Cook - Banquets / Garde Manger Job at Pyramid Global Hospitality

Job Description

The Cook - Banquets / Garde Manger is responsible for maintaining product quality and consistency, preparation levels and execution of menu items in accordance with hotel standards. The cook is responsible for their station preparation and execution, as well as assisting other areas when needed. This role prepares food for meal service to order, candidate must possess a thorough understanding of various cooking methods, ingredients, equipment, and procedures. The ideal candidate will accomplish their tasks by managing their time appropriately, being a team player, working quickly and accurately, while providing support to the culinary team, ending in a positive guest experience.

Job Responsibility

Maintain product quality and consistency, preparation levels and execution of menu items in accordance with hotel standards
Responsible for their station preparation and execution, as well as assisting other areas when needed
Prepares food for meal service to order
Maintain a quality standard as set by the hotel brand
Assist the team towards achieving exceptional guest service
Ability to produce high quality meals in an efficient and safe manner
Maintain preparation levels cleanly, proficiently, and safely, to obtain a seamless execution
Exercise discretion and independent judgment when evaluating new programs, new services and new ideas
Stay abreast of property goals to support the culinary division
Continue to learn and be on the forefront of new technology for the hotel industry
Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
Proactively seeks feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
Manage guest requests and own all complaints
resolve issues immediately and follow up to ensure the guest’s satisfaction
Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
Foster a team belief that possesses and delivers on key strategies of guest service, team member relations, team cooperation, financial responsibility and asset management
Perform other functions as needed

Requirements

High School Diploma or equivalent, Culinary degree or certificate is appreciated
Minimum of 3-5 years work experience in a cook position in a high volume restaurant atmosphere
Proven experience as a line cook
Food handler certification by state recognized agency
Combination of education and experience will be considered
Intermediate level knife skills utilized on a daily basis
Intermediate understanding of various cooking methods, ingredients, equipment, and procedures
Ability to undertake intermediate culinary duties including: grilling, sautéing, roasting, braising, frying, sauce preparation, and short order cooking
Knowledge of intermediate cooking techniques
Basic understanding of meat/seafood fabrication
Ability to read a recipe and execute upon it consistently and quickly
Advanced knowledge of food safety procedures and guidelines
Able to execute opening and closing procedures
Ability to work one to two (or more) stations on a cook line
Knowledge of classic cooking techniques and dishes
Practical knowledge of timing between stations
Practical experience for base sauces from different cuisines
Ability to work varied shifts, including weekends and holidays
Excellent customer service skills
Ability to function well under pressure, manage multiple priorities, and meet established deadlines
Must possess mature personal discretion and sound judgment
Excellent organizational, analytical and project management skills, with particular attention to quality and detail
Professional appearance and demeanor

What we offer

Comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
ongoing training and development opportunities

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Cook - Banquets / Garde Manger

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