Hozpitality - Lead Banquet Line Cook

Description
Serenely located within the historic Kansas City Club building, this premier Kansas City destination seamlessly combines the old-world charm of a historic social club with modern luxury and elegance. Drawing on over 100 years of history as the premier social meeting place, The Hotel Kansas City provides a truly unique setting for memorable events, as well as inventive dining and nightlife.
In addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; a live music cellar cocktail bar; and a lobby lounge and bar that will bring locals and guests together for impromptu mingling. For the event minded guests, there will be 20,000 feet of meeting space that includes impressive historic ballrooms and a 3,000 square foot rooftop event patio. Job Overview
A Banquet Line Cook is responsible for preparing food items in accordance with recipes and established standards in the hotels continuing effort to deliver outstanding service. Essential Responsibilities Prepare food items according to designated recipes and quality standards. Maintain cleanliness. Comply with food sanitation standards and ensure proper safety and sanitation of all kitchen facilities and equipment. Uphold all standards of kitchen hygiene. Manage guest orders in a friendly, timely and efficient manner. Ensure knowledge of menu and all food products. Stock and maintain designated food stations. Visually inspect all food sent from the kitchen. Practice correct food handling and food storage procedures according to federal, state, local and company regulations. Prepare requisitions for supplies and food items. Other tasks as assigned by the Executive Chef and Director of Food and Beverage. Qualifications Good working knowledge of accepted standards of sanitation. 3 years of banquet culinary experience preferred. Flexible Full-time availabilityrequired. Interaction/Skill Set: Must be able to speak, read, and understand English to communicate with colleagues and supervisors. Enthusiastic, experienced and passionate about food. Foster and uphold a culture of respect, learning and positivity amongst all colleagues. Be an enthusiastic culinarian, eager to research, develop and learn.