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Eppic Ventures is seeking an experienced banquet cook to fill a permanent part-time position.
Responsibilities:
-preparation, organization and presentation of all types of food for catered events using whole foods, keeping with our standards of using fresh locally grown ingredients
-candidate must be able & willing to create fresh salads and salad dressings, entrees, and bake snacks, pastries, and desserts
-supervise, coordinate, cook, and/or perform tasks to ensure that all catering functions are performed as the customer expects according to the catering contract and kitchen standards
-meet timelines
-provide leadership to prep cooks
-adhere to food costing and pricing procedures
-maintain the operational flow of patrons during the meal
-ensure staff have completed cleaning tasks to appropriate standards
-monitor all assigned catering contracts
-set up food service areas and/or buffet lines
Requirements:
-minimum 1 year cooking experience preferably banquet or quantity cooking
-current certificate in safe food handling practices
-be available early mornings, evenings, weekends according to operational needs
-have and maintain a positive attitude even under stress
-have an open mind when presented with cooking challenges and opportunities
-must be able to accommodate special dietary requirements
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- Lunches
- Dinners
- Banquets
- All meals
- Full course meals
- Buffet
Essential Skills
- Reading text
- Document use
- Numeracy
- Oral communication
- Working with others
- Decision making
- Critical thinking
- Job task planning and organizing
- Continuous learning
- Significant use of memory
Cook Categories
- First cook
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Organize and manage buffets and banquets
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Clean kitchen and work areas
- Wash dishes
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Bakery goods and desserts
- Hors d'oeuvres
- Meat
- Pasta
- Fish
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