For over 125 years, visitors from near and far have chosen the Perry Hotel as their preferred venue for some of their most memorable life events. From retirement parties in the Noggin Room Pub, to baby showers in the Reycraft Room, to summer weddings overlooking Lake Michigan on the Veranda, the Perry Hotel offers spaces and menus to fit every event, and our Banquet Culinary Team ensures that the food served is second-to-none.

Duties and Responsibilities:

• Assist in production and preparation tasks for the banquet kitchen.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist in reviewing banquet event orders (BEOs) daily and make note of any changes.
• Take part in daily briefings about upcoming and current functions.
• Execute banquet production and plating with the Banquet Chef and Banquet Captain.
• Assist the Banquet Chef in banquet menu planning, development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
• Maintain food preparation handling and proper storage standards and ensures compliance with all applicable laws and regulations.

Skills:

• Very good knowledge of food safety, sanitation, and food preparation techniques.
• Able to work flexible hours and days.
• Knowledge of current and updated culinary trends preferred.
• Effective communication skills, both verbal and written
• Able to help in cooking and food preparation, as and when required, and perform other duties as assigned by management.
• Must possess, or be able to obtain, a current Serv Safe Food Safety certificate

Education:

Culinary Arts degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related hospitality major strongly preferred, but not required.

Experience:

Experience in a high-volume banquet kitchen preferred, and a minimum of two years' experience as a line cook required.

Job Details:

Job Type: Hourly