Cook Banquet

About the role

The Cook prepares recipes and food items in accordance with the Executive Chef’s requirements, including sautéing, broiling, frying, baking, and grilling. The role involves operating kitchen equipment such as grills, fryers, broilers, ovens, and French tops, as well as performing preliminary food preparation and maintaining ingredient supply levels.

Responsibilities

• Prepare and cook food items according to kitchen needs and standard recipes.
• Operate kitchen equipment (grill, fryer, broiler, oven, French top) safely and efficiently.
• Perform preliminary food preparation in a timely manner.
• Maintain accurate ingredient supply levels and restock assigned stations.
• Ensure work areas are sanitary, organized, and free of debris.
• Follow proper safety, health, and storage protocols for tools, equipment, and perishables.
• Communicate effectively with kitchen and service team members.
• Assist with additional duties as assigned.
• Work in a loud, fast-paced environment with multiple tasks under time constraints.
• Handle direct public contact, particularly for front-line buffet cooks.
• Perform physical tasks including standing, walking, bending, pushing, pulling, lifting, and reaching for extended periods.
• Manage heavy business volume, including pushing carts up to 70 lbs, lifting pots up to 100 lbs, and working in extreme hot and cold conditions.

Requirements

• Ability to work under frequent time pressures in an interruptive environment.
• Prior experience in banquet service or the hospitality industry preferred.
• High school diploma or GED equivalent preferred.

Pay

Hourly rate: $18.25 per hour.