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

Oak View Group•Los Angeles, CA

10d

About The Position

The Banquet Cook prepares, cooks, and presents food for banquets, catered events, conferences, and special functions. Working in a fast-paced, high-volume kitchen, the cook follows standardized recipes, presentation standards, food safety regulations, and event timelines. The role works closely with culinary and banquet teams to deliver exceptional guest experiences and may support restaurant service and other special events. The hourly rate is $22.00–$28.00. The position will remain open until December 31, 2026.

Requirements

High school diploma or GED preferred.
At least 1 year of experience in a commercial kitchen.
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.
Dependability and excellent attendance.
Ability to work independently and as part of a culinary team.
Ability to stand and walk for extended periods and frequently lift and carry heavy objects.
Ability to bend, stoop, reach, push, pull, and climb as needed.
Ability to work in hot, cold, and humid kitchen environments.
Ability to safely operate commercial kitchen equipment.

Nice To Haves

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

Responsibilities

Prepare and cook menu items according to standardized recipes and banquet event orders (BEOs).
Ensure food quality, consistency, and presentation meet standards.
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 food products.
Minimize food waste through production planning and inventory management.
Maintain cleanliness and sanitation of workstations, equipment, coolers, and storage areas.
Safely operate kitchen equipment, 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 company safety, sanitation, and health regulations.
Perform other duties as assigned by culinary leadership.