Banquet/Cook

Oliver Hotels & Resorts; Tampa (FL); On-site; USD 32,000 - 46,000; Full time

Job summary

Oliver Hotels & Resorts is seeking an experienced banquet-focused cook for the DoubleTree Tampa Rocky Point Waterfront. The ideal candidate brings 1–2 years of professional cooking experience in hotel, banquet, catering, or high-volume food-service environments.

You will read BEOs, prepare buffet and plated meals, manage multiple items, maintain quality and timing, and support the culinary team during peak periods.

Qualifications

• 1–2 years of professional cooking experience in hotel/banquet/high-volume setting.
• Experience with banquets, meetings, luncheons, dinners, and special events.
• Experience reading BEOs, menus, recipes, and production sheets.
• Food safety knowledge; ServSafe or equivalent preferred.
• Ability to adjust prep for guest counts and dietary restrictions.

Responsibilities

• Prepare and execute buffet and plated meals with attention to quality and timing.
• Estimate prep needs and minimize waste, especially for banquets.
• Support culinary team during busy periods and read BEOs for changes.
• Maintain presentation standards and proper portioning.

Skills

Interpersonal skills

Communication

Organizational skills

Stress management

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???