Banquet Chef: High-Volume Event & Plating Expert

OCI Hospitality; Tampa (FL); Hybrid; USD 36,000 - 60,000; Full time

Job summary

The DoubleTree Tampa Rocky Pt. Waterfront is seeking an experienced cook with a banquet focus to prep and execute high-volume events. You will handle buffet and plated service, read BEOs, and maintain quality and timing across multiple menu items.

Ideal candidates have 1–2 years in hotel or banquet kitchens, strong organizational and safety practices, and the ability to work flexibly on event-driven schedules. ServSafe or equivalent certification is preferred.

Qualifications

• 1-2 years of professional cooking experience, preferably in a hotel, banquet, catering, restaurant, or similar high-volume food-service environment.
• Banquet or catering experience preferred, including prep and execution of smaller meetings, luncheons, dinners, and events.
• Ability to read BEOs and adjust prep for guest counts and dietary restrictions.
• Knowledge of food safety, sanitation, temperature control, labeling and rotation/FIFO.
• ServSafe or equivalent certification preferred.

Responsibilities

• Focus on banquet operations, preparing and executing buffet and plated meals while maintaining quality and timing.
• Prepare and execute multiple menu items with batch cooking and efficient production.
• Read and interpret BEOs to adjust preparation for guest counts and dietary needs.
• Maintain proper food safety practices, portioning, plating, garnishing and presentation.
• Work independently when needed and support culinary team during busy periods.
• Adapt to early mornings, evenings, weekends, and holidays per banquet/event schedules.

Skills

Interpersonal skills

Communication skills

Organizational skills

Attention to detail

Stress management

Food safety knowledge

Job description

Description

The DoubleTree Tampa Rocky Pt. Waterfront has an opening for an experience cook with a focus on banquets.

• 1–2 years of professional cooking experience, preferably in a hotel, banquet, catering, restaurant, or similar high-volume food-service environment.
• Previous banquet or catering experience strongly preferred, including preparation and execution of smaller meetings, receptions, luncheons, dinners, and special events.
• Experience preparing food from banquet event orders (BEOs), menus, recipes, and production sheets.
• Ability to prepare and execute buffet and plated meal service while maintaining quality, presentation, and proper timing.
• Experience with batch cooking and preparing multiple menu items simultaneously.
• Working knowledge of grill, sauté, fryer, oven, prep, and basic pantry/cold-food preparation.
• Ability to properly portion, plate, garnish, and present food according to established standards.
• Understanding of food safety, sanitation, temperature control, proper food storage, labeling and rotation/FIFO.
• Ability to estimate preparation needs and minimize waste and overproduction, particularly for smaller banquet functions.
• Comfortable working independently when necessary while also supporting the culinary team during busy periods.
• Ability to read BEOs and adjust preparation based on guest counts, dietary restrictions and last-minute changes.
• Flexibility to work early mornings, evenings, weekends and holidays based on banquet/event schedules.
• ServSafe or equivalent food-safety certification preferred.

Requirements

Qualifications

• Strong interpersonal and communication skills
• Strong organizational skills and attention to detail
• Ability to handle stressful situations with poise and professionalism
• Conduct work-related functions in a professional manner???