Event Cook - Peak New York

Tao Group Hospitality•New York, NY

11d•$35 - $38•Onsite

About The Position

Execute on-site banquet and private event culinary operations with precision, consistency, and high-level presentation. The Event Cook oversees station setup, live plating, station execution, and breakdown for large-scale banquets, buyouts, and catered functions. Responsible for translating Banquet Event Orders (BEOs) and fire sheets into timely, high-volume food execution while maintaining strict brand standards, food safety, and guest satisfaction.

Requirements

Tao Group Hospitality in-venue Event Cook training
Minimum 1 to 2 years of culinary experience in high-volume catering, banquet operations, or premium restaurant environments.
Proven familiarity with BEOs, banquet station setup, batch cookery, and synchronized banqueting service.
Proficient knife skills, hot line and cold prep competencies, and knowledge of safe food-holding practices.
Ability to write, read, and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Must be able to stand for extended periods of time
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Responsibilities

Execute banquet services, including passed hors d'oeuvres, action stations, buffet replenishment, and synchronized multi-course plated dinners according to event timelines.
Accurately interpret and execute instructions from Banquet Event Orders (BEOs), fire sheets, cover counts, and event captain directions.
Set up satellite banquet kitchens, mobile service lines, and prep stations with all necessary mise en place, equipment, and presentation tools.
Monitor and maintain optimal food temperatures, freshness, portion sizes, and plating aesthetics during high-volume event service.
Accommodate VIP guest preferences, live allergy alerts, and special dietary requests swiftly during event run of show.
Maintain active communication with front-of-house event leads, service captains, and banquet managers to synchronize food drops with service flow.
Oversee the safe storage, packing, transport, and FIFO rotation of prepped event product before, during, and after service.
Perform complete station breakdown, post-event sanitization, and proper storage of leftover ingredients and rental or venue equipment.
Maintain Department of Health food handling, temperature logging, and sanitation standards throughout changing event environments.
Report all equipment breakage, maintenance needs, or shortage issues immediately to the Banquet Chef.
Participate in pre-event briefings, culinary line-ups, and operational trainings.
Foster a collaborative, fast-paced, and professional team environment during demanding service rushes.
Assist and/ or complete additional tasks as assigned