Cook Banquet III

This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Cook III will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

Responsibilities

Leads by example and masters both the hot and cold food item production. Assists and occasionally leads the plate up process and ensures quality. Must be able to read recipes and follow measurement instructions accurately. Must be able to effectively communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Apply basic knife skills required for preparation of hot and cold foods.

Experience

Qualifications

• Minimum of 1 year of cooking experience required
• Minimum of 2 years of food production (hotel industry) or culinary experience preferred
• Experience in banquet or high‑volume production environments preferred
  
  

Education

• High School diploma or equivalent required
• Culinary degree or formal culinary training preferred
  
  

Language Skills

• Multilingual abilities preferred
• Fluency in English (read, write, speak) required
• Must be able to read, write, and follow instructions, recipes, memos, and short correspondences
  
  

Schedule Requirements

• Weekly schedules vary based on business needs
• Must be available to work weekends, evenings, early mornings, and holidays