What are the responsibilities and job description for the Experienced Banquet Cook, Level 3 position at Iacofano Group, LLC?
Description
The Cook 3 position is a senior-level culinary production role for team members who have demonstrated mastery of all Cook 1 and Cook 2 responsibilities. Cook 3s are experts in inflight catering tray and bulk production, corporate catering, and (where applicable) BNI full-service setups. While not a formal manager, the Cook 3 serves as a mentor and trainer to junior cooks, helping lead kitchen quality and consistency under the direction of the Sous Chef or Chef.
Position Requirements:
- Completion and certification of Cook 1 and Cook 2 training programs
- Minimum 2–3 years of professional kitchen or catering experience
- ServSafe Manager (required); Allergen certification (required)
- Strong plating and presentation skills for inflight, buffet, and boxed catering
Key Responsibilities:
- Execute all inflight catering tray types and bulk meals independently with zero errors
- Produce corporate and buffet-style catering items to spec
- Train and mentor Cook 1s and 2s on tray setup, garnishes, portioning, and labeling
- Assist in leading kitchen stations during large-scale production or peak service periods
- Step into any station to support shift readiness across breakfast, lunch, or dinner production
- Review prep lists, par sheets, and tray layout instructions with junior staff
- Assist with prep list creation and order prioritization during production planning
- Support protein fabrication and butchery tasks under supervision
- Provide backup to Sous Chef during peak hours, callouts, or event ramp-up
Performance Expectations:
- Holds high standards of quality, cleanliness, labeling, and food safety
- Supports tray and bulk item accuracy, garnish consistency, and packaging integrity
- Demonstrates initiative and ownership without needing direct supervision
- Builds strong relationships with logistics, Expo/QA, Guest Services, and rest of kitchen team
Requirements
- All inflight tray types: cheese, sandwich, fruit, NetJets, crudité, breakfast, bulk, soup
- Corporate catering line setups and BNI presentation expectations
- Cold and hot food safe handling and temperature ranges
- Garnish kits, labeling standards, and catering documentation (tail numbers, tray count, allergens)
- Basic protein fabrication skills and safe handling practices
Culinary Credentials: Culinary school graduate or professional cooking experience commensurate with 3–5 years in the industry (excluding fast-food restaurants).
Catering Exposure: Hands-on experience with large scale production, including prep and sanitation protocols.
People Skills: Demonstrated ability to maintain composure, communicate clearly under stress, and resolve conflicts amicably.
Physical Stamina: Comfortable standing for extended periods and lifting up to 45 lbs.
Accountable: Able to work independently with minimal supervision, stay organized, and anticipate needs before they arise.
Life Learner: Eager to learn, experiment, and refine techniques—embracing the unexpected with confidence and creativity.
We’re building more than just a kitchen team—we’re cultivating a community of culinary professionals who support each other, innovate together, and deliver exceptional experiences to every client. If you’re ready to bring your talent, professionalism, and inventive spirit to our banquet operations, we’d love to hear from you!