Banquet Cook

Banquet Cook

AC Hotel Vancouver Waterfront is seeking a talented and motivated Banquet Cook to join our ONDUS Restaurant team. The ideal candidate is detail-oriented, works well under pressure, and is committed to preparing and presenting outstanding meals that exceed guest expectations at banquets, meetings, and special events.

This role follows established recipes and portion standards, works closely with banquet and kitchen teams, and helps deliver safe, consistent, high-quality meals in a timely manner.

Benefits

• Competitive Pay
• Medical Insurance
• Dental
• Vision
• Referral Bonus
• Holiday Pay
• Matching 401K
• Employee Assistant Program
• Investment in Career Growth and Tuition Reimbursement
• Room Discounts
• Employer Paid Life Insurance

Key Responsibilities

• Review event menus, guest counts, production notes, service times, and special instructions to organize prep priorities and required quantities.
• Wash, trim, cut, portion, marinate, season, and otherwise prepare ingredients according to recipes, prep lists, and scheduled production needs.
• Prepare sauces, soups, proteins, vegetables, starches, and other menu components in appropriate batch sizes while maintaining consistency throughout production.
• Cook and finish food for plated meals, buffets, receptions, catered functions, meetings, and other event formats according to the service plan.
• Follow standardized recipes, yield expectations, portion standards, preparation methods, and presentation guidelines to support accurate and consistent production.
• Coordinate cooking schedules, quantities, pickup times, and service needs with chefs, banquet leads, servers, and kitchen teammates.
• Check flavor, doneness, temperature, freshness, texture, appearance, and consistency before and during service, and communicate concerns promptly.
• Set up assigned workstations, gather equipment and ingredients, stock service areas, and maintain an organized workflow before and during events.
• Respond to changes in guest counts, menu items, timing, replenishment needs, and special requests while communicating adjustments to the appropriate kitchen and banquet team members.
• Record production quantities, leftovers, waste, or other preparation details when required, and communicate unusual variances or shortages.
• Perform other tasks assigned and determined by the Department Head.

Additional Duties

• Adheres to sanitation standards, covering all foods in proper storage containers, and washing hands and prep areas before handling food.
• Maintains all health department, franchise and company standards.
• Adheres to hotel's safety procedures.
• Prepares and controls food usage in order to minimize waste.
• Performs opening and closing duties in accordance with hotel procedures.
• Assists with receiving and storage of all deliveries.
• Performs daily cleaning duties and practices "clean as you go".
• Maintains punctual, regular and predictable attendance.
• Works collaboratively in a team environment with a spirit of cooperation.
• Displays excellent communication skills including presentation, persuasion, and negotiation skills required in working with guests and coworkers and including the ability to communicate effectively and remain calm and courteous under pressure.

Qualifications

• High school diploma or general education degree (GED); or six months to one year related experience as a Banquet Cook, and/or training; or equivalent combination of education and experience.
• Previous experience as a cook in a banquet, catering, hotel, restaurant, institutional, or high-volume kitchen setting.
• Ability to read and follow standardized recipes, production instructions, and portion guidelines.
• Ability to communicate clearly and work cooperatively with people in a fast-paced, team-oriented environment.
• Ability to manage multiple priorities while meeting event timelines and quality standards.
• Familiarity with event production, plated meals, buffets, receptions, and changing guest counts.
• Strong preparation, time-management, and station-management skills.
• Comfort adjusting to menu changes, special requests, service updates, and varying event volumes.
• Care with presentation, portion accuracy, labeling, sanitation, and food quality.
• Respectful, dependable, and willing to support colleagues across kitchen and banquet operations.
• Willingness and ability to work on weekends, holidays, early or late shifts, and other varied schedules required to support the hotel restaurant operations

EEO Statement

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.