Banquet Chef

Position Summary

The Banquet Cook supports the execution of all banquet and catered events through efficient prep, high‑volume cooking, and timely service. This role is focused on production cooking , event execution , and following established systems , not menu development. The ideal candidate is organized, dependable, and comfortable cooking for large guest counts while maintaining consistency, cleanliness, and speed.

Key Responsibilities

Banquet & Event Execution: Execute assigned prep and cooking duties for banquets, weddings, corporate events, and private functions. Follow Banquet Event Orders (BEOs), recipes, and production schedules accurately. Assist with plating and buffet execution during service. Maintain proper food temperatures during holding and service.

Support multiple events in a single shift as needed. Prep & Production: Perform large‑batch prep including proteins, sauces, starches, and vegetables. Set up stations for plated, buffet, or family‑style service. Assist with breakdown, cooling, labeling, and storage post‑event. Maintain clean, organized prep and storage areas.

Kitchen Support & Teamwork: Work efficiently alongside banquet chefs, sous chefs, and event staff. Communicate clearly during service and follow direction without hesitation. Step into different roles as needed during high‑volume service. Maintain a professional, calm demeanor during busy service periods. Sanitation & Safety: Follow all food safety, sanitation, and health department guidelines.

Maintain clean workstations throughout prep and service. Use proper labeling, dating, and rotation procedures. Safely handle equipment, knives, and hot food items.

Qualifications

& Experience: Required: Minimum 1–3 years professional kitchen experience. Experience with high‑volume prep or banquet cooking preferred. Ability to follow recipes and production standards accurately. Basic knife skills and understanding of cooking fundamentals. Ability to stand for long periods and lift up to 40–50 lbs.

Reliable attendance and punctuality for event schedules. Preferred: Prior banquet, catering, or hotel kitchen experience. Experience with buffet and plated service. Familiarity with large‑batch cooking and holding procedures. Work Environment & Schedule: Event‑driven schedule including nights, weekends, and holidays. Fast‑paced, production‑focused kitchen.

Peak workload during wedding and event seasons. Performance Expectations: Prep completed accurately and on time. Consistent execution of assigned menu items. Clean, organized work habits. Ability to execute under pressure without sacrificing quality. Strong teamwork and communication during events. Why This Role Matters: Banquet cooks are essential to successful events.

Strong execution at this level ensures: On‑time service. Consistent food quality. Smooth event flow. Reduced stress on the kitchen team during peak service.