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Banquet Cook at Crystal Springs Services
, , -
Full Time

Start Date

Immediate

Expiry Date

01 Jan, 26

Salary

0.0

Posted On

03 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Banquet Cook Experience, Food Preparation, Menu Planning, Food Presentation, Teamwork, Guest Satisfaction, Hygiene Standards, Cost Effectiveness

Industry

Description
  The Banquet Cook is responsible for the proper preparation and execution of food items requires for all banquet events. This includes breakfasts, lunch, dinners, and special parties. The selected individual will strive to exceed guests expectations, while working as a team. Responsibilities: * Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis * Strive for perfection in the outlet, 100 % Guest satisfaction * Assist and help coordinate all menu planning and implementation * Ensure food standards and presentation are maintained and always improved * Organize food production in an cost effective and hygienic manner * Maintain and monitor safe and sound procedures Requirements:  * Must have banquet cook experience * Must have weekend and holiday availability  About Crystal Springs Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season resort. Located in the rolling farmland of the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages. Golf, Spa, Dining, Weddings, Catering & more. Enjoy Crystal Springs Employee Perks! * Discounted Minerals Sports Club Membership * 30% Dining/Retail Discount * 30% Spa Discount * Discounted Stays at the Hotels * Discounted admission to Events & Festivals * Complimentary Golf
Responsibilities
The Banquet Cook is responsible for the preparation and execution of food items for all banquet events. This includes ensuring food standards and presentation are maintained and improved.