Banquet Prep Cook

OTH Hotels•Lynchburg, VA

1d•Onsite

About The Position

The Banquet Prep Cook prepares and executes menu items across kitchen outlets, including dining services, banquets, and cafeteria operations. The role ensures food meets established standards for quality, consistency, and presentation while maintaining a clean, safe, and organized work environment. It is based at The Virginian property and works in a fast-paced kitchen, primarily indoors, with exposure to heat, noise, and kitchen machinery. The work involves constant standing and frequent physical activity, including cooking, lifting, and handling hot equipment. Success requires strong culinary fundamentals, attention to detail, and the ability to work independently and collaboratively.

Requirements

High school diploma or equivalent required.
At least 2 years of hospitality or restaurant food service experience required.
Culinary experience preparing breakfast dishes required.
Experience with basic cooking techniques, knife handling, and food preparation.
Ability to stand, bend, lift, and work in hot or confined environments.
Ability to lift and carry up to 10 lbs. constantly, 25 lbs. frequently, and 50 lbs. occasionally.
Ability to work a flexible schedule, including weekends and holidays, and shifts beginning at 5:30 a.m.
Reliable team player with a passion for cooking and hospitality.
Detail-oriented and organized, with a strong sense of kitchen cleanliness and safety.
Comfort working in a fast-paced, high-volume, deadline-driven kitchen environment.
Open to feedback and eager to learn new skills and station responsibilities.

Nice To Haves

Culinary school or related experience.
Demonstrated experience in kitchen operations, food preparation, and multi-outlet cooking.
Previous culinary or food preparation experience.
Banquet or high-volume kitchen experience.
Food safety certification, unless required by local regulations.

Responsibilities

Prepare menu items according to standardized recipes and chef instructions, including proteins, sauces, vegetables, starches, and accompaniments.
Assist with large-batch cooking, mise en place, and advance preparation for banquet service.
Support event execution during food service, including replenishment and plating assistance.
Complete daily prep, production, and station setup; keep the station clean, organized, and stocked.
Maintain consistency in taste, portioning, and presentation.
Follow food handling, storage, sanitation, and rotation procedures, including FIFO standards.
Inspect refrigeration and dry storage areas for proper organization and compliance.
Assist with receiving and storing deliveries, monitoring inventory, reporting shortages, and supporting ordering processes.
Maintain organized storage systems, follow portion-control guidelines, and minimize waste.
Maintain clean and sanitary workstations, equipment, and kitchen areas and follow food safety, health, and sanitation regulations.
Report equipment irregularities, maintenance needs, and safety hazards promptly.
Coordinate with stewarding to ensure clean plates, utensils, and equipment are available.
Handle allergen and dietary requirements appropriately and communicate them as needed.
Operate and maintain kitchen equipment safely and efficiently.
Collaborate with the Sous Chef, Executive Chef, and front-of-house team to support smooth service and kitchen operations.
Communicate production needs and operational issues to supervisors and remain professional in high-pressure environments.
Assist with training initiatives and support overall kitchen efficiency; demonstrate working knowledge of multiple kitchen stations.
Assist with dishwashing and cleaning banquet kitchen areas, storage rooms, and equipment as needed.