Kitchen

Childers Banquet & Catering Center

Peoria, IL

Expired: December 02, 2022 Applications are no longer accepted.

Full-Time

Job Summary

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Banquet Event Order

Activities & Responsibilities

Primary

Promote, work, and act in a manner consistent with the mission of Childers Banquet and Catering Center
Refer to Banquet Event Orders at the start of each shift for assigned duties.
Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods, such as meats, vegetables, or desserts, according to event orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
Weigh or measure ingredients.
Mix ingredients for green salads, fruit displays, vegetable displays, and pasta salads.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Uses the Standard Recipe Card for preparing all catering menu items. does not rely on the memory of oneself or others.
Complete opening and closing checklists and assists others in opening and closing the kitchen.
Attend all scheduled employee
Assist fellow employees to meet guests' needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Load dishes, glasses, and tableware into dishwashing machines.
Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
Tend salad bars and buffet meals.

Tools & Technology

Commercial use:
- blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
- broilers, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, steamers, and/or toasters
- cutlery
- dishwashers
- dough machines
- food warmers
- measuring cups
- mixers
- scales
- woks