Cook 2

About the role

The Banquet Cook is responsible for executing all food production for banquet and event service, with a primary focus on PM operations. This role is critical to delivering consistent, high-quality food for large-scale events, including plated dinners, buffets, and specialty functions. As a full-time member of the culinary team, this position is expected to perform in a high-volume, team-oriented environment while supporting event execution from prep through service. The Banquet Cook works closely with the kitchen and front-of-house teams to ensure organization, timing, and adherence to all culinary standards.

Responsibilities

• Banquet Production & Execution
• Execute all assigned banquet prep and service tasks for events
• Prepare proteins, starches, vegetables, sauces, and composed dishes according to event menus and specifications
• Aid in large-scale plated service with precision and consistency
• Support buffet setup, replenishment, and breakdown as needed
• Ensure all food is presented and served at proper temperature and quality standards
• Prep & Organization
• Complete all assigned prep work for upcoming events, including bulk production
• Follow prep lists, BEOs (Banquet Event Orders), and chef direction accurately
• Maintain proper labeling, dating, and rotation of all products
• Keep workstations clean, organized, and efficient throughout shifts
• Team Coordination
• Work closely with banquet team, sous chefs, and front-of-house staff to execute events smoothly
• Communicate clearly during high-volume service and plating lines
• Assist with setup and breakdown of banquet kitchen operations
• Food Safety & Standards
• Follow all food safety, sanitation, and allergen protocols
• Maintain proper handling and storage of raw and cooked products
• Uphold cleanliness and organization standards in all kitchen areas
• Monitor product levels for events and communicate shortages in advance
• Assist with receiving, storing, and organizing deliveries
• Minimize waste through proper portioning and product utilization

Qualifications

• Minimum 1+ year experience in a professional kitchen (banquet or high-volume preferred)
• Ability to work efficiently in a fast-paced, high-volume environment
• Strong understanding of food safety and sanitation practices
• Ability to follow direction and execute consistently
• Availability for PM shifts, weekends, and holidays
• Preferred Experience in banquet, catering, or private club environment
• Culinary training or equivalent hands-on experience
• Experience with large-scale plating and buffet execution
• Familiarity with BEOs and event-based production

Skills & Performance Standards

• Consistent execution of banquet prep and service with attention to detail
• Strong time management and ability to meet event deadlines
• Clear, direct communication with kitchen and service teams
• Ability to remain organized and composed under pressure
• Team-first mindset with willingness to support all areas of the kitchen

Physical Requirements

• Ability to stand for extended periods (8+ hours)
• Ability to lift up to 50 lbs
• Comfortable working in high heat and fast-paced environments
• Safe handling of knives, hot surfaces, and kitchen equipment