PRIMARY RESPONSIBILITIES:Assist in the preparation of food for the Banquet and a la carte food outlets. Prepare Cold salads and platters for catered functions/a la carte in accordance with the Club’s standard recipes and methods.
ESSENTIAL JOB FUNCTIONS:
- Ensure an adequate amount of food production of salads and platters for banquet functions and special events.
- Respond to needs of guests of banquet functions in an accurate and timely fashion.
- Assist in the execution of service of banquet functions.
- Properly store, utilize or dispose of leftover food from banquet functions.
- Maintain a clean and sanitary work station at all times.
- Maintain kitchen equipment in clean, sanitary and good working order.Report any problems to immediate supervisor; take corrective action as necessary.
- Properly store and rotate product from food deliveries.
- Utilize food following the “First in – First out” method, to ensure freshness of product and minimize potential for loss.
- Maintain a positive and professional working relationship with front of house staff and co-workers.
- Assist in the washing of dishes, as necessary.
- Work your schedule as posted. Do not punch in or out early or late without permission of your immediate supervisor.
- Report for work on time and prepared for your shift.
- Maintain a flexible work schedule to respond to fluctuating business levels.
- Perform other tasks or duties as assigned by your immediate supervisor.
