Landry's

Overview

It is the responsibility of the Banquet Chef to prepare food items according to the menu and recipe standards of the outlet and customer request. To ensure preparation and service is of the highest quality in a timely manner. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

Responsibilities

• Maintain uniform appearance according to established guidelines.
• Adhere to policies and procedures and Health regulations.
• Work rapidly and accurately.
• Pay particular attention to detail.
• Use proper food handling techniques when preparing food.
• Operate kitchen equipment located in the outlet.
• Knowledge of menu items and recipes for each assigned station.
• Properly stock assigned work station.
• Maintain a clean and organized work area.
• Know locations of all Golden Nugget outlets and services that are available to the guests.
• Assist with maintaining a neat, clean and safe working environment.
• Turnover/takeover station according to established procedures.
• Complete special projects as requested by Food and Beverage Management
• Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.
• Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.
• Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling.
• Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.
• Ensure a neat, clean and safe working environment.
• Present needs of the outlet to the Executive Chef or Executive Sous Chef.
• Complete special projects as requested by Food and Beverage Management.

Qualifications

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To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• Work in an environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.
• Excellent communication skills, written and verbal.
• Knowledge of food and beverage, products, preparation and presentation.
• Computer skills, MS office, Delphi, Meeting Matrix, Work, Excel.
• Excellent interpersonal and sales related skills.
• Is self-motivated, detail oriented, professional, outgoing, and personable.
• Knowledge of meeting room capacities, banquet set-up and service, audiovisual and any other pertinent details as they relate to banquet operations.
• Minimum age requirement is 21.

EDUCATION and/or EXPERIENCE:

Minimum 3 years of high-volume cooking experience, preferably in a Hotel/Casino environment.

Must possess good memory and the ability to recall recipes.

Knowledge of kitchen equipment associated with a kitchen, and knife skills.

Must speak, read, write and understand English.

GNLT