Banquet Cook

Job Title:

Banquet Cook Department: F&B - Kitchen

Reports to:

Executive Sous Chef | Effective Date:
February 2026 Job Summary

North Ridge Country Club is a private club with multiple food and beverage outlets, all providing members with a platinum dining experience. As the Banquet Cook you are responsible for preparing food for banquet functions, private events and parties at the Club.

• Retrieves and stages food products, ingredients, and smallware required for banquet menu execution.
• Operates kitchen and food production equipment in accordance with manufacturer guidelines and established safety protocols.
• Prepares assigned menu items by accurately following standardized recipes, portion specifications, and presentation standards.
• Sets up and maintains banquet plating lines; assists with efficient, consistent plate assembly during service.
• Supports food presentation and finishing to ensure quality, consistency, and timeliness of banquet service.
• Carves proteins and specialty items on buffet lines in a professional and guest-facing manner when required.
• Monitors buffet stations throughout service; replenishes food items to maintain proper appearance, temperature, and food safety standards.
• Breaks down banquet stations at the conclusion of service, ensuring proper storage or disposal of food items per chef direction.
• Handles and stores leftover food products in compliance with chef instruction and food safety standards.
• Returns soiled utensils, smallware, and equipment to designated cleaning areas in accordance with kitchen workflow.
• Cleans and sanitizes banquet preparation areas, equipment, plating lines, and assigned workstations following each event.
• Maintains organization and cleanliness of walk-in coolers and storage areas, ensuring proper labeling and rotation (FIFO).
• Consistently practice safe and sanitary food handling procedures, including proper personal hygiene and temperature control standards.
• Assists in training and onboarding new banquet culinary team members as directed.
• Performs additional duties as assigned by the Banquet Chef, Sous Chef, Garde Manger Chef, or Executive Chef to support overall kitchen operations.
• Maintains flexibility to work varied shifts, including evenings, weekends, and holidays, based on banquet schedule and operational needs.

Excellent verbal and written communication skills.

Excellent interpersonal and customer service skills.

Excellent time management skills.

Ability to prioritize tasks and meet deadlines.

Ability to function well in a high-paced and at times stressful environment.

3 years’ previous experience in Banquet Kitchen preferred

Must be able to lift 50lbs