Banquet Prep Cook

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.

Job Title Banquet Prep Cook Location Property-based Department F&B General Property, if applicable The Virginian FLSA Non-Exempt Direct Supervisor Executive Chef/ Sous Chef Job Overview The Banquet Prep Cook is responsible for preparing and executing menu items across all kitchen outlets, including dining services, banquets, and cafeteria operations.

This role ensures food is prepared to established standards of quality, consistency, and presentation while maintaining a clean, safe, and organized work environment. This position operates in a fast-paced kitchen environment with constant standing and frequent physical activity including cooking, lifting, and handling hot equipment.

The role is primarily indoors within kitchen areas, with exposure to heat, noise, and kitchen machinery. Success in this role requires strong culinary fundamentals, attention to detail, and the ability to work both independently and collaboratively.

Job Responsibilities

Food Preparation & Cooking Execution Prepare menu items according to standardized recipes and chef instructions, including proteins, sauces, vegetables, starches, and accompaniments. Assist with large-batch cooking, mise en place, and advance preparation to ensure efficient banquet service. Support event execution as needed during food service, including replenishment and plating assistance.

Assist with daily prep and maintain a clean, organized, and well-stocked station. Ensure consistency in taste, portioning, and presentation of all menu items. Assist with daily production and station setup for service periods. Food Quality, Storage & Inventory Control Follow proper food handling, storage, sanitation, and rotation procedures, including FIFO standards.

Inspect refrigeration and dry storage areas to ensure proper organization and compliance. Assist with receiving and storing deliveries, monitoring inventory, and reporting shortages. Support ordering processes and maintain organized storage systems. Follow portion control guidelines and minimize waste through careful preparation and execution.

Sanitation, Safety & Equipment Management Maintain cleanliness and sanitation of workstations, equipment, and kitchen areas. Adhere to all food safety, health, and sanitation regulations. Report equipment irregularities, maintenance needs, and safety hazards promptly. Coordinate with stewarding to ensure availability of clean plates, utensils, and equipment.

Maintain awareness of allergen and dietary requirements, ensuring proper communication and handling. Operate and maintain kitchen equipment safely and efficiently. Operational Support & Communication Work collaboratively with the Sous Chef, Executive Chef, and front-of-house team to ensure smooth service and kitchen operations during meal periods.

Communicate effectively with supervisors regarding production needs and operational issues. Maintain professionalism and composure in high-pressure environments. Assist with training initiatives and support overall kitchen efficiency. Demonstrate working knowledge of multiple kitchen stations. Assist with dishwashing, cleaning of banquet kitchen areas, storage rooms, and equipment as needed.

Job Requirements Education: High school diploma or equivalent required; culinary school or related experience preferred. Experience: Minimum 2 years of hospitality or restaurant food service experience required. Demonstrated experience in kitchen operations, food preparation, and multi-outlet cooking preferred. Skills and Abilities: A dedicated and reliable team player with a passion for cooking and hospitality.

Previous culinary or food preparation experience preferred; banquet or high-volume kitchen experience a plus. Detail-oriented and organized, with a strong sense of kitchen cleanliness and safety. Comfortable in a fast-paced, high-volume and deadline-driven kitchen environment. Experienced in basic cooking techniques, knife handling, and food prep; culinary school or prior kitchen experience preferred.

Culinary experience preparing breakfast dishes required. Open to feedback and eager to learn new skills and station responsibilities. Physically able to stand, bend, lift up to 50lbs, and work in hot or confined environments. Flexible with scheduling, including weekends, holidays, and ability to work shifts beginning at 5:30am.

Certifications: Food safety certification preferred (or required per local regulations). Travel required: No regular travel required. Physical requirements: Constant standing on hard kitchen floors near hot cooking equipment Frequent walking, reaching, pushing/pulling, and use of fine and gross motor skills Occasional bending and crouching Ability to lift and carry up to 10 lbs.

constantly, up to 25 lbs. frequently, and up to 50 lbs. occasionally Ability to work in a physically demanding kitchen environment Benefits and Perks: Eligible team members may enjoy: Medical, Dental, and Vision Insurance Company-Paid Life Insurance 401(k) Retirement Plan Paid Time Off Hotel Discounts Employee Assistance Program (EAP) Opportunities for growth and advancement Benefits eligibility may vary based on position, hours worked, and length of employment.

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary. We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications.

These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.