Banquet Cook

We are seeking a skilled P/T Banquet Cook to join our team. The ideal candidate will have experience in food handling, banquet preparation, and kitchen management. If you are passionate about culinary arts and enjoy working in a fast-paced environment, we would love to have you on board.

We are a drug-free workplace and participate in E-Verify.

What you will be doing

Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Key Responsibilities

• Create and customize banquet menus based on client needs, event themes, and seasonal ingredients
• Plan and manage food production for large groups, ensuring timely service and consistent quality
• Oversee kitchen operations during banquets, including cooks and prep teams; train and schedule employees
• Collaborate with event planners, sales teams, and front-of-house staff to ensure seamless event flow
• Manage food costs, portion control, and minimize waste while maintaining quality standards
• Order supplies, track stock levels, and maintain vendor relationships
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, piercing them with utensils, and through the use of thermometers.
• Maintain sanitation standards and adhere to health regulations
• Organize kitchen workflow for multiple simultaneous events
• Prepare and cook menu items in compliance with established recipes and standards
• Coordinate with the dietary department to ensure dietary restrictions are accommodated.

Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including nights, holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Qualifications

• Minimum 2 years proven experience as a banquet chef, sous chef, or similar role in a hotel or large-scale catering environment. 
• Strong leadership and staff management skills
• Expertise in high-volume food production and plating
• Knowledge of food safety and sanitation standards (e.g., HACCP)
• Culinary degree or equivalent professional experience preferred

Skills

• Excellent time management and multitasking
• Strong organizational and communication abilities
• Ability to work under pressure in fast-paced environments
• Creativity in menu planning and presentation
• Attention to detail and consistency

Work Environment

• Fast-paced hotel kitchen with frequent large events
• Requires flexibility to work evenings, weekends, and holidays
• Extended hours during peak event seasons

Friendwell Managed Hotels function twenty-four hours a day, seven days a week, 365 days a year. As a part of the hospitality industry, a hospitable service atmosphere must be maintained at all times. All employees are required to project a friendly, welcoming, and positive attitude.