Banquet Cook - Grand Event Center

Columbus Hospitality Management•Columbus, OH

3d•Onsite

About The Position

The Banquet Cook is responsible for preparing and executing high-quality food for banquet events, meetings, and catered functions while maintaining Columbus Hospitality Management's standards for food quality, presentation, sanitation, and guest satisfaction. This position works closely with Culinary Leadership and the Banquet team to ensure timely service, efficient kitchen operations, and exceptional guest experiences.

Requirements

Knowledge of food preparation techniques and basic cooking methods.
Ability to work efficiently in a fast-paced environment.
Strong organizational and time management skills.
Ability to follow standardized recipes and production sheets.
Ability to lift up to 50 pounds and stand for extended periods.
Flexible schedule including evenings, weekends, and holidays.
Excellent teamwork and communication skills.
Commitment to exceptional guest service and food quality.
All applicants will be required to submit to a background check prior to employment.

Nice To Haves

Previous banquet, restaurant, or high-volume kitchen experience preferred.

Responsibilities

Prepare and cook banquet menu items according to Banquet Event Orders (BEOs).
Ensure food is prepared accurately, consistently, and on schedule.
Maintain recipe standards, portion control, and presentation.
Assist with buffet setup, plated meals, action stations, and special events.
Support restaurant and catering production as business needs require.
Prepare ingredients by washing, cutting, measuring, and portioning products.
Maintain organized and sanitary workstations throughout each shift.
Properly store, label, rotate, and date food using FIFO procedures.
Monitor food quality and temperatures during preparation and service.
Assist with receiving deliveries and stocking inventory.
Follow all ServSafe, HACCP, OSHA, and local health department regulations.
Maintain clean equipment, work areas, coolers, freezers, and storage rooms.
Properly use kitchen equipment while following all safety procedures.
Report maintenance or equipment issues to Culinary Leadership.
Work collaboratively with Culinary Leadership, Banquet Captains, and fellow team members.
Communicate effectively to ensure successful event execution.
Maintain a professional appearance and positive attitude.
Support fellow associates during busy service periods.
Deliver quality products that exceed guest expectations.
Deliver exceptional hospitality to every guest.
Maintain the highest standards of food quality and cleanliness.
Work collaboratively with all departments.
Demonstrate professionalism, reliability, and accountability.
Promote a culture of safety, respect, and continuous improvement.