Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Cook for the Sawridge Inn Edmonton South in Edmonton Alberta Canada.

Job Purpose:

Responsible for preparing and cooking for large groups of people, like special events such as weddings, birthday party, meetings, conferences etc. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they've made the right choice to stay with us.

• Preparation of food items according to standard recipes and/or as specified by the Chef to ensure consistency of product to the guest.
• Follow detail banquet prep list as written by the Chef.
• Read and understand Banquet Event Orders (BEO)
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Check and control the proper storage of product and check portion control, to maintain qualify product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)
• Must have knowledge of food and beverage preparation and service.
• Requires stamina for standing and strength for lifting and moving products
• Promptly report all maintenance issues
• Be readily available/ approachable for all guests.
• Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.
• Extend professionalism and courtesy to guests at all times.
• Adhere to all applicable Company Standard Operating Procedures.
• Be an enthusiastic, helpful and positive member of the team
• Be professional, responsible and mature in conduct and behavior
• Be understanding of, encouraging to and friendly with all co-workers
• Be self-motivated and use time wisely
• Maintain open line of communications with each department
• Communicate pertinent information
• Respond positively to new ideas
• Openly accept critical/developmental feedback
• Maintain effective communication through the use of meetings, memorandums
• Be available to help other departments in emergency situations
• Perform other assignments as directed by the Chef.
• Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
• Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

Qualifications and Requirements:

Minimum one year of Catering and full service cooking experience is required

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must possess basic computational ability.

Ability to read recipes and follow their instructions.

Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

Have the ability to work a flexible schedule including nights, weekends and/or holidays