The Banquet Cook’s responsibility is to prepare and cook food for our banquet guests using proper temperatures and high standards for food handling. • Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests. • Will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces. • Must be able to prepare items as needed to include, but not limited to broiling sautéing, deep-frying, pan-frying, boiling, steaming, baking, and grilling. • Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. • Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. • Will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings • All other duties as assigned. • Employee must have working kitchen knowledge. • Must understand culinary terms and have strong mechanical skills. • The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slicers'. • Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines. • Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, sous, stocks, and sauces. • Prepare items as needed to include, but not limited to broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling. • Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately. • Employee will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. • Employee must be able to work under pressure in a fast paced environment, and complete tasks with a “sense of urgency.” • Must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. • A minimum of two-years food service experience required. • A minimum of three years cooking experience a plus. Must be able to read, write, add, subtract, multiply, and divide. • A culinary school diploma preferred. • Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists. • Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation. • Must be able to physically lift and move items up to 40 lbs. • Must be able to stand/walk/ sit for extended periods. • May be exposed to working in a noisy, smoke/secondary smoke environment. • Must be at least 18. Must be able to obtain and maintain appropriate licensing. • Must be able to pass a background investigation. • Subject to pre-employment drug screening. • High School Dipoma or Equivalent. ADDITIONAL REQUIREMENTS • Ability to push and pull up to 50 pounds • Ability to lift and carry objects up to 30 pounds • Ability to bend, stoop, twist, reach, and kneel repetitively • Ascend and descend stairs and maintain equilibrium for an extended period • Must be able to work from a standing position and/or walking motion for extended period • Ability to work in a smoking and pet-friendly environment