Banquet Cook III - Hotel Vin

Coury Hospitality•Grapevine, TX

9d•Onsite

About The Position

The Banquet Cook is responsible for preparing, cooking, and presenting high-quality food items for hotel banquet events, meetings, weddings, and special functions. This position supports the culinary team by executing menu items according to standardized recipes, banquet event orders (BEOs), quality standards, and food safety guidelines. The Banquet Cook assists with food preparation, buffet and plated service execution, event setup, breakdown, and maintaining a clean and organized kitchen environment.

Requirements

Ability to read and follow banquet event orders (BEOs), production sheets, recipes, and verbal instructions.
Knowledge of food preparation techniques, cooking methods, and culinary terminology.
Ability to prepare food in high-volume banquet environments while maintaining quality and consistency.
Ability to properly measure ingredients, follow recipes, and maintain portion control standards.
Strong knife skills and ability to safely operate kitchen equipment.
Ability to prioritize tasks, work efficiently under pressure, and meet event deadlines.
Ability to adapt to changing business needs, event requirements, staffing levels, and priorities.
Ability to work independently while also contributing positively as part of a culinary team.
Strong understanding of food safety, sanitation practices, and proper food handling procedures.
Ability to communicate professionally with coworkers, supervisors, and other hotel departments.
Must have at least 1-3 years’ experience working with kitchen and have fundamentals culinary skills
Must possess ability to work on the hot line or cold side
Must possess verbal and written communication skills

Responsibilities

Reviews banquet event orders (BEOs), menus, and production sheets to prepare assigned food items according to event requirements and timelines.
Sets up, organizes, and maintains assigned kitchen station before, during, and after banquet events.
Prepares a variety of menu items including appetizers, salads, entrées, sauces, sides, and other banquet food items following standardized recipes and presentation standards.
Executes various cooking methods including roasting, grilling, broiling, baking, frying, steaming, sautéing, and other preparation techniques as needed.
Assists with banquet food production, including large-volume preparation while maintaining consistency, quality, portion control, and presentation standards.
Assists with buffet setup, plated meal execution, action stations, and event service as directed by the Chef or Banquet Kitchen leadership.
Ensures all food is prepared, held, and served at proper temperatures while following HACCP guidelines and food safety standards.
Properly labels, dates, rotates, stores, and handles food products according to hotel standards and sanitation requirements.
Maintains cleanliness and organization of workstations, walk-ins, storage areas, equipment, and kitchen floors throughout the shift.
Safely operates kitchen equipment including ovens, grills, fryers, mixers, knives, and other culinary tools while following proper safety procedures.
Cleans, sanitizes, disassembles, and properly stores kitchen equipment and tools after use.
Controls food waste through proper preparation techniques, portion control, and efficient use of ingredients.
Communicates effectively with the culinary team, banquet operations team, and supervisors to ensure successful execution of events.
Assists team members during high-volume periods and demonstrates teamwork, professionalism, and a positive attitude.
Identifies food safety concerns, equipment issues, hazards, or maintenance needs and reports them immediately to leadership.
Maintains knowledge of hotel policies, procedures, safety standards, and culinary expectations.
Provides exceptional internal and external guest service by supporting the successful execution of memorable dining experiences.
Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on business needs and operational requirements.