Banquet Cook

Rye, NY

POSITION OBJECTIVES:

Assists the Banquet team in producing all food items required for various banquet events (breakfasts, luncheons, dinners and special parties), including other Club Catering and Banquet events. Works as needed front of the house culinary “action stations” and Buffets according to WCC business needs.

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

ESSENTIAL JOB FUNCTIONS

  • Operates food production equipment according to manufacturer’s instructions.
  • Carefully follows standard recipes while preparing assigned items for banquet service. 
  • Assists in plating food items for catered services.
  • Handles leftover food items as instructed by the Banquet Chef.
  • Returns soiled food preparation utensils and small ware items to the proper areas.
  • Cleans banquet/preparation/serving equipment. 
  • Cleans assigned work station areas.
  • Consistently uses safe and sanitary food handling practices according to Local Health and State Laws.  


Incidental Duties

The above list of essential job functions describes the general nature and level of work being performed in this job.  It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

PERFORMANCE EXPECTATIONS

Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission Statement).

Carry out all reasonable requests made by the Banquet Chef, Restaurant Chef, Executive Sous Chef, Executive Chef in a professional and timely fashion.

Work schedule: flexible, up to 60 hours a week, including weekends, nights, early AM shifts and holidays. 

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

  • Culinary Degree (Associate or Bachelor’s degree)
  • Previous experience working as a banquet cook preferred (high volume, hot and cold preparation)
  • Up to date Food Handlers / Sanitation license, preferred, or clear understanding and commitment to impeccable Sanitation practices.  

Knowledge and Skill Requirements/Specialized Courses and/or Training:

  • Well versed in Culinary Terms.
  • Able to read labels and understand HACCP and MSDS material training guidelines 

Language and Communication Skills:

  • Must be able to communicate & interact professionally with members & employees in English language.
  • Ability to communicate in Spanish – a plus

Physical, sensory and motor demands:

  • Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action)
  • Frequent standing for extended periods of time
  • Frequent walking to collect or deliver goods in various kitchens and or reception areas
  • Regular Lifting up to 50 lbs.
  • Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely  

JOB CODE: 12032319