Banquet Cook

Banquet Cook

The Banquet Cook is responsible for executing high quality food production in a fast paced banquet and event environment where timing, precision, and teamwork are essential. This role directly supports the successful delivery of weddings, member events, golf tournaments, corporate functions, and club programming.

Primary responsibilities include but are not limited to:

• Execute banquet menu items according to standardized recipes, plating diagrams, and production timelines.
• Prepare and cook food in large volumes while maintaining quality, consistency, and portion control.
• Keep both the kitchen and service areas organized, clean, and compliant with all sanitation and safety regulations.
• Label, date, and rotate all products using FIFO standards to minimize waste.
• Support daily prep lists and contribute to cross utilization of ingredients across menus.
• Monitor food levels and ensure items remain fresh and appealing during meal periods.
• Communicate with supervisors regarding menu ideas, inventory needs, or equipment issues.
• Maintain a professional and positive attitude when interacting with all departments.
• Adhere to TCC policies and procedures.
• Perform other duties as assigned.

Qualifications:

• 2-3 years in a professional kitchen environment preferred.
• High school diploma or equivalent.
• Demonstrate the ability to prepare, cook and taste food items to ensure quality and consistency.
• Display proficient knife skills and understanding of basic culinary arts.
• Standard shift schedules are 6:00 A.M. – 2:00 P.M. or 2:00 P.M. – 10:00 P.M.
• Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events.
• Demonstrate understanding of how to operate common kitchen equipment, including but not limited to mixers, combi ovens, steamers, robot coups, and fryers.
• SERV Safe Certified, Certificate of Allergen Awareness Training, and First Aid preferred.

Uniform requirements:

• Partial uniform provided: Chef Jacket, Chef Hat and Chef Pants
• Employees are required to have black work shoes with non-slip soles.

Physical requirements:

• Stand for 8-10 hours.
• Must be able to kneel, bend over and stand up many times during a shift.
• Must be able to lift up to 50 lbs.

The Country Club is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage applicants of all backgrounds to apply and will consider qualified candidates without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, age, veteran status, or any other legally protected status.