Culinary Banquet Cook

The Banquet Cook leads by example in all aspects of banquet production and service, representing the Executive Chef's core values of quality, sanitation, and fair treatment. This role is responsible for maintaining a clean, organized, and efficient workplace while reporting directly to the Banquet Chef or Banquet Sous Chef. The position requires professional relations with associates and the ability to lift a minimum of 50lbs and stand/walk for extended periods. The Banquet Cook should be well-versed in all aspects of the Banquet Kitchen, including breakfast, lunch, brunch, tea services, receiving, amenities, and dinner service.