Banquet Chef

Job Description

Job Description

Position Summary: 

The Banquet Cook supports the execution of all banquet and catered events through efficient prep, high‑volume cooking, and timely service. This role is focused on production cooking , event execution , and following established systems , not menu development.

The ideal candidate is organized, dependable, and comfortable cooking for large guest counts while maintaining consistency, cleanliness, and speed.

Key Responsibilities: 

Banquet & Event Execution: 

• Execute assigned prep and cooking duties for banquets, weddings, corporate events, and private functions.
• Follow Banquet Event Orders (BEOs), recipes, and production schedules accurately.
• Assist with plating and buffet execution during service.
• Maintain proper food temperatures during holding and service.
• Support multiple events in a single shift as needed.

Prep & Production: 

• Perform large‑batch prep including proteins, sauces, starches, and vegetables.
• Set up stations for plated, buffet, or family‑style service.
• Assist with breakdown, cooling, labeling, and storage post‑event.
• Maintain clean, organized prep and storage areas.

Kitchen Support & Teamwork: 

• Work efficiently alongside banquet chefs, sous chefs, and event staff.
• Communicate clearly during service and follow direction without hesitation.
• Step into different roles as needed during high‑volume service.
• Maintain a professional, calm demeanor during busy service periods.

Sanitation & Safety: 

• Follow all food safety, sanitation, and health department guidelines.
• Maintain clean workstations throughout prep and service.
• Use proper labeling, dating, and rotation procedures.
• Safely handle equipment, knives, and hot food items.

Qualifications & Experience: 

Required: 

• Minimum 1–3 years professional kitchen experience.
• Experience with high‑volume prep or banquet cooking preferred.
• Ability to follow recipes and production standards accurately.
• Basic knife skills and understanding of cooking fundamentals.
• Ability to stand for long periods and lift up to 40–50 lbs.
• Reliable attendance and punctuality for event schedules.

Preferred: 

• Prior banquet, catering, or hotel kitchen experience.
• Experience with buffet and plated service.
• Familiarity with large‑batch cooking and holding procedures.

Work Environment & Schedule: 

• Event‑driven schedule including nights, weekends, and holidays.
• Fast‑paced, production‑focused kitchen.
• Peak workload during wedding and event seasons.

Performance Expectations: 

• Prep completed accurately and on time.
• Consistent execution of assigned menu items.
• Clean, organized work habits.
• Ability to execute under pressure without sacrificing quality.
• Strong teamwork and communication during events.

Why This Role Matters: 

Banquet cooks are essential to successful events. Strong execution at this level ensures:

• On‑time service.
• Consistent food quality.
• Smooth event flow.
• Reduced stress on the kitchen team during peak service.