Banquet Cook

Job purpose: Is to assist the Chef(s) in daily banquet food preparation.

Key Responsibilities:

• Assist the Executive Chef with all kitchen operations and preparations
• Prepares and cooks foods of all types, either on a regular basis or for special functions.
• Develops, designs and creates new applications, ideas and relationships, systems or products including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Recognizes superior quality products, presentations and flavors.
• Follows proper handing and right temperature of all food products.
• Checks the quality of raw and cooked food product to ensure that standards are met.
• Clean and sanitize work areas, equipment, utensils, and dishes
• Weigh or measure ingredients, such as meats and liquids
• Prepare fruit and vegetables for cooking
• Cut meats, poultry, and seafood and prepare them for cooking
• Mix ingredients for salads
• Store food in designated containers and storage areas to prevent spoilage
• Take and record the temperature of food and food storage areas
• Place food trays over food warmers for immediate service
• Anything else deemed necessary by the Executive Chef or Executive Director.

Food preparation workers perform routine, repetitive tasks under the direction of our chef and sous chef. They interact with guests to obtain feedback on quality and service levels as well as to monitor and provide dietary and allergy restrictions.

All duties will be performed on the Antiochian Village Property at 140 Church Camp Trail. Bolivar, PA 15923.

Please note:. All applicants must be able to work both weekdays and weekends.