Banquet Cook

Non-Exempt | Full-Time Benefits: Health, Dental, Vision, Life & Pet Insurance

401K Matching | Paid Vacation | Sick Leave | Daily Lunch Program

REPORTS TO: Executive Chef, Banquet Chef, and Designated Culinary Leadership

POSITION SUMMARY

The Banquet Cook prepares, cooks, and executes high-quality food for banquets, private events, club functions, and large-scale culinary operations at Hideaway Golf Club. The position focuses on large-batch cooking, preparation, high-volume production, and consistent execution of approved recipes and menus. Under the direction of banquet and culinary leadership, the Banquet Cook uses sound organization, production techniques, and time management to deliver consistent flavor, temperature, appearance, and quality regardless of guest count.

LARGE-BATCH COOKING & FOOD PRODUCTION

• Prepare large quantities of food for banquets, private events, member functions, and club operations.
• Execute and accurately scale batch recipes, maintaining consistent flavor, texture, seasoning, yield, and presentation.
• Use high-volume methods including roasting, braising, grilling, sautéing, steaming, and bulk sauce and stock preparation.
• Safely operate applicable commercial equipment, including convection and combi ovens, steamers, and tilt skillets.
• Prepare proteins, vegetables, starches, soups, sauces, and other components to required quantities.
• Monitor cook times, batch temperatures, and holding procedures; account for equipment capacity and batch size.

BANQUET PREPARATION & EVENT EXECUTION

• Review banquet event orders (BEOs), menus, production sheets, and preparation schedules.
• Complete assigned mise en place and production to event deadlines.
• Support plated banquets, buffets, family-style service, action stations, and other event formats.
• Follow portioning and plating specifications across all guest meals.
• Coordinate readiness and finishing times with banquet leadership and fellow cooks.
• Communicate shortages, delays, and production challenges before they affect service.
• Assist with event breakdown, safe storage of remaining food, and kitchen reset.

FOOD QUALITY & CONSISTENCY

• Follow approved recipes and specifications; obtain approval before substitutions or changes.
• Taste and evaluate food throughout production and correct quality issues before service.
• Maintain proper cooking, holding, and serving temperatures while protecting product quality.
• Account for the effects of batch size and holding time on final flavor and texture.
• Control portions and minimize food waste through responsible handling and preparation.

ORGANIZATION, EFFICIENCY & TEAMWORK

• Maintain an organized, clean, and adequately stocked production area.
• Prioritize tasks based on event schedules and leadership direction.
• Work efficiently and independently while supporting team production needs.
• Provide clear updates on progress, product requirements, and completed assignments.
• Adapt to changes in event attendance, menus, or service priorities.
• Take appropriate initiative to help teammates and support other outlets as needed.

FOOD SAFETY & SANITATION

• Follow club procedures and applicable health regulations.
• Use correct storage, labeling, dating, cooling, reheating, and temperature-control practices, especially for bulk batches.
• Prevent cross-contamination and follow allergen-handling procedures.
• Clean and sanitize equipment, tools, and work areas.
• Immediately report food safety concerns, unsafe conditions, and equipment issues.