Banquet Prep Cook

About the role

Department: FHR – Restaurant. Reports to: Banquet Chef. Position type: Part‑Time, Non‑Exempt; Onsite.

The Banquet Prep Cook performs a variety of culinary and preparation duties for large events such as banquets and weddings. Responsibilities include chopping vegetables, portioning meats, preparing sauces, and ensuring all ingredients are ready for the banquet. Food must be prepared efficiently, consistently, and to the required quality standards while adhering to state sanitation rules and regulations.

Responsibilities

• Deliver exceptional internal and external guest service at all times with a friendly, approachable demeanor.
• Anticipate and act upon opportunities to assist guests and team members; answer general property questions.
• Store food in designated containers and storage areas to prevent spoilage (FIFO).
• Weigh and measure ingredients to standard recipes.
• Assist cooks and kitchen staff with various tasks and provide needed items.
• Prepare, cut, slice, and/or grind meat, poultry, and seafood for cooking.
• Prepare all food items to quality standards in an accurate, timely, and efficient manner.
• Complete all assigned prep items as written on prep sheets and banquet event orders.
• Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, steam table temperature, and cleanliness.
• Maintain constant communication with Cook, Sous Chef, and Executive Chef.
• Work harmoniously with co‑workers and perform any duties assigned by management.

Requirements

• Clear and effective communication skills.
• Physical ability to reach, bend, stoop, and frequently lift up to 50 lb.
• Ability to stand for long periods.
• Exceptional hygiene and grooming habits; compliance with the FOF uniform policy.
• Reading and math skills for recipes and measurements.
• Patience and the ability to stay positive under pressure.
• Successful completion of a background check.

Qualifications

• At least six (6) months experience in high‑quality volume production.
• Minimum age of 18 years.
• Current ServSafe food handler’s permit, or the ability to obtain one.