Banquets Culinary - Cook I, FT

Pacific Hospitality Group • Huntington Beach, CA

28d

About The Position

The Banquets Cook 1 plays a key role in delivering exceptional culinary experiences for all banquet and catering events. This position prepares and cooks a variety of dishes with consistency and attention to detail, ensuring every event meets the highest standards of quality, presentation, and timing. The ideal candidate is dependable, organized, and thrives in a fast-paced, team-oriented environment.

Requirements

• Strong cooking and knife skills with the ability to execute multiple styles of cuisine.
• Understanding of banquet service timing and coordination between front and back of house.
• Ability to multitask, follow direction, and stay calm under pressure.
• Excellent teamwork, communication, and organization skills.
• Commitment to quality, safety, and hospitality standards.

Nice To Haves

• Two years of prior experience in a high-volume banquet or fine dining kitchen.
• Culinary Degree or formal training preferred.
• Active or obtainable Food Handler or ServSafe Certification within 30 days of employment.

Responsibilities

• Prepares, cooks, and presents items for Banquet Events, In Room Dining and Team Member Cafeteria menus with consistency, quality, and timeliness.
• Assists with organizing daily prep, coordinating line setup, and guiding cooks to ensure efficient workflow and high production standards.
• Oversees proper food portioning, plating, and temperature control to ensure dishes meet established presentation and quality standards.
• Executes a variety of cooking methods-baking, roasting, grilling, broiling, and steaming-according to recipes, adjusting seasoning as needed.
• Reads banquet event orders to estimate food requirements, requisitions supplies, and ensures proper storage, labeling, and rotation of all food items.
• Operates and maintains kitchen equipment safely while monitoring cooking temperatures and following all sanitation, health, and safety protocols.
• Collaborates with stewarding and banquet teams to maintain organization, cleanliness, and readiness for service.
• Minimizes food waste and upholds cost control through proper storage, preparation, and utilization of ingredients.
• Ensures compliance with local health regulations, hotel standards, and all PPE and safety policies.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Accommodation
• Education Level: No Education Listed
• Number of Employees: 1,001-5,000 employees