Banquets Culinary - Cook

Overview

The Cook II plays an essential role in delivering high-quality culinary experiences by preparing, cooking, and presenting a variety of menu items with accuracy and consistency. This position supports the smooth daily operation of the kitchen through skillful food preparation, organized station management, and strict adherence to resort food-safety and sanitation standards.

Banquets Culinary Cook 3

Hourly Rate: $19.00 - $20.50

• Prepare and execute menu items according to established recipes, presentation standards, and timing requirements.
• Maintain a clean, organized, and well-stocked workstation throughout service.
• Assist with daily prep, including portioning proteins, preparing sauces, and cooking vegetables and starches.
• Operate standard kitchen equipment such as ovens, grills, fryers, ranges, and immersion circulators safely and effectively.
• Monitor food quality, freshness, and consistency while minimizing waste.
• Follow all HACCP guidelines and resort sanitation protocols to ensure a safe working environment.
• Collaborate with the culinary team to ensure smooth service during high-volume periods.
• Communicate any product shortages, equipment issues, or operational concerns to leadership promptly.

• Minimum of 2 years’ experience as a line cook in a resort, hotel, or upscale restaurant.
• Proficient knife skills and strong command of common cooking techniques such as sautéing, roasting, grilling, blanching, and frying.
• Ability to prepare proteins, sauces, vegetables, and starches with precision and consistency.
• Solid understanding of kitchen operations, food safety, and sanitation practices.
• Strong communication skills and a positive, professional attitude.
• Ability to stay focused and organized in a fast-paced, high-pressure environment.
• Must be able to stand for extended periods and lift up to 50 lbs.
• Flexibility to work various shifts, including weekends and holidays.
• Valid food handler’s card (or ability to obtain within 30 days of hire).
• Culinary degree or formal training preferred but not required.