Banquet Cook

Job Summary: The Banquet Cook will play a key role in preparing high-quality meals for large events, ensuring food consistency, taste, and presentation meet the highest standards. The ideal candidate will have a passion for cooking, attention to detail, and the ability to work efficiently in a high-pressure environment while maintaining excellent food quality.

Reports to: Nick Dostal (Executive Chef & Culinary Director), Executive Sous Chef & Banquet Chef on duty
Role Status: Seasonal Full-Time (Benefits Eligible) 

Key Responsibilities

• Food Preparation: Prepare and cook food for banquet events in accordance with established recipes and standards, ensuring timely and efficient production.
• Quality Control: Ensure the quality, taste, and presentation of all dishes meet company standards. Monitor the consistency and presentation of food to ensure it is visually appealing and flavorful.
• Menu Adherence: Follow banquet menus and recipes precisely, making adjustments, when necessary, while ensuring portion control and food safety standards are maintained.
• Collaboration: Work closely with the Banquet Chef and other kitchen staff to plan and coordinate the preparation of large-scale events. Communicate effectively with team members to ensure smooth kitchen operations.
• Food Safety: Adhere to all food safety and sanitation guidelines, including proper storage, handling, and temperature control of food items.
• Consistency: Maintain consistency in taste, texture, and presentation for each banquet event. Ensure that food is consistently prepared to meet or exceed guest expectations.
• Kitchen Maintenance: Maintain a clean, organized, and safe kitchen environment, including cleaning equipment, utensils, and workstations after use.
• Special Requests: Accommodate special dietary requests or menu modifications as needed, ensuring that all guests' needs are met.
• Inventory: Assist with loading in items and unpacking as needed, including cleaning and organizing the coolers to ensure FIFO.
• All other duties as assigned by the chef on duty. 

Qualifications:

• At least 1 year of experience as a banquet cook in a high-volume setting or similar role
• High School diploma: must be able to read/write in English, have Basic math skills, and understand units of measurement.
• Must have a valid Food Handler’s Certificate and always maintain it.
• Must be able to report to work on time Monday-Friday and have the flexibility to work weekends and/or overtime.
• Knowledge of food preparation techniques, cooking methods, and kitchen safety standards.
• Ability to work in a fast-paced, high-pressure environment while maintaining a focus on quality.
• Strong communication and teamwork skills.
• A passion for cooking and an eye for detail.
• Ability to follow recipes, portion controls, and adjust for large-scale food production.
• Flexibility to work evenings, weekends, and holidays as required for special events.

Physical Demands

• Must be able to stand and walk for the duration of the shift; up to 12 hours.
• Must be able to use hands to handle objects, tools, kitchen appliances & pots, and pans.
• Must be able to reach with hands and arms, balance, stoop or crouch, taste, and smell.
• Must be able to lift, carry, push, or pull up to 40lbs
• Must be able to hear, see and taste to ensure up to standard food quality.
• Must be able to comply with personal grooming and uniform guidelines.

We participate in E-Verify / Participamos en E-Verify

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