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Banquet Cook
Job
Sandestin Golf and Beach Resort
Miramar Beach, FL (In Person)
Full-Time
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Job Description
Position SummarySandestin Golf & Beach Resort is seeking a skilled and dependable Banquet Cook to join our Culinary team. The Banquet Cook is responsible for preparing high-quality food for large-scale banquet events, conferences, weddings, meetings, and resort functions while maintaining exceptional presentation, consistency, and food safety standards. This role thrives in a fast-paced, high-volume environment and requires strong teamwork, organization, and attention to detail.
The ideal candidate is passionate about hospitality, capable of handling multiple priorities, and committed to delivering exceptional guest experiences through outstanding culinary execution.
Essential Duties and ResponsibilitiesPrepare and cook food for banquet events, weddings, conferences, meetings, and special functions according to established recipes and presentation standardsExecute high-volume food production while maintaining consistency, quality, and timingAssist with buffet preparation, plated meal service, action stations, and special event culinary needsFollow banquet event orders (BEOs) to ensure accuracy in food preparation and service executionWork closely with Banquet Chefs, Sous Chefs, and Culinary leadership to coordinate production schedulesPrepare sauces, proteins, vegetables, starches, desserts, and other menu components as assignedMaintain proper food handling, sanitation, and storage procedures in compliance with health department standardsMonitor food temperatures and ensure HACCP standards are consistently followedAssist with inventory management, stock rotation, labeling, and minimizing food wasteMaintain cleanliness and organization of kitchen stations, prep areas, walk-ins, and storage areasEnsure proper use and care of kitchen equipment including ovens, grills, fryers, slicers, steamers, and mixersSupport setup and breakdown of banquet kitchen operations before and after eventsCommunicate effectively with kitchen staff and banquet service teams to ensure smooth event executionMaintain a professional appearance and positive attitude in a guest-focused environmentAssist in training new culinary team members as neededPerform other duties as assigned by culinary leadershipQualificationsMinimum 2 years of banquet, hotel, resort, or high-volume restaurant cooking experience preferredExperience in high-volume banquet production strongly preferredResort, conference center, or large-scale catering experience preferredStrong knowledge of food preparation techniques, sanitation, and kitchen safetyAbility to work efficiently under pressure in a fast-paced environmentExcellent time management and organizational skillsAbility to follow recipes, prep lists, and production sheets accuratelyFlexible schedule required including nights, weekends, holidays, and extended hours during peak business periodsCulinary school education preferred but not requiredServSafe certification preferredPhysical RequirementsMust be able to stand and walk for extended periods of time, up to 810 hours per shiftMust be able to lift, push, pull, and carry up to 50 pounds regularly and occasionally more with assistanceMust be able to bend, stoop, kneel, crouch, climb, and reach overhead frequentlyMust be able to work in hot, cold, and humid kitchen environments for extended periodsMust be able to safely operate kitchen equipment including knives, slicers, ovens, grills, fryers, and mixersMust have manual dexterity for chopping, plating, and handling food preparation toolsMust be able to tolerate exposure to cleaning chemicals, heat, steam, and slippery surfacesMust be able to work quickly and safely in a busy, high-volume kitchen environmentMust be able to work early mornings, late nights, weekends, holidays, and long shifts as business demands requireEOE M/D/F/V
The ideal candidate is passionate about hospitality, capable of handling multiple priorities, and committed to delivering exceptional guest experiences through outstanding culinary execution.
Essential Duties and ResponsibilitiesPrepare and cook food for banquet events, weddings, conferences, meetings, and special functions according to established recipes and presentation standardsExecute high-volume food production while maintaining consistency, quality, and timingAssist with buffet preparation, plated meal service, action stations, and special event culinary needsFollow banquet event orders (BEOs) to ensure accuracy in food preparation and service executionWork closely with Banquet Chefs, Sous Chefs, and Culinary leadership to coordinate production schedulesPrepare sauces, proteins, vegetables, starches, desserts, and other menu components as assignedMaintain proper food handling, sanitation, and storage procedures in compliance with health department standardsMonitor food temperatures and ensure HACCP standards are consistently followedAssist with inventory management, stock rotation, labeling, and minimizing food wasteMaintain cleanliness and organization of kitchen stations, prep areas, walk-ins, and storage areasEnsure proper use and care of kitchen equipment including ovens, grills, fryers, slicers, steamers, and mixersSupport setup and breakdown of banquet kitchen operations before and after eventsCommunicate effectively with kitchen staff and banquet service teams to ensure smooth event executionMaintain a professional appearance and positive attitude in a guest-focused environmentAssist in training new culinary team members as neededPerform other duties as assigned by culinary leadershipQualificationsMinimum 2 years of banquet, hotel, resort, or high-volume restaurant cooking experience preferredExperience in high-volume banquet production strongly preferredResort, conference center, or large-scale catering experience preferredStrong knowledge of food preparation techniques, sanitation, and kitchen safetyAbility to work efficiently under pressure in a fast-paced environmentExcellent time management and organizational skillsAbility to follow recipes, prep lists, and production sheets accuratelyFlexible schedule required including nights, weekends, holidays, and extended hours during peak business periodsCulinary school education preferred but not requiredServSafe certification preferredPhysical RequirementsMust be able to stand and walk for extended periods of time, up to 810 hours per shiftMust be able to lift, push, pull, and carry up to 50 pounds regularly and occasionally more with assistanceMust be able to bend, stoop, kneel, crouch, climb, and reach overhead frequentlyMust be able to work in hot, cold, and humid kitchen environments for extended periodsMust be able to safely operate kitchen equipment including knives, slicers, ovens, grills, fryers, and mixersMust have manual dexterity for chopping, plating, and handling food preparation toolsMust be able to tolerate exposure to cleaning chemicals, heat, steam, and slippery surfacesMust be able to work quickly and safely in a busy, high-volume kitchen environmentMust be able to work early mornings, late nights, weekends, holidays, and long shifts as business demands requireEOE M/D/F/V