Culinary III - PT Banquets

BASIC FUNCTION:  The Cook III assists in the production and fabrication of food products for Kitchen preparation, cafeteria, banquet, in room dining, dining room and fine dining room.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Three years of experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment.

• Ability to utilize cutting instruments.
• Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. ESSENTIAL FUNCTIONS:
  1. Communicating daily with the Chef on Duty for job assignments.
  2. Producing and fabricating food products daily for the cafeteria, banquet, in room dining, Dining Room and Fine Dining Room.
  3. Maintaining a high level of sanitation and safety in the Kitchen prep areas.
  4. Possessing knowledge of all Kitchen hardware and their particular function for use in breakdown and cleaning.
  5. Dating all fabricated food items before storage.
  6. Utilize all trimmings, excess and unused portions of fabricated food items.
  7. Assisting the Chef on Duty on banquet and/or conference dining dish out for food service.
  8. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources.
  9. Maintain the highest level of employee/guest relations.
  10. Maintain a good working relationship with all Departments

  MARIGINAL FUNCTIONS:

  1. Ability to work any assigned shift/work schedule.
  2. Any other task, written or verbal, assigned by Management.
  About Our Property

  Come build your future with Benchmark Hospitality International at The Villas of Grand Cypress

  The Villas of Grand Cypress offers guests world class amenities and a choice of magnificent accommodations, including spacious Club Suites and elegant Villas with up to four bedrooms.  All within walking distance of 45 holes of Jack Nicklaus Signature - designed golf, an Academy of Golf, unparalleled recreation and diverse and decadent dining.

   Why You Want to Work for Us!

  Benchmark Hospitality International has determined our core set of values as:  Integrity, Individual, Entrepreneurship, Partnership, Realism, Service and we believe in balanced system of Living, Learning and Leisure.  These values are considered and applied in all aspects of our performance and relationships with others and everything we do has our guests and employees in mind.

  What Our Employees Say About Us!

  “Working at The Villas of Grand Cypress is like working with an extended family.  Once you arrive on the peaceful and relaxing property, with the beautiful rolling greens and mature landscaping, it already feels like home”.  The property has a unique sense of relaxed sophistication and service.  Employees are encouraged and even challenged to make decisions to “Be The Difference” in everything they do!  Being creative and entrepreneurial to think differently about how we provide service to the guest is a day to day occurrence.

   Benefits offered to FT employees:

  • Paid Time Off after 90 days
  • Holiday Pay
  • Medical, Dental and Vision Insurance
  • Jury Duty Pay
  • Bereavement Pay
  • Short and Long Term Disability Insurance
  • Life Insurance
  • Employee Assistance Program
  • Free Parking
  • Free Meals at The Grand Cafe
  • Free Golf for employees
  • Employee & Employer Funded 401-k
  • Hotel Travel Discounts at our sister properties
  • Discounts with Partner vendors
  • Recognition Programs
  • An Equal Opportunity Employer (EOE) M/F/D/V

   

  Job Description Summary:

  The Line cook assists in the production and fabrication of food products for Kitchen preparation, cafeteria, banquet, Dining Room and Fine Dining Room.

  Job Description:

  QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

  Three years of experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language.

   

  ESSENTIAL FUNCTIONS:

  Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the cafeteria, banquet, in room dining, Dining Room and Fine Dining Room. Maintaining a high level of sanitation and safety in the Kitchen prep areas. Possessing knowledge of all Kitchen hardware and their particular function for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilize all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty on banquet and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments

  MARIGINAL FUNCTIONS:

  Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management.