Banquet Cook

Lied Lodge at Arbor Day Farm • Nebraska City, NE

11d • Onsite

About The Position

Does the opportunity to devote your culinary talents to a cause much greater than yourself excite you? At Arbor Day Farm, you don’t just prepare meals—you help create memorable weddings, conferences, celebrations, and events rooted in purpose, service, and impact. Life is short, love where you work. As one of the world’s largest conservation organizations, the Arbor Day Foundation inspires people to plant, nurture, and celebrate trees. Through Arbor Day Farm, Lied Lodge, Tree Adventure, and our historic properties, we bring that mission to life by welcoming guests to experience conservation firsthand. Join Arbor Day Farm as a Banquet Cook and use your creativity, organization, and culinary experience to deliver exceptional events while advancing the Foundation’s mission right here in Nebraska City. Your Support System: You’ll report to our Executive Chef and work closely with our culinary and banquet leadership teams. You’ll collaborate with team members across the property, including Banquets, Conference Management, Sales, Timbers, and other culinary outlets, to ensure each event is executed successfully. We believe in servant leadership, open communication, teamwork, and growing talent from within. How We Work: Location: Nebraska City, Nebraska – Arbor Day Farm Campus Schedule: Full-Time; flexible schedule with typical shifts from 11a.m. - 7 p.m. Workdays and hours will vary based on weddings, conferences, and other scheduled events. Our campus is guest-centered and hospitality-driven. The Banquet Cook plays an important role in creating memorable experiences for groups ranging from intimate gatherings to events with more than 400 guests. This role requires flexibility, attention to detail, and the ability to stay organized while supporting multiple events and deadlines. We work hard, support one another, and believe that if we’re going to do something, it’s worth doing well.

Requirements

• Passion for hospitality, service, and the Foundation’s mission.
• Two to Three years of relevant experience in banquet cooking, catering, a commercial kitchen, or a sous chef or chef role is preferred.
• Experience preparing and executing food for groups ranging from 20 to more than 400 guests.
• Strong time-management and organizational skills, with the ability to successfully prepare and execute multiple dishes.
• A creative, solutions-focused mindset and the ability to pivot when event needs change.
• A team-first approach with strong communication skills.
• The ability to remain calm, organized, and focused in a fast-paced environment.
• A commitment to high standards—because good enough is not good enough.
• The flexibility to work evenings, weekends, and holidays based on weddings, conferences, and other scheduled events.

Nice To Haves

• A portfolio or examples of plated work that demonstrate your culinary skills and attention to presentation preferred but not required.

Responsibilities

• Prepare and execute food for weddings, conferences, receptions, banquets, and other special events ranging from 20 to more than 400 guests.
• Produce plated meals, buffets, hors d’oeuvres, and other banquet menu items while maintaining standards for flavor, presentation, portioning, and temperature.
• Read and follow banquet event orders, including event timelines, guest counts, menu selections, dietary needs, and special requests.
• Stay organized while preparing multiple dishes or supporting several events taking place at the same time.
• Work efficiently in a fast-paced, high-volume culinary environment and adjust quickly when guest counts, timelines, or event needs change.
• Coordinate with culinary, banquet, conference management, and sales team members to ensure event details are understood and successfully executed.
• Assist with event preparation, cooking, plating, service timing, breakdown, proper food storage, and kitchen cleanup.
• Maintain a clean, organized, and safe workspace while following food safety and sanitation standards.
• Support the training, development, and coaching of culinary team members as assigned.
• Assist the Banquet Sous Chef with the creation, costing, testing, and implementation of banquet, outlet, and seasonal menus.
• Help control food waste by following recipes, production plans, portion standards, and proper storage procedures.

Benefits

• Competitive healthcare coverage—including medical, dental, and vision—paired with wellness incentives.
• Company-paid short-term and long-term disability, life insurance, and a 401(k) with company match.
• Access to an Employee Assistance Program for you and your family.
• One complimentary meal per day.
• Property-wide events and experiences throughout the year.
• Free access to Tree Adventure and discounts on overnight stays, retail purchases, dining at Timbers and Porter’s, golf, and more.
• Paid time off, including vacation, sick leave, floating holiday, and end-of-year floating holiday hours.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed