Banquet Cook II

MPM Macon•Fort Myers, FL

9d•Onsite

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 role requires solid cooking skills, sound judgment, and the ability to manage an assigned station while maintaining food quality, safety, and timely service. The Cook II prepares hot and cold menu items to established recipes, production lists, guest counts, and portion standards, and applies appropriate cooking techniques. The position includes organizing and managing an assigned station, completing banquet production on time, executing plating and buffet service, monitoring food quality and quantities, and communicating needs or adjustments to the supervisor. The Cook II also supports Cook III team members and works cooperatively with culinary, stewarding, and banquet service teams. The role follows food-safety, sanitation, and cost-control procedures, including temperature checks and logs, preventing cross-contamination, keeping work areas clean, using ingredients and portions responsibly, and handling surplus food according to established procedures. The schedule may include early mornings, evenings, weekends, and holidays based on business needs. Duties involve prolonged standing, bending, reaching, and lifting up to 50 pounds, with assistance as needed. Essential duties must be performed with or without reasonable accommodation.

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.
Availability for early mornings, evenings, weekends, and holidays based on business needs.
Ability to perform essential duties with or without reasonable accommodation.

Nice To Haves

Banquet, hotel, or high-volume catering experience is preferred.

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 and confirm special preparation requirements with the supervisor.
Organize and manage an assigned station and complete 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, and perform related duties as assigned.