Cook - Banquet Exhibition

Job Description
The Banquet Exhibition Cook is responsible for the prompt preparation and execution of all food items required for all banquet events, including breakfast, lunch, breaks, and dinners. Along with special parties that require carving, action stations, and other banquet event duties according to RWNYC. The position will perform all the kitchen and station duties in the food court pizza outlet, Regency Club and Marketplace. The position will also be responsible for following recipes and establishing standards in the effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following task to the highest standards:
Essential Duties

• Promote preparation of all hot and cold food items according to designated recipes, quality standards, and portion control.
• Maintain cleanliness and always comply with food sanitation standards.
• Ensure knowledge of all banquet menus and seasonal food products.
• Ensure knowledge of all pizzeria menu items products.
• Operational knowledge of pizza ovens and pizza press.
• Stock and maintain designated food stations and areas.
• Visually inspect quality and presentation of all food sent out from the kitchen.
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations.
• Work efficiently, practice "clean as you go", always keep your work station clean and safe.
• Must be ready and willing to adapt to last-minute operational and business changes.
• Prepare requisitions for supplies and food items.
• Work action stations while meeting guest needs and culinary expectations within a timely manner.
• Banquet exhibition cooks on the hotel side along with their regular duties which includes prep for Regency Club will also do prep for the Marketplace to include making sandwiches, salads for all meal periods and other assorted dishes as business demands
• Has proper knowledge of and handling of all kitchen equipment, smallwares, and chemicals.
• Ensure all banquet function areas are properly supplied with freshly prepared food.
• Always provide outstanding customer and employee service.
• Comply with all RWNY company and departments rules, regulations, policies, procedures, and internal controls along with government rules and regulations.
• Ensure the proper storing of any leftover foods and closing of workstations daily.
• Always work in a safe manner when performing daily tasks and duties.
• Assist in other areas of the kitchen as necessary.
• Attend periodic meetings and training sessions as necessary.
• Promote positive public and employee relations.
• Always present a neat and clean appearance when working and providing service to guests.
• Perform daily assigned kitchen duties according to culinary management.

Job Requirements
To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical and Mental Demands:
The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lifting or maneuvering at least fifty (50) pounds, and varied instances of standing/walking.
Language Skills:
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and group situations.
Mathematical Skills & Reasoning Ability:
Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request.
Work Environment:
The work environment characteristics described here are representative of those that exists while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Must be able to work in very cold damp (below 41 degrees) or very hot environment (90 degrees or higher) for entire shift. Must be able to wear required safety equipment for entire shift.
• Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property.

Work/Educational Experience

• Must be at least 18 years old, possess a high school or equivalent diploma and have the ability to obtain the appropriate license pursuant to the New York State Lottery regulations.
• Three (3) years related culinary work, required
• Must be NYCDOH sanitation certified upon starting and Servsafe Certified within 6 months of hire

Salary Range: $30.6825 - $40.9100
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)