Experienced Banquet Cook, Level 2

Iacofano Group, LLC•Brook Park, OH

36d

About The Position

As an Experienced Banquet Cook Level 2, you’ll be the backbone of our catering operations—bringing both consistency and creativity to every plate. You thrive under pressure, adapt on the fly, and understand that culinary expertise and professionalism go hand in hand. This person also believes in cultivating a calm atmosphere and a supportive environment where clear communication and mutual respect let everyone shine. Why You’ll Love This Job Creative Thinking: From classic breakfast staples to inventive lunch specials and custom catering menus, you’ll have the latitude to apply your culinary knowledge and propose new ideas. Conflict-Resolution: We prioritize empathy, calm problem-solving, and collaborative teamwork. Your thoughtful approach to challenges will be as valued as your knife skills. Steady Support: Work alongside people who will invest in your growth, offering mentorship, transparency, and clear pathways for advancement. Fast-Paced, Yet Focused: Our kitchen moves quickly, but we maintain composure. When curveballs come—ingredient shortages, last-minute menu changes, special dietary requests—you’ll rely on your expertise and level head.

Requirements

Culinary Credentials: Culinary school graduate or professional cooking experience commensurate with 3–5 years in the industry (excluding fast-food environments).
Catering Exposure: Hands-on experience with large scale production, including prep and service protocols.
People Skills: Demonstrated ability to maintain composure, communicate clearly under stress, and resolve conflicts amicably.
Physical Stamina: Comfortable standing for extended periods and lifting up to 45 lbs regularly.
Accountable: Able to work independently with minimal supervision, stay organized, and anticipate needs before they arise.
Life Learner: Eager to learn, experiment, and refine techniques—embracing the unexpected with confidence and creativity.

Responsibilities

Prep and cook orders according to standardized recipes, ensuring consistency in flavor, presentation, and portion control.
Assist with daily mise-en-place and prep list tasks, measuring and portioning ingredients with precision.
Innovate: share recommendations for seasonal dishes, plating techniques, and menu enhancements with leaders.
Maintain spotless workstations; perform opening and closing sanitation checklists in compliance with regulatory standards.
Identify and report any equipment malfunctions or product quality issues immediately to leadership.
Engage in respectful, solution-oriented dialogue— personal drama outside of work has no place here.
Mentor newer cooks, share best practices, and offer actionable feedback.
Participate actively in brief team huddles and monthly “brainstorm” meetings to streamline operations and introduce fresh culinary concepts.
Proactively suggest process improvements—whether it’s a streamlined prep method, a space-saving organization hack, or a new technique to elevate our offerings.
Attend periodic training sessions on kitchen safety, new equipment, and advanced culinary techniques.