Banquet Cook III
Core
Entry-level culinary role supporting large-volume food preparation and basic cooking for hotel banquet events.
Role type
entry-level banquet cook
Builds
buffet lines and plated meals for hotel events
Domain
hospitality + culinary
Required skills
basic knife skills, pantry cold food station operations, limited hot station techniques, kitchen equipment operation, food safety and sanitation knowledge, large-volume cooking techniques
Preferred skills
ServSafe Certification, high school diploma or equivalent
Technologies
fryer, pizza oven, griddle, sauté and grill equipment
Responsibilities
wash, chop, measure, and portion ingredients for banquet functions, set up and maintain prep and service stations, plate food and assist with buffet line setup, maintain cleanliness and sanitation of kitchen work areas, label, store, and rotate food items, perform breakdown and cleaning of stations and equipment after events
Seniority
entry-level IC