Career Opportunity: Banquet Cook

Posted April 24, 2018

Banquet Cook Job Description

The Banquet Cook position reports to the Chef, Sous Chef and Banquet Chef and is responsible for supporting the Chefs and team members in the smooth execution of all banquet and catering functions. The Banquet Cook is responsible for learning and executing the food requirements for a variety of functions. The Banquet Cook is to learn and execute knowledge on food, recipes, and strictly adhere to all Health and Safety practices. They will assist other departments and complete additional cleaning duties.

Role of the Banquet Cook

  • Execute catered events as required by the Chef and Events Manager
  • Efficiently prepare food for events with guidelines set by Chef in varying size and scope
  • Act in a courteous and friendly manner with all interaction with fellow team members and guests
  • Be enthusiastic, professional, and hospitable
  • Act as an ambassador for the brand

Duties + Responsibilities

  • Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
  • Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
  • Inventory all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
  • Set up and operate action stations for banquets and buffets
  • Ensure proper rotation, labelling, and dating of all products
  • Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
  • Accurately complete all orders with uncompromising quality and consistency as per Chef specifications – complete all BEO’s and check-off completed items
  • Complete all food production (BEO’s) and prep sheets as well as monitoring daily prep production, stay informed of future BEO’s and appropriate prep items
  • May be assigned to work multiple stations throughout the shift
  • Notify Chef of any repairs required to kitchen equipment
  • Responsible for executing all Food Safety principles


  • Ability to work under pressure, as part of a team or independently
  • Maintain a sense of urgency and momentum
  • Ability to stay calm under pressure
  • High level of organization and ability to manage varying business volumes and tasks
  • Flexible work style and attitude with a willingness to work as a member of a fast-paced team
  • Possess superior communication skills
  • Consistent knife skills
  • Product knowledge
  • Complete understanding of F.I.F.O. and product yield

Job Requirements

  • Ability to prioritize and stay organized in a high-paced environment
  • 1-year experience in banquet operations
  • Excellent interpersonal and problem-solving skills
  • Fluency in English both written and verbal
  • Ability to work flexible hours including mornings, days, evenings, nights, weekends and holidays
  • Must be able to carry and lift items weighing 50lbs
  • Must be able to stand and move for extended periods of time to continuously perform essential job functions
  • Current and valid Food Safety Certification


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