The Banquet Cook or (Line Cook II) is responsible for accurately and efficiently preparing hot and cold food items for large-scale events, including meats, fish, vegetables, sauces, composed salads, and buffet-style service. This role focuses on batch cooking, banquet-style plating, and high-volume food production in a prep kitchen and event setting. Responsibilities include proper portioning, executing mise en place for banquet functions, and ensuring consistency in presentation. The Banquet Cook also assists in final plate assembly, including garnishing and arranging dishes for plated events, as well as setting up and maintaining buffet stations to ensure an appealing and organized presentation.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
501-1,000 employees