Banquet Cook at Geisha Hospitality Group

Cleveland, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

0.0

Posted On

12 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Portion Control, Food Safety, Recipe Adherence, Inventory Management, Kitchen Equipment Operation, Time Management, Teamwork, Cleaning and Sanitation, Basic Mathematics

Industry

Hospitality

Description

BANQUET COOK LOCATION: METROPOLITAN AT THE 9 HOTEL - CLEVELAND, OH, 44115 DEPARTMENT: Food & Beverage DIVISION: Culinary REPORTS TO: Executive Chef & Sous Chef FLSA STATUS: Non-Exempt SUMMARY: Responsible for completing food preparation and performing basic kitchen responsibilities to ensure the smooth operation of the restaurant. Other duties may be assigned. DUTIES AND RESPONSIBILITIES: * Reads and prepares menu items as ordered by customers according to portion control and quality standards of the menu. * Follows specific recipes and instructions to prepare menu items using basic kitchen equipment and utensils. * Prepares food items according to recipes, instructions, and customer orders and follows food handling and safety requirements. * Retrieves ingredients from appropriate areas by lifting and carrying to food preparation area. * Communicates shortage of menu items to kitchen manager. * Stores incoming food shipments properly in storeroom and maintains storeroom in a neat, orderly manner while ensuring all food items are stored at the appropriate temperature. * Places dishes in dishwasher and cleans dishes in pot and pan sink as needed. * Stocks dishes, glassware, and silverware as needed. * Always maintains a neat and orderly work area. * Sweeps and mops the kitchen floor at the end of each day. * Completes opening and closing duties in accordance with approved procedures. * Reports any health and/or safety concerns or violations immediately to management. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of knowledge, skillset, and ability. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. LANGUAGE ABILITY: * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. * Ability to write routine reports and correspondence. * Ability to speak effectively before groups of customers or employees of organization. MATH ABILITY: * Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. * Ability to compute rate, ratio, and percent and to draw and interpret graphs. REASONING ABILITY: * Ability to apply common sense understanding to conduct written or oral instructions. * Ability to handle challenges involving concrete variables in standardized situations. COMPUTER SKILLS: Capability of learning or knowing how to use internet software programs that pertain to role. EDUCATION/EXPERIENCE: High school diploma or general education degree (GED); and less than one-year related experience or training; or equivalent combination of education and experience. CERTIFICATES AND LICENSES: ServSafe KNOWLEDGE, SKILLS, AND ABILITIES: * Time management skills * Ethical conduct * Reliability * Team oriented PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach using arms, speak, listen, taste and smell. The employee is also occasionally required to climb and use balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, ability to adjust focus, and ability to see color. WORK ENVIRONMENT: While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather), toxic or caustic chemicals, outdoor weather conditions, extreme cold (non-weather), and extreme heat (non-weather). The noise level in the work environment is usually moderate.

Responsibilities

Responsible for preparing menu items according to quality standards and recipes while maintaining a clean and orderly kitchen. Duties include managing food shipments, stocking supplies, and ensuring all health and safety regulations are followed.