Banquet Cook II - Limelight Denver

Banquet Cook II - Limelight Denver

The Banquet Cook II participates in the preparation, production, and service of menu items according to the direction of the Banquet Chef. The Banquet Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Banquet Chef.

The pay range for this position is $22.00 to $24.00 per hour; actual pay will be dependent on budget and experience.

Applications for this position will be accepted until September 20, 2026.

Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping

Prepare & serve food items according to standardized recipes and chef specifications

Follow daily preparation list to ensure items are ready for service

Assist with storage of food deliveries

Report any problems with food product, kitchen equipment or work area to the Banquet Chef

Work a food station during service, including direct guest interaction if working in a guest facing restaurant

Ensure Manager is aware of guest comments and concerns

Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender

Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations

Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours

Work closely with kitchen team members to ensure smooth operation and effective communication during food service

Other duties as assigned

Culinary School graduate preferred

1-2 year(s) of experience in a commercial kitchen preferred

ServSafe or similar food safety course certification is preferred

Proficient written and verbal communication English skills, Spanish a plus

Proficient experience in guest facing roles

Knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more

Knowledge of food handling, safety and other restaurant guidelines

Knowledge of simple sauce and dressing

Strong analytical and problem-solving skills

Excellent time management skills

Ability to manage difficult or emotional situations whether they be customer or employee related

Ability to work under stressful circumstances

Ability to quickly adapt to changes in processes, customer flow, environments, and tasks

Ability to engage with customers in a positive and helpful manner

Ability to work in collaboration with others to achieve team goals

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Paid Time Off Programs

Employee Ski Pass

Other company perks