Overview

BANQUET LINE COOK-Hakkasan Las Vegas Restaurant
POSITION SUMMARY: The Banquet cook will be responsible for overseeing the entire production of an event from the delivery of product, to firing and break down of the event, and all areas in between.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Assist the Executive Chef and be in charge in his absence
Personally handle and monitor all food preparation in the kitchen
Evaluate and solve problems encountered with food production, prep list and execution
Maintains a thorough inventory of products and supplies to coincide with SEO
Ensure that kitchen is compliant and up to safety standards at all times
Order dry goods, produce, meats, fish, etc. as needed and or inform the Chef
Know all aspects of food and presentation for the events
Organize, prepare, deliver, store and display products for upcoming events
Personally responsible for oneself and the supervision of the staff ensuring high standards of food quality and presentation
Strong organizational skill on pre-party set-up and execution
Communicate effectively on all levels
Report problems with machinery and concerns to Chef
Monitor and follow up on above concerns to ensure items are repaired
Create and maintain a sense of urgency
Maintain and promote a friendly atmosphere for customers and staff
Comply with all safety and health department regulations and procedures
Ensures that all food and products are consistently prepared and served according to the designated recipes, portioning, cooking and servicing standards
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
Understand the food temperature danger zone
Sauté, broil, roast, steam cook and make sauces, marinades and dressings
Must comply with and be able to complete all cooking, cooling, reheating, refrigeration, calibration and SOP forms
Fill in where needed to ensure guest service standards and efficient operations
Complete knowledge of departmental opening and closing duties to ensure followed
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the department’s preventative maintenance programs.
Ensure that all products are received in high quality condition and follow the order sheet to determine shortages
Ensure all deliveries are put away upon arrival to avoid temperature abuse
Strong knowledge of event pre-fire in terms of: fire times, pan counts and hot box usage, moving time into staging areas, staging area set-up location, buffet design, buffet set-up, food drop, execution times, break down and correct equipment relocation
Create and maintain service rapport through the Corporate philosophy
Must demonstrate and impose upon service staff the ability to service guests with utmost of care and service and excellence, utilizing the highest standards of service techniques
Perform related duties as assigned
Fully understand and comply with all federal, state, and county municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Ensure be mindful of the costs standards that come with the food
Understand completely all policies, procedures, standards, specification, guidelines and training programs
Assists and/ or completes additional tasks as assigned
EDUCATION/REQUIREMENTS:

High School Diploma or equivalent required
Associates degree in Culinary and/or food and beverage from an accredited institution preferred
Proof of eligibility to work in the United States
Minimum 3 years as Master Cook or Banquet Cook preferred
Excellent knowledge of basic kitchen equipment
Valid Driver’s License
21+ years of age
Maintain a professional, neat and well-groomed appearance adhering to Company standards
Possession of/or ability to possess state required work cards
WORKING KNOWLEDGE REQUIREMENTS:

Understanding of chemical usage and proper handling as related in the MSDS log
Purchasing, receiving, inventories and cost controls
Proficient in Windows Office, Microsoft Office, Mac OSX, POS systems
SKILLS:

Must have strong problem solving skills
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the general public
Ability to maintain a high level of confidentiality
Ability to write reports, business correspondence and procedure manuals
Ability to demonstrate a positive attitude at all times
Ability to keep an open and objective view
Ability to listen empathetically and be respectful at all times
Ability to maintain composure and stay focused
Ability to maintain personal integrity
Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines
WORK ENVIRONMENT & SCHEDULE:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Small to Medium office environment
Personal desk space
Kitchen for a nightclub, bar, lounge and/ or restaurant
20% Local Travel
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon Guest volume
Work varied shifts to include days, nights, weekends and holidays
SECURITY RESPONSIBILITIES:

Security Level – HIGH