Banquet Cook

The Banquet Cook position supports banquet service by preparing high-quality food items safely and accurately, following menu specifications and standard recipes. The role is part time and based onsite in Sioux City, IA.

Responsibilities

• Participate with kitchen staff in cooking, preparing, dishing up, and assembling food for banquet service.
• Check the station before, during, and after each shift to confirm proper set-up and cleanliness.
• Follow all safety procedures and maintain clean-as-you-go work practices.
• Maintain adherence to health codes and required hand washing guidelines.
• Prepare all food items according to standard recipes and menu direction to support consistent product quality for guests.
• Prepare an order list to support recipe preparations.
• Use math skills to adjust recipe ratios for scaling and batch cooking.
• Maintain constant communication with the Lead Cook, Line Cooks, and Chefs.
• Prepare hot and cold sauces.
• Apply basic knife skills as needed for food preparation.
• Demonstrate full knowledge of the SDS program.
• Perform cooking duties with accuracy and speed at a higher level than a Cook.

Requirements

• Minimum one year of experience in food preparation and food knowledge.
• Ability to perform all cooking duties.
• Capacity to work at a fast pace with a sense of urgency.
• Ability to complete any classes or certifications required by the state of Iowa or Hard Rock Hotel & Casino Sioux City.
• Ability to operate kitchen equipment and utilize tools, including but not limited to a slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives.
• Physical ability to perform job tasks that are physically demanding, including bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting.
• Ability to grasp, bend, lift, and/or carry, or otherwise move or push goods in a food warmer weighing up to 300 lbs. on a continuous schedule.
• Ability to read, write, speak, and understand basic English to read recipes and communicate with team members.
• Organizational skills to prioritize work and meet deadlines.
• Adherence to control procedures for food costs and quality.
• Completion of assigned side work, including replenishing and restocking the workstation.
• Ability to read and gather all necessary items for recipe execution.
• Ability to work with small, delicate, sensitive equipment (knives) requiring fine finger dexterity.
• Consistent professional conduct reflecting a positive image.
• Use math skills for recipes and measurements.

Technologies

• SDS program