Cook 2

Job Title

Banquet Cook (Full-Time, Event Schedule)

Reports To

Executive Chef / Sous Chef / Banquet Chef

Job Purpose

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.

Schedule Expectations

• Full-time position with benefits (401k with employee match, full health and dental, and vision insurance)

• Schedule is driven by event calendar; hours will vary week-to-week based on business levels

• Includes weekends and holidays

Key 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

• Assist 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

• Support team members across stations during event execution

• 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

Inventory Awareness

• 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