Banquet Cook II
About The Position
The Cook II independently prepares and cooks assigned menu items for meetings, weddings, conferences, and special events at Luminary Hotel & Co. and the Caloosa Sound Convention Center. The position requires solid cooking skills, sound judgment, and the ability to manage an assigned station while maintaining food quality, safety, and timely service. The role involves preparing hot and cold items to established recipes, production lists, guest counts, and portion standards; managing banquet production and service; following food safety and sanitation practices; controlling costs and reducing waste; and working cooperatively with culinary, stewarding, and banquet service teams. The Cook II also supports Cook III team members and performs related duties as assigned.
Requirements
- Demonstrated professional cooking experience.
- Working knowledge of cooking techniques, recipe execution, knife skills, sanitation, and food safety.
- Ability to independently manage an assigned station and coordinate multiple tasks.
- Ability to maintain consistent quality under pressure and meet service deadlines.
- Dependable attendance, clear communication, and willingness to support developing cooks.
- Completion of required food safety training.
Nice To Haves
- Banquet, hotel, or high-volume catering experience.
Responsibilities
- Independently prepare hot and cold menu items according to established recipes, production lists, guest counts, and portion standards.
- Apply proper cooking techniques to proteins, vegetables, starches, sauces, soups, and other assigned items.
- Check seasoning, doneness, temperature, and presentation before service.
- Follow allergy and dietary instructions, confirming special preparation requirements with the supervisor.
- Organize and manage an assigned station, completing production within established timelines.
- Review assigned event details and communicate ingredient, equipment, and staffing needs to the Banquet Supervisor.
- Execute banquet plating, buffet setup, replenishment, and breakdown.
- Monitor food quality and quantities during service and communicate needed adjustments.
- Support Cook III team members with preparation methods, station organization, and established standards.
- Use a calibrated thermometer to verify cooking, holding, cooling, and reheating temperatures and complete required logs.
- Prevent cross-contamination through proper food handling, storage, labeling, dating, and rotation.
- Maintain clean, organized workstations, equipment, coolers, and storage areas.
- Follow safe equipment practices and promptly report hazards, injuries, and equipment problems.
- Follow production quantities and portion standards to control food costs and reduce waste.
- Monitor ingredient usage and communicate shortages or excess production to the supervisor.
- Handle surplus food according to established cooling, storage, and reuse procedures.
- Work cooperatively with culinary, stewarding, and banquet service teams.
- Attend daily briefings and required training; perform related duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
