Description
The Banquet Cook prepares and serves food for an assigned kitchen station, including ingredient preparation, cooking, portioning, station setup and breakdown, and maintaining food quality and safety standards. The role operates a wide range of commercial kitchen equipment, follows recipes and sanitation procedures, monitors temperatures, controls waste, performs opening and closing duties, and collaborates with kitchen staff. It requires physical stamina for prolonged standing, frequent bending and repetitive motions, and occasional lifting of more than 50 pounds; prior kitchen supervisory experience is preferred.
