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Job Overview

A Banquet Line Cook is responsible for preparing food items in accordance with recipes and established standards in the hotels continuing effort to deliver outstanding service.

  • Starting rate for this role is $20/hr
  • Pay rate for this role based on experience
  • Position does receive gratuities
Essential Responsibilities
  • Prepare food items according to designated recipes and quality standards.
  • Maintain cleanliness.
  • Comply with food sanitation standards and ensure proper safety and sanitation of all kitchen facilities and equipment.
  • Uphold all standards of kitchen hygiene.
  • Manage guest orders in a friendly, timely and efficient manner.
  • Ensure knowledge of menu and all food products.
  • Stock and maintain designated food stations.
  • Visually inspect all food sent from the kitchen.
  • Practice correct food handling and food storage procedures according to federal, state, local and company regulations.
  • Prepare requisitions for supplies and food items.
  • Other tasks as assigned by the Executive Chef and Director of Food and Beverage.
  • Good working knowledge of accepted standards of sanitation.
  • 3 years of banquet culinary experience preferred.
  • Flexible Full-time availability required.


Interaction/Skill Set:
  • Must be able to speak, read, and understand English to communicate with colleagues and supervisors.
  • Enthusiastic, experienced and passionate about food.
  • Foster and uphold a culture of respect, learning and positivity amongst all colleagues.
  • Be an enthusiastic culinarian, eager to research, develop and learn.