Banquets Prep Cook

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Department: Banquets

Reports To: Sous Chef/Executive Banquet Chef

The Banquet Prep Cook plays a vital role in ensuring the smooth and efficient operation of the Banquets Department by preparing ingredients and components for a variety of large-scale events. Working under the direction of the Banquet Sous Chef and Executive Banquet Chef, this position is responsible for following production sheets, recipes, and portion controls to prepare food items in advance of service. The ideal candidate is organized, detail-oriented, and able to thrive in a high-volume kitchen environment, ensuring that all prep work supports the timely execution of banquet menus at the highest quality standards.

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:

• 12 years of prior prep 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:

• Wash, chop, slice, measure, and prepare ingredients according to recipes and event production needs
• Prepare sauces, dressings, marinades, and other food components as directed by banquet chefs
• Maintain a clean, organized, and sanitized work area throughout the shift
• Follow all food safety, sanitation, and hygiene regulations
• Assist banquet line cooks during service periods as needed
• Monitor inventory of prepped items and communicate shortages to supervisors
• Support other kitchen stations or functions as required for banquet operations

Compensation: $19.00/hour - $23.00/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.