Banquet Cook II (Seasonal)
Core
Preparing and cooking high-quality food for hotel banquet events including conferences, weddings, and corporate functions.
Role type
Mid-level banquet cook (IC)
Builds
Large-volume food production for hotel events
Domain
Hospitality / Culinary
Required skills
Knife skills, grill and sauté techniques, mother sauces knowledge, kitchen equipment operation, food safety and sanitation compliance, buffet and banquet-style service preparation
Preferred skills
ServSafe Certification
Technologies
None stated
Responsibilities
Prepare and cook hot and cold menu items according to BEOs and recipes, operate and maintain assigned kitchen stations, maintain mise en place and cleanliness, assist in plating and food service, support junior team members with training, respond to last-minute changes with flexibility
Seniority
Mid-level, hands-on IC
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