Event Cook - Peak

Part-time team members who meet the requirements are eligible for:

• State Applicable Time Off
• Pet Insurance
• 401(k) Retirement Program with Employer Match
• Employee Assistance Program
• TAO Savings Marketplace
• Employee Discounts and much more!

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.

• 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

• 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.

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• 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
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• 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