Position Summary:
The banquet cook is responsible for preparing, cooking, and presenting food for large-scale events while maintaining quality, consistency, and efficiency. They will work closely with the banquet chef, sous chef, and events team to execute menus according to client specifications.
Core Responsibilities:
- Prepare and cook menu items for banquets, buffets, and plated events.
- Execute large-volume production while maintaining consistency and quality.
- Follow standardized recipes and portion controls.
- Assist with food prep (cutting, marinating, sauces, etc.) ahead of events.
- Set up and stock banquet kitchen stations prior to service.
- Plate dishes quickly and accurately during service.
- Maintain cleanliness and organization of kitchen and workstations.
- Follow food safety, sanitation, and health regulations.
- Coordinate timing with front-of-house and event staff.
- Help with breakdown and storage after events.
Education & Experience:
- High school diploma or equivalent.
- Culinary school training (preferred but not required).
- 3-5 years of experience in high-volume or banquet cooking strongly preferred.
Skills & Abilities.
- Ability to cook for large groups efficiently.
- Strong understanding of cooking techniques and food prep.
- Time management and ability to work under pressure.
- Teamwork and communication skills.
- Attention to detail for presentation and consistency.
- Ability to follow recipes exactly.
Physical Requirements:
- Stand for long periods (6–10+ hours).
- Lift 25–50 lbs regularly.
- Work in hot, fast-paced environments.
- Flexible schedule (nights, weekends, early mornings required).
Certifications:
- Food Handler’s Card or Food Safety Certification (required).
- ServSafe certification (preferred).
Starting hourly rate: $19.58 - $22.00 DOE