Cook II – Banquet

About the role

Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests.

Key responsibilities

• Prepare and present banquet plates and platters according to standards.
• Set up, operate, and break down banquet or buffet stations, including ovens, stoves, grills, microwaves, and fryers.
• Carve buffet meats on request and ensure proper portioning.
• Maintain adequate stock of all banquet items and ingredients.
• Prepare ingredients by chopping, weighing, portioning, and storing food safely.
• Wash, peel, and handle fresh fruits and vegetables.
• Measure, mix, and cook foods following recipes, quality, and presentation guidelines.
• Prepare cold foods and test cooked items for doneness.
• Monitor food quality throughout preparation and service.
• Serve food in correct portions and onto appropriate receptacles.
• Wash and disinfect kitchen areas, tools, knives, and equipment after service.
• Follow safety, security, and company policies; report any hazards or incidents.

Required profile

• High school diploma or equivalent (GED).
• Minimum of 2 years related banquet or catering experience.
• No supervisory experience required.

Required skills

• Microwaves
• Stoves
• Fryers
• Grills
• Chopping
• Weighing
• Portioning
• Storing food
• Food preparation
• Oven operation