Banquet Cook presso Deseretmanagement

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JOB TITLE – Banquet Cook

DEPARTMENT – Banquets

REPORTS TO – Executive Chef/Sous Chef

 
SUMMARY 
The Banquet Cook is a versatile member of the Banquet’s culinary team, responsible for preparing and executing for high-volume banquet service. This role requires strong skills in both line cooking and prep work, ensuring consistency, efficiency, and high-quality presentation across large-scale banquets and private events. The Banquet Cook must thrive in a fast-paced environment, work well under pressure, and collaborate closely with fellow cooks, chefs, and service staff. The ideal candidate is detail-oriented, dependable, and passionate about creating exceptional guest experiences through food.

 
JOB ENVIRONMENT 
Works indoors in a high-volume, upscale kitchen environment. Requires extended periods of standing, frequent lifting of up to 50 pounds, working near hot equipment, and maintaining focus in a fast-paced, high-pressure setting. Must be available to work evenings, weekends, and holidays as required for banquets service.

SKILLS, EDUCATION AND QUALIFICATIONS 

•         Previous culinary experience in banquets, catering, or high-volume restaurants preferred

•         Strong knowledge of food preparation, cooking techniques, and kitchen safety standards

•         Ability to follow recipes, prep lists, and plating guides with precision

•         Excellent time management and organizational skills

•         Team-oriented with strong communication skills

•         Ability to adapt quickly to changing demands during service and events

•         Must be punctual, reliable, and able to work flexible shifts

ESSENTIAL FUNCTIONS 

•         Prepare and execute banquet menu items, ensuring quality, consistency, and presentation standards are met

•         Complete prep lists accurately and efficiently, ensuring readiness for both banquets and restaurant service

•         Maintain a clean, organized, and safe workstation, following all food safety and sanitation guidelines

•         Work collaboratively with chefs, banquet captains, and service staff to ensure seamless event execution

•         Monitor food levels during service and communicate replenishment needs to kitchen leadership

•         Understands and embraces our workplace culture, works as a team player, and follows all company policies

COMPENSATION

$21.00 - $24.00/hour This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

·       May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs

·       Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.