Cook I

Banquet Cook

Reports to: Sous Chef/Executive Chef

Department: Kitchen

At The Rose Hotel, a luxury full-service property, the Banquet Cook plays an essential role in creating memorable dining experiences through exceptional culinary execution. This position is responsible for preparing high-quality dishes with precision and consistency, ensuring each plate meets our elevated brand standards in presentation, flavor, and preparation. A professional demeanor, commitment to excellence, and respect for both colleagues and guests are critical to success in this role. The Banquet Cook upholds the highest standards of food safety, cleanliness, and hospitality while contributing to an efficient, well-organized kitchen environment.

Essential Duties and Responsibilities:

The following duties are essential to the role (other duties may be assigned):

• Receive and properly store all food deliveries and daily requisitions; follow food safety standards including FIFO rotation, labeling, and proper storage of items in coolers, freezers, and dry storage.
• Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards; promptly report any spoilage or discrepancies to the Culinary Supervisor or Sous Chef.
• Adhere to strict personal hygiene standards including handwashing, appropriate kitchen attire, and footwear to ensure safe food handling at all times.
• Accurately and efficiently prepare and plate menu items with attention to presentation, portion size, and consistency of flavor.
• Execute recipes with precision, consistently following standard preparation methods and measurements.
• Set up and break down the assigned station, ensuring all tools, Mise en place, and equipment are clean, organized, and ready for service.
• Support both the Banquet Department (primary) and Restaurant operations (secondary) as needed, adapting to the needs of various service styles and event types.
• Assist in other kitchen areas as directed, including prep, garde manger, or dish as business levels require.
• Notify supervisors immediately of any equipment issues, unsafe conditions, or maintenance needs.
• Maintain a positive, team-oriented attitude and communicate effectively with culinary and front-of-house staff.
• Physically and visually operate basic kitchen equipment and technology, including computers, printers, and phones as needed.
• Must be able to perform continuous grasping, lifting (up to 50 lbs.), reaching, bending, and twisting throughout the shift.
• Capable of standing and walking for up to 90% of the workday, with breaks provided in accordance with hotel policy.

Qualifications:

• Minimum of 2 years of experience in a culinary role in a professional, high-volume kitchen; luxury hotel or fine dining experience strongly preferred.
• Proven ability to prepare soups, stocks, sauces, and other foundational components of a diverse menu.
• Strong organizational skills with the ability to maintain a clean and efficient station under pressure.
• Ability to communicate clearly and respectfully with team members and supervisors.
• Eagerness to continue learning and mastering new cooking techniques and trends.
• Basic math skills required for measurement conversions and portion control.
• Ability to make informed decisions related to food preparation, storage, and service safety.
• Valid Food Handler and Sanitation Certification required by state regulations.
• BASSET (Beverage Alcohol Seller and Server Training) certification preferred.
• High school diploma or GED required; culinary training or hospitality coursework is a plus.
• Flexible availability to support rotating shifts, including nights, weekends, holidays, and occasional overtime in response to business needs.