Banquet Prep Cook

Job Description

Job Description

Job Summary

The Banquet Chef is responsible for leading and coordinating all culinary operations related to banquets and special event services. This position oversees food preparation, production, and event execution while ensuring exceptional quality, presentation, consistency, and cost control. The Banquet Chef provides leadership and direction to kitchen staff, including production and utility team members, while fostering a collaborative and efficient work environment. This role also maintains organization, clear communication, and proper storage procedures to support seamless operations before, during, and after every event, delivering an outstanding experience for members and guests.

Job Duties & Responsibilities

• Prepare soups, sauces, and banquet menu items according to standardized recipes, ensuring proper cooking methods, presentation, garnishing, and portion control standards are consistently met
• Maintain high standards for food quality, consistency, flavor, texture, appearance, and cost management
• Recommend maintenance, repairs, and improvements to kitchen facilities, equipment, and work areas
• Work at any culinary station as assigned by the Chef de Cuisine or Culinary Director to support operational needs
• Collaborate and communicate with dining service staff during daily line-ups and pre-service meetings as needed
• Assist in maintaining the security and accountability of kitchen equipment, food inventories, and supplies
• Support food procurement activities, including receiving, inspecting, storing, issuing, and properly rotating food and supply products in accordance with food safety standards
• Coordinate and oversee buffet preparation, setup, presentation, and replenishment
• Verify station mise en place prior to service and inspect food presentation to ensure established quality standards are maintained
• Report all member and guest feedback to the Chef de Cuisine or Culinary Director and assist in resolving concerns in a timely and professional manner
• Contribute ideas and recommendations for operational improvements, efficiencies, and future culinary initiatives
• Demonstrate accountability by following through on assignments and ensuring tasks are completed accurately and on time
• Maintain a high level of professionalism, punctuality, and effective time management in all aspects of the role
• Ensure all services to members are conducted in a highly professional and efficient manner
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
• Assist with the administration and execution of the employee meal program
• Adhere to all club policies, food safety regulations, sanitation standards, and workplace safety procedures
• Perform other duties and responsibilities as assigned by leadership

Minimum Qualifications & Experience

• High school diploma or equivalent required
• Culinary degree or formal culinary training preferred
• Any combination of education, training, and experience that provides the required knowledge, skills, and abilities will be considered
• Current Food Handler or ServSafe certification required

Critical Skills

• Ability to interact professionally and positively with supervisors, management, coworkers, members, guests, vendors, and the public
• Ability to work collaboratively in a team-oriented environment
• Ability to manage multiple priorities while maintaining accuracy and quality
• Ability to receive feedback, follow directions, and maintain professional conduct at all times
• Ability to work effectively under pressure during peak business periods
• Ability to read, analyze, and interpret technical procedures, operational manuals, safety regulations, and business communications
• Ability to communicate effectively and respond appropriately to questions from managers, members, vendors, and employees
• Basic proficiency in Microsoft Word and Excel
• Working knowledge of kitchen-related technology and software systems preferred
• Ability to calculate measurements, proportions, percentages, quantities, and recipe conversions
• Ability to apply basic mathematical concepts to food production and inventory management
• Ability to solve practical problems and make sound decisions in a fast-paced environment
• Ability to interpret written, verbal, diagrammatic, and scheduled instructions

Schedule Requirements

• Due to the cyclical nature of the hospitality industry, employees may be required to work varied schedules, weekends, holidays, and overtime to reflect the business needs of the Club
• Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary

Training

• This role includes hands-on shadowing and mentorship with the Director of Culinary to ensure success and skill development

Travel Required 

• None

Physical Demands

• Regularly required to stand, walk, bend, twist, stoop, reach, push, pull, and use hands and arms throughout the shift
• Regularly required to talk and hear
• Must be able to lift, carry, push, and/or move up to 60 pounds
• Must be able to stand and walk for extended periods
• Specific vision abilities include close vision, distance vision, and depth perception
• Some duties may be performed outdoors