Banquet Cook

Arrowmont School of Arts and Crafts; Tennessee; On-site; USD 30,000 - 40,000; Full time

Job summary

Arrowmont School of Arts and Crafts is looking for a banquet cook to play a vital role in the culinary team. The ideal candidate will prepare and serve meals, ensure food quality, and maintain cooking stations, all while working under pressure during events. Strong cooking techniques and teamwork spirit are essential for success in this position.

Qualifications

• Prior experience in a professional kitchen, preferably in banquet or catering services.
• 1–3 years of cooking experience in high-volume kitchens often required.

Responsibilities

• Prepare and cook food items in large quantities according to event-specific menus.
• Maintain cleanliness and organization at cooking stations, adhering to food safety guidelines.
• Assist in organizing food and service areas for events, accommodating special requests.

Skills

Strong cooking techniques

Attention to detail

Good communication skills

Knowledge of food safety

Ability to work under pressure

Job description

Description

The banquet cook is a critical member of the culinary team at Arrowmont School of Arts and Crafts. Creating and serving delicious meals to our guests (breakfast, lunch, and dinner service), the ideal candidate is a motivated team player with comfort in a guest facing experience.

Requirements

Food Preparation:

Prepare and cook food items in large quantities according to event-specific menus.

Ensure food is prepared according to recipe standards, ensuring taste, presentation, and portion control.

Work efficiently under pressure to meet event timelines, ensuring food is ready at the appropriate times for service.

Station Management:

Operate various kitchen stations such as grill, sauté, or buffet setup, depending on the event’s requirements.

Ensure that all ingredients are prepped and ready for use during the event (e.g., chopping vegetables, marinating proteins, etc.).

Maintain cleanliness and organization at cooking stations, adhering to food safety and sanitation guidelines.

Food Quality and Consistency:

Ensure consistency in food quality, flavor, and presentation for every dish produced.

Monitor cooking times and temperatures to avoid over- or under-cooking, maintaining food at the correct temperature for service.

Follow food safety standards for storage, handling, and preparation to prevent contamination and foodborne illness.

Collaboration with Kitchen Staff:

Work alongside other kitchen staff (such as prep cooks, sous chefs, and banquet chefs) to ensure smooth operation during large-scale events.

Assist in coordinating food preparation based on event schedules and guest numbers.

Communicate effectively with other team members to ensure service runs efficiently.

Cleaning and Maintenance:

Clean and sanitize cooking equipment, utensils, and work areas before, during, and after food preparation.

Dispose of food waste according to safety and environmental standards.

Maintain equipment and inform supervisors of any maintenance or repair needs.

Event Coordination:

Assist in organizing food and service areas for events, such as buffets, plated meals, or stations.

Work with event planners and banquet staff to accommodate dietary restrictions, special requests, or last-minute menu changes.

Inventory Control:

Help monitor ingredient stock levels, and report to kitchen supervisors when supplies are low.

Use ingredients efficiently to minimize waste and stay within budget.

Assist in unloading and storing deliveries.

Experience: Prior experience in a professional kitchen, preferably in banquet or catering services. 1–3 years of cooking experience in high-volume kitchens is often required.

Skills:

Strong cooking techniques, including grilling, sautéing, baking, and other necessary methods.

Ability to prepare and cook food in large quantities.

Attention to detail to ensure high-quality food and presentation.

Ability to work under pressure, particularly during busy events or tight time frames.

Good communication and teamwork skills.

Knowledge of food safety and sanitation standards.

Physical Demands:

Ability to stand for long periods and work in a hot, fast-paced kitchen environment.

Physical stamina to lift heavy ingredients, cooking equipment, and supplies.

Willingness to work flexible hours, including weekends, evenings, and holidays based on event schedules.

Must have the ability to walk unaided up and down hills, lift and move items up to 50 lbs. Must be able to bend, stoop and reach above their head. This position demands frequent exposure to the weather. Must be able to work around heat, noise, dust, odors, cleaning agents, etc. Must possess the use of long term and short-term memory.

INCLUSION AND EQUAL OPPORTUNITY STATEMENT

Arrowmont is committed to creating an anti-racist, diverse and inclusive workforce and work environment and is proud to be an equal opportunity employer. Arrowmont strongly encourages people of color, women, LGBTQ+ individuals, people with disabilities, members of ethnic minorities, and veterans to apply. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, veteran status, or other applicable legally protected characteristics. Arrowmont is committed to compliance with all fair employment practices regarding citizenship and immigration status.

Consistent with the Americans with Disabilities Act (ADA), it is the policy of Arrowmont School of Arts and Crafts to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact your immediate supervisor or the Chief Officer of People & Culture.