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JOB TITLE – Line Cook

DEPARTMENT – Banquets

REPORTS TO – Sous Chef/Executive Banquet Chef

 
SUMMARY 
The Banquet Line Cook is an essential part of delivering high-quality, large-scale dining experiences for events hosted by the Banquets Department. Working under the direction of the Banquet Sous Chef and Executive Banquet Chef, this position is responsible for preparing menu items for a variety of functions, ensuring consistency, accuracy, and timely service. The ideal candidate thrives in a high-volume kitchen, maintains excellent attention to detail, and takes pride in executing dishes that meet the culinary vision and standards of the banquet operation.

 
JOB ENVIRONMENT 
Primarily works indoors in a high-pressure, fast-paced kitchen environment. Frequently exposed to heat, steam, sharp utensils, and commercial kitchen equipment. Requires the ability to work evenings, weekends, and holidays. Physical demands include standing for extended periods, lifting and carrying up to 50 pounds, and safely operating kitchen tools and appliances.

SKILLS, EDUCATION AND QUALIFICATIONS 

•         1–2 years of prior cooking experience in banquets, catering, hotels, or high-volume kitchens preferred

•         Strong understanding of culinary techniques, knife skills, and kitchen safety practices

•         Ability to follow recipes, production sheets, and plating specifications accurately

•         High attention to detail and commitment to consistent quality

•         Ability to manage time effectively in a fast-paced, deadline-driven environment

•         Strong teamwork and communication skills

•         Punctual, dependable, and adaptable to changing event needs

ESSENTIAL FUNCTIONS 

•         Prepare and cook menu items for banquets according to established recipes, plating guidelines, and portion controls

•         Execute dishes to meet event service times and maintain quality throughout service

•         Maintain a clean, organized, and fully stocked station before, during, and after events

•         Adhere to all food safety, sanitation, and hygiene regulations

•         Communicate effectively with banquet chefs, servers, and other kitchen staff to ensure smooth service flow

•         Support other banquet kitchen stations or functions as needed

COMPENSATION

$23.00/hour - $25.00/hour. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

·       May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs

·       Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.