The Prep Cook is responsible for preparing food for cooking or serving. Using banquet orders, the Prep Cook prepares food, arranges it on serving dishes and distributes the food to Banquet Servers. In addition, the Prep Cook cleans and maintains work areas and equipment.
The Kitchen Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order.
The Kitchen Cook must maintain excellent attendance and be available to work events as scheduled per business need.
The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. Supervisors prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of kitchen staff and overseeing their daily performance. Employee must maintain excellent attendance and be available to work events as scheduled per business need.