Hybrid Banquet Cook bei Woods Fort Golf Club

Description

A Banquet Food Cook is responsible for planning, preparing, and executing high-quality meals for large events, ensuring customer satisfaction and adherence to culinary standards.

Key Responsibilities:

• Menu Planning: Collaborate with event planners to create customized menus  that meet client needs and dietary restrictions.
• Food Preparation: Oversee the preparation and cooking of food for large-scale events, ensuring quality and consistency.
• Quality Control: Ensure that all food is prepared and presented to the highest standards, maintaining food safety and sanitation practices.
• Inventory Management: Order and maintain inventory of ingredients and supplies, ensuring the kitchen is well-stocked for events.
• Event Coordination: Work closely with event planners and catering managers to ensure timely food delivery and service during events. Work very closely with Kelly Dean and Jamie Wilmes (Event Sales Managers)

Requirements

 Required Skills and Qualifications:

• Culinary Expertise: certification, with a strong understanding of various cooking techniques and cuisines.
• Organizational  Abilities: Excellent organizational and time management skills to handle multiple projects simultaneously.
• Communication Skills: Strong verbal and written communication skills for effective interaction with staff and clients.