Banquet Cook

Job Title Banquet Cook (Part-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 Part-time position Schedule is driven by event calendar; hours will vary week-to-week based on business levels Primarily PM shifts, including 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