Banquet Cook | Part-Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

8d•Onsite

About The Position

The Banquet Cook is responsible for preparing, cooking, and presenting high-quality food for banquets, catered events, conferences, and special functions. This position works in a fast-paced, high-volume kitchen and ensures all food is prepared according to standardized recipes, presentation standards, food safety regulations, and event timelines. Banquet Cooks work closely with the culinary and banquet teams to deliver exceptional guest experiences.

Requirements

1+ years of experience in a commercial kitchen; banquet, catering, hotel, or high-volume food service experience is preferred.
Knowledge of food preparation techniques, knife skills, and cooking methods.
Understanding of food safety and sanitation standards.
Food Handler Certification or ability to obtain one as required by state or local regulations.
Ability to work efficiently under pressure while maintaining quality standards.
Strong teamwork and communication skills.
Flexible schedule, including evenings, weekends, holidays, and extended shifts based on event schedules.
Strong attention to detail and commitment to food quality.
Ability to prioritize tasks and meet strict event deadlines.
Knowledge of portion control and food presentation.
Ability to read recipes, production sheets, and banquet event orders.
Dependable with excellent attendance.
Ability to work independently and as part of a culinary team.
Stand and walk for extended periods.
Frequently lift and carry heavy objects.
Bend, stoop, reach, push, pull, and climb as needed.
Work in hot, cold, and humid kitchen environments.
Ability to safely operate commercial kitchen equipment.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Prepare and cook menu items according to standardized recipes and banquet event orders (BEOs).
Ensure all food is prepared with proper quality, consistency, and presentation.
Assist with food preparation, including chopping, slicing, marinating, seasoning, and portioning ingredients.
Set up and maintain banquet production stations before, during, and after events.
Coordinate with chefs and banquet staff to ensure meals are served on schedule.
Monitor food temperatures and follow HACCP and food safety guidelines.
Label, date, rotate, and properly store all food products.
Minimize food waste through proper production planning and inventory management.
Maintain cleanliness and sanitation of workstations, equipment, coolers, and storage areas.
Operate kitchen equipment safely, including ovens, grills, fryers, mixers, slicers, steamers, and kettles.
Assist with receiving, stocking, and organizing food deliveries.
Support other kitchen operations as needed, including restaurant service and special events.
Follow all company safety, sanitation, and health regulations.
Perform other duties as assigned by culinary leadership.