Banquet Cook – Seasonal

LR PALM HOUSE LLC•Palm Beach, FL

12d•Onsite

About The Position

Palm House is seeking a Seasonal Banquet Cook to prepare and execute exceptional cuisine for meetings, celebrations, private gatherings, and special events. This role supports the banquet culinary team through organized preparation, consistent cooking, and careful presentation across plated meals, buffets, and reception offerings. The ideal candidate is a dependable culinary professional who works efficiently, adapts to changing event needs, and takes pride in every dish. Under the guidance of the Banquet Chef and culinary leadership, the Banquet Cook helps ensure each event is delivered with quality, precision, and care. This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.

Requirements

Previous professional cooking experience required; banquet or catering experience strongly preferred.
Knowledge of food preparation, cooking techniques, and presentation standards.
Ability to follow recipes, preparation lists, and event instructions accurately.
Experience preparing food in large quantities while maintaining quality and consistency.
Understanding of food safety, temperature control, sanitation, and allergen precautions.
Ability to complete or maintain required food safety training or certification.
Strong organization and attention to detail.
Ability to prioritize preparation and meet event service deadlines.
Flexibility to respond to changes in guest counts, menus, and timing.
Clear communication and a collaborative approach.
Ability to remain composed during busy production and service periods.
Professional demeanor when assisting at guest-facing food stations.
Dependability, punctuality, and consistent follow-through.
Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season.
Flexibility to work varying schedules based on event needs, including early mornings, evenings, weekends, and holidays.
Ability to work safely in kitchens and designated event service areas around heat, steam, sharp tools, and cooking equipment.
Ability to perform the essential functions of the position, with or without reasonable accommodation, including: Standing and walking for extended periods throughout a shift.
Lifting and carrying heavy pots, pans, food containers, and banquet supplies using safe techniques and assistance or lifting aids as needed.
Pushing and maneuvering food transport carts and mobile equipment.
Bending, reaching, and stooping during preparation, setup, and breakdown.
Performing repetitive hand movements when cutting, cooking, portioning, and plating food.
Safely handling knives, hot cookware, and commercial kitchen equipment.

Nice To Haves

Luxury hotel, resort, or upscale event experience is an advantage.
Familiarity with plated service, buffets, receptions, and food stations preferred.
Culinary education or formal training preferred.

Responsibilities

Prepare banquet menu items according to approved recipes, portion sizes, and presentation standards.
Complete assigned preparation for plated meals, buffets, receptions, and food stations.
Prepare proteins, vegetables, starches, sauces, and other menu components as directed.
Check ingredients and finished dishes for freshness, flavor, temperature, and presentation.
Follow established procedures for allergies, dietary restrictions, and approved menu modifications.
Maintain consistency when preparing and plating food in large quantities.
Review assigned preparation lists and relevant Banquet Event Order details with culinary leadership.
Organize ingredients, equipment, and work areas according to event schedules and guest counts.
Coordinate cooking and plating with colleagues to meet service timelines.
Assist with buffet and food station setup, replenishment, and breakdown.
Support attended food stations as assigned, maintaining professional guest interaction.
Communicate shortages, delays, and event changes promptly to the Banquet Chef.
Follow procedures for safe storage, thawing, cooking, cooling, reheating, and holding.
Maintain safe food temperatures during transport and event service.
Label, date, and rotate ingredients and prepared foods correctly.
Prevent cross-contamination and follow allergen handling procedures.
Keep preparation areas, utensils, and equipment clean and sanitized.
Store or dispose of remaining food according to established procedures.
Report equipment concerns and safety hazards promptly.
Work closely with culinary colleagues, Banquet Service, and Stewarding to support seamless events.
Follow preparation quantities and portion controls to minimize waste.
Assist with inventory checks and communicate supply needs.
Complete assigned opening, closing, and cleaning duties.
Participate in event briefings and training.
Uphold Palm House standards for culinary quality, hygiene, professional appearance, and teamwork.