Banquet Cook l

Overview

As a Banquet Cook at Town & Country Resort, you are responsible for preparing high-quality meals, buffet items, plated dishes, and banquet service food for events such as conferences, weddings, meetings, and group functions. You will work with the Culinary team to deliver consistent, safe, and guest-ready food — ensuring portion control, presentation, sanitation, and timely delivery of banquet food service.

The role supports a high standard of food quality, presentation, and guest experience — critical for resort reputation. Pay Rate $19.66 #towncountrysd

• Prepare and cook hot and cold food items according to established recipes and banquet event orders (BEO), including entrees, soups, sauces, vegetables, desserts, buffet items, and plated dishes.

• Set up banquet kitchen stations or buffet/action-stations as needed for each event service.

• Portion, plate, garnish, and present food according to quality and presentation standards.

• Operate kitchen equipment (ovens, stoves, steamers, grills, etc.) safely and correctly.

• Follow all safety, sanitation, and food-handling regulations (state and hotel standards). Maintain cleanliness of work area, utensils, tools, and equipment.

• Monitor food quantities, manage inventory for assigned station (ingredients, perishables), notify Chef of shortages or issues before service begins.

• Assist with kitchen prep work (portioning, prepping vegetables/fruits, prepping items in advance of events) as needed.

• Support banquet service by assisting in buffet line setup, carving meats for buffets, or executing buffet service as required.

• After service, clean and sanitize kitchen areas, equipment, and utensils; ensure proper food storage, labeling, and rotation (FIFO).

• Comply with all resort policies, including uniform/grooming, safety, and teamwork expectations.

• High school diploma or equivalent preferred (or relevant culinary coursework/training).

• Prior cooking experience, ideally in banquet catering, hotel banquet events, or large-volume food service; 1–2 years preferred.

• Basic culinary skills: portioning, knife handling, cooking techniques (grilling, sauté, roasting, steaming, etc.), following recipes.

• Knowledge of and adherence to food safety, sanitation regulations, and kitchen hygiene standards.

• Ability to follow banquet event orders and adjust to varying menu needs, schedule demands, and service volume.

• Flexibility to work varied shifts, including early mornings, evenings, weekends, and holidays, depending on banquet/event schedule.

• Team-oriented, dependable, able to communicate effectively with kitchen team and service staff.

Because banquet cooking involves significant physical work and exposure to kitchen conditions, candidates must be able to:

• Stand, walk, and work on feet for the majority of a shift (8–10 hours, often during busy banquet service).

• Lift, carry, push, pull kitchen supplies, pots/pans, trays, food boxes, ingredients — frequently lifting up to 50 lbs unassisted.

• Push or pull carts or hand trucks loaded with food or equipment when setting up buffets or stocking stations.

• Perform tasks requiring bending, stooping, kneeling, reaching overhead or below waist level
  , twisting, and good manual dexterity (cutting, chopping, plating, handling utensils/knives).

• Work in hot, humid kitchen environments
  , as well as cold storage/refrigeration areas. Temperature extremes (heat from ovens/stoves, cold from walk-in refrigerators) may be part of the workday.

• Maintain physical stamina and endurance
  , able to work under the time pressure and tempo of banquet service — including large volume and tight turnaround events.

• Hear, communicate, and coordinate effectively with team during busy or noisy kitchen environments.