Banquet Cook

Job Title: Banquet Cook

Reports To: Banquet Chef

Overview: The premier setting for exceptional meetings and events on Florida’s Emerald Coast, the Emerald Grande checks all the boxes. Indoors and out, our Destin event venues are unparalleled settings for meetings and events. Overlooking beautiful Destin Harbor and the emerald-green hues of the Gulf of Mexico, it’s the perfect location for all manner of group events, including conferences, incentive trips, meet & greets, breakout sessions, product launches, lunch & learn events, and so much more.

Summary: The Banquet Cook is responsible for the preparation of high-quality food for large events in a timely, efficient, sanitary, and consistent manner. 

Essential Duties and Responsibilities 

Food Preparation:

• Prepare food items according to recipes and event menus. 
• Weigh, measure, and mix ingredients. 
• Cook food using various methods (baking, grilling, frying, boiling, steaming, etc.). 
• Ensure food is prepared and maintained at the appropriate temperature. 
• Garnish and arrange food on serving dishes. 

Event Execution:

• Coordinate timing of dish preparation to ensure smooth service. 
• Work collaboratively with other kitchen staff and event staff. 
• Follow proper food handling and storage procedures. 

Hygiene and Maintenance:

• Maintain a clean and organized work area. 
• Clean and maintain kitchen equipment and utensils. 
• Ensure compliance with health and safety regulations. 

Other Duties

• Carving and/or other buffet station duties as required 
• Other duties as assigned.

Qualifications 

To perform this job successfully, an individual must be able to perform each essential duty with confidence. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

 Education and Experience Requirements 

Highschool diploma or GED; a minimum of two years’ professional cooking experience required; experience in banquet cooking and event catering preferred

Knowledge, Skill and Ability Requirements 

Knowledge 

• Strong food preparation skills with excellent attention to detail, including portion sizing for production in bulk, and supervising the exceptional presentation of all products
• Food safety knowledge
• Team and customer focused
• Organization and time management skills
• Ability to handle a fast-paced environment with multiple internal and external guests and operational demands with a high degree of professionalism, operating often with time sensitive deadlines
• Ability to work a flexible schedule including nights, weekends, and holidays

Key Competencies 

Key Competencies include strong work ethic, negotiating and closing, attention to detail, relationship builder, multi-tasker, problem analysis and solving, excellent communicator, confidentiality, and integrity. Adhering to our Core Values includes being guest-centric, teamwork, respect, pro-active, accountable, learning, and sustainable.

Language Skills 

Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple and/or complex correspondence to include new and innovative menus.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. 

Mathematical Skills 

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

Reasoning Ability 

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. 

Other Qualifications 

Availability Open and operational seven days a week. Employees are required to be available to workdays, nights, weekends, and holidays. 

License Requirements Valid driver’s license that has been in effect for at least three years, with no major violations and no more than two minor violations in the past three years.

Rules and Regulations All employees must adhere to all safety rules and regulations required by local, State and Federal authorities, wear the appropriate personal protective equipment necessary to perform the job in a safe manner and will follow all safety rules per the Company’s Safety Policy. 

Language Skills Must be able to speak, read, write, and comprehend the English language. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization. 

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to sit; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stand; walk and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee must be able to lift 5-15 pounds regularly, and over 15 pounds with assistance, upon occasion.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.  

The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions.  Most work is done in busy kitchens that may be crowded and hot due to the equipment being used.