-workers and patrons in an
English speaking environment.
PHYSICAL REQUIREMENTS:
1.
Sitting: Occasionally. Padded office chair, seat with back for break and meals.
2.
Standing/walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, etc. Crouching: Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves, retrieve items from ovens.
3.
Stooping: Frequently. Lifting, demonstrating and training cooking techniques, putting supplies away, retrieve items from ovens.
4.
Twisting: Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions.
5.
Climbing: Occasionally. Retrieve product, stairs.
6.
Balancing: Occasionally. Carrying supplies, product, working near hot equipment.
7.
Leg/foot use: Occasionally. With kitchen equipment.
8.
Reaching (overhead/extension): Frequently. Working the line, reaching for objects, supplies.
9.
Handling / Grasping: Frequently. Supplies, knives, slicer, utensils, sauté pans, tuning on the water faucets.
10.
Fingering / Feeling: Frequently. Spices, foods.
11.
Pushing/pulling: Average weight: Occasionally. Racks, carts with products weighing
5-100 pounds. Maximum weight: Occasionally 100 pounds, rarely up to 200 pounds.
12.
Lifting / carrying: Average weight; occasionally. Product, supplies weighing 1 to 35 pounds. Maximum weight: Frequently. 50 pounds.

ENVIRONMENTAL SETTING:
1.
Safety requirements: Adhere to company, property, and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures must be followed. Maintain security of kitchen and display knowledge of safe operation of kitchen and kitchen equipment while maintaining the level of safety required and exhibited by WestCoast and OSHA requirements.
2.
Exposures: Changing Temperatures (72-110 degrees F), slippery floors, bacteria in foods, noise and vibrations.
3.
Operation of equipment / tools / vehicles: All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, Char grill, etc.
Contact Information:
Sandra Milard
HR Manager
Red Lion Hotel on 5 th Avenue
1415 5 th
Avenue
Seattle, WA 98101
Direct 206-971-8023
Sandra.milard@redlion.com