Banquet Cook - FT

POSITION PURPOSE

Under direct supervision of the lead cooks and or Sous Chef, assists or is assigned the preparation of menu items by chopping vegetables, making salads, soups, sauces and putting together entrees. Assists in providing work direction to kitchen staff in order to ensure food quality, presentation and service standards and are met and surpassed.

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 the Boyd Gaming Way.  Always exhibit a friendly and approachable demeanor.  Be polite and courteous when speaking with guests and team members.  Look for and act upon opportunities to assist guests and team members.  Be sincere and genuine during all interactions.  Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
2. Responsible for learning and being familiar with all of Belterra Park’s  room outlets, Cook functions, and for being able to answer general questions regarding the property.
3. Anticipate the guest’s needs and respond appropriately with a sense of urgency.
4. Read food orders from computer printouts, and prepare food items, according to established menu plans.
5. Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
6. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
7. Provide general supervision to kitchen ensuring work procedures, quality standards and menu specifications are adhered to.
8. Guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest.
9. Coordinate and communicate on orders with dining room staff.
10. Prepare all food items accurately in a timely manner. 
11. Complete all assigned prep items as written on prep sheet.
12. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
13. Observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
14. Consistent attendance at company/restaurant training programs as they are scheduled.
15. Complete opening, closing and other side duties as assigned by the supervisors.
16. Pass all tests given including the training in order to retain the knowledge needed to be an effective server.
17. Maintain a well-groomed, neat and clean appearance.
18. Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.
19. Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
20. Perform all duties as assigned by management.