The Banquet Cook is responsible for preparing, cooking, plating, and presenting high-quality food for banquets, meetings, catered events, and other hotel functions. This role involves following standard recipes, Banquet Event Orders (BEOs), and food safety standards while working efficiently in a high-volume kitchen environment. The cook will coordinate with culinary and banquet teams to ensure timely service, maintain food quality and presentation, and support various kitchen operations.

Responsibilities

Prepare ingredients by chopping, slicing, portioning, mixing, and measuring according to recipes and BEOs.
Prepare food in appropriate quantities for large events while maintaining quality and consistency.
Properly label, date, store, and rotate food products.
Assist with preparation, setup, breakdown, and cleaning of banquet kitchen areas.
Cook breakfast, lunch, dinner, and banquet menu items according to established recipes and standards.
Safely operate commercial kitchen equipment, including ovens, grills, fryers, ranges, steamers, and other culinary equipment.
Monitor food temperatures, cooking times, portion sizes, and presentation.
Coordinate with the Banquet Chef, Sous Chef, servers, and other culinary team members to ensure timely service.
Adjust production based on event timing, guest counts, and last-minute changes.
Prepare and plate food efficiently for large groups while maintaining consistent presentation.
Set up and replenish buffet stations according to BEOs and presentation standards.
Prepare and work action stations, including carving and specialty food stations, as assigned.
Ensure food is properly garnished, portioned, labeled, and presented.
Maintain appropriate hot and cold food holding temperatures throughout service.
Follow all food safety, sanitation, HACCP, and hotel standards.
Maintain proper personal hygiene and use required protective equipment.
Prevent cross-contamination and properly handle allergens and food products.
Clean and sanitize workstations, equipment, utensils, and kitchen areas throughout the shift.
Report food safety concerns, equipment issues, or unsafe conditions immediately.
Work cooperatively with culinary, banquet, stewarding, and food & beverage teams.
Communicate effectively regarding event needs, food production, timing, and special requests.
Maintain a professional, positive, and service-focused attitude.
Assist other culinary areas as needed to support successful hotel operations.

Requirements

Experience: 1–2 years of professional cooking experience preferred, particularly in a high-volume hotel, resort, restaurant, or catering environment.
Knowledge: Strong understanding of food preparation, mass food production, food safety, sanitation, and proper knife skills.
Skills: Ability to follow recipes, BEOs, production schedules, and verbal/written instructions accurately.
Physical Stamina: Ability to stand and walk for extended periods, work in a fast-paced environment, and safely lift, carry, push, and pull items as required.
Flexibility: Must be available to work early mornings, evenings, weekends, holidays, and varying schedules based on banquet and event requirements.
Ability to work effectively under pressure while maintaining quality and attention to detail.

Benefits

401(k)
Disability insurance
Employee assistance program
Health insurance
Life insurance
Paid time off
Room Discounts
Employee Food and Beverage Discounts