Banquet Cook

Key Responsibilities of the Banquet Cook:

• Prepares sufficient quantities of food product in accordance to production plan or forecast needs.  


• Wraps, dates, and rotates food items.


• Utilizes whole food products eliminating any waste.


• Maintains overall cleanliness and sanitation standards in assigned areas.


• Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner.


• Requisitions inventory and receive supplies as necessary for daily production. 


• Ensures proper storage of food items.


• Incorporates safe work practices in job performance.


• Performs other duties as required.

• 1-2 years prior cook, food production, certified culinary training is a plus.

Other Qualifications:

• Regular and reliable attendance.


• Regularly works in extreme heat (non-weather) and under pressure with organization and timing. 


• Strong communication skills.


• Must have flexibility to work weekends and holidays.