Banquet Cook I

ESSENTIAL FUNCTIONS

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1. Deliver internal and external guest service to Horseshoe Standards.

1. Prepare a variety of foods according to customers orders and/or chefs instructions, following approved procedures.

1. Reads food orders from computer printouts, and prepares food items according to established menu plans.

1. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

1. Wash, peel and/or cut various foods to prepare for cooking or serving.

1. Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

1. Observes Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.

1. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

1. Portion, arrange, and garnish food, and serve food to waiters or patrons.

1. Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.

1. Completion of assigned tasks as written on prep sheet

1. Ability to lift 70 lbs

1. Butcher and accurately scale for portion, all meat products sold.

ESSENTIAL QUALIFICATIONS Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

JOB QUALIFICATIONS:

• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.

These skills and abilities are typically acquired through at least 1-year experience directly related to the accountabilities specified.

Cook 1 Page 2

ABILITIES: 1. Ability understand and respond to written order, recipes and directs in English

2. Ability to correctly lift and transport objects weighing up to 50 lbs.

3. Ability to work a minimum of 8 hours with appropriate mobility

and endurance

4. Ability to work flexible time periods as required of a cook in a resort environment

5. Ability to recognize different cooking oils and their cooking temperatures

6. Ability to use knives, other hand-held instruments and other food preparation equipment

7. Must have a sense of urgency to serve customers properly

9. Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sauteing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments

10. Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces

This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.