Job Description

Part-time team members who meet the requirements are eligible for:

• State Applicable Time Off

• Pet Insurance

• 401(k) Retirement Program with Employer Match

• Employee Assistance Program

• TAO Savings Marketplace

• Employee Discounts and much more!

The Banquet Prep Cook will follow the production schedule and prep list as set forth by the Banquet Cook. The Banquet Prep Cook will be responsible for meeting quality standards in a timely manner regarding set up and final product.

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

• Organize, prepare, deliver and display product for functions
• Responsible for quality of food, preparation and presentation
• Ensure freshness of products
• Follow prep sheet and communicates accordingly
• Conscious of food presentation and consistency
• Prepare prep sheet to include all items that need to be prepared or ordered
• Constant communication with management
• Ensure that set prep times are met
• Use and apply proper kitchen safety procedures, sanitation procedures and basic cooking skills.
• Practice proper food handling procedures
• Practice proper knife handling skills
• Comply with all safety and health department procedures
• Properly wrap, label, date and store all food items on their proper cart
• Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place
• Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated
• Efficiently work with materials and/or resources being aware of and minimizing costs and expenses
• Always keep workstations clean during service time
• Disinfect and sanitize cutting boards and worktables
• Understand the food temperature danger zone
• Juggle multi-tasks, multiple projects and/or people
• Communicate effectively on all levels
• Report problems and concerns with machinery to the Executive Chef
• Create and maintain a sense of urgency
• Maintain and promote a friendly atmosphere for customers and staff
• Comply with all safety and health department procedures as well as Social House and/or departmental policies/procedures
• Comply with all state and federal liquor laws
• Proper set-up and maintenance of banquet function spaces
• Assists and/ or completes additional tasks as assigned

TRAINING REQUIREMENTS:

• Previous culinary experience preferred.
• Experience as a prep and/or line cook in a high-volume culinary operation preferred.

EDUCATION/WORKING KNOWLEDGE:

• High School Diploma or equivalent required
• Proof of eligibility to work in the United States
• Minimum of one to three (1-3) years of direct work experience
• Excellent knowledge of basic kitchen equipment
• Valid Driver’s License
• 18+ 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

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job function

• 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 public
• Ability to maintain a high level of confidentiality
• Ability to write reports, business correspondence and procedure manuals
• Ability to demonstrate a positive attitude always
• Ability to keep an open and objective view
• Ability to listen empathetically and be respectful always
• 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
• Must have good positive energy to make it through the day
• Must be able to read the computer monitors
• Must be able to print legibly for guests to read
• Must be observant and quick to respond to various situations
• Must be able to move quickly through work and set the pace in the office and/or venue
• Must be able to sit and/or stand for extended periods of time
• Must be dexterous and able to participate in all service aspects.
• Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
• Must be able to push and lift up to 75 lbs.
• Ability to use hands to handle, or feel objects, tools or controls
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
• Ability to talk, hear, taste, and smell
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus