Banquet Cook 2 | Full Time

Clear Destination Inc.; Louisville (KY); Hybrid; USD 21,000 - 29,000; Full time

Job summary

Banquet Cook 2 at Clear Destination Inc. is seeking a skilled culinary professional to prepare banquet foods and oversee service quality for large events. Starting hourly rate is $18, based on experience, with potential progression to Cook 1, 2, or 3 positions based on skill level.

The role emphasizes high standards, accurate timing, and adherence to safety guidelines in a fast-paced hotel/restaurant kitchen environment.

Qualifications

• At least 4 years culinary experience in a hotel or restaurant kitchen.
• Must obtain Food Handlers Certification.
• Excellent written and verbal communication and organizational skills.
• Advanced knife skills required.
• Basic math skills and understanding of weights and measures to follow recipes.
• Familiar with batch and quantity cooking.
• Culinary degree and/or formal training strongly preferred.
• Flexible scheduling including nights, weekends, and holidays.
• Physical ability to lift up to 50 pounds and stand for extended periods.
• Work environment includes humidity, steam and extreme temperatures; exposure to chemicals.
• Cooking utensils and equipment knowledge.

Responsibilities

• Prepare all food items as directed by supervisor with limited supervision.
• Maintain safe food handling procedures at all times.
• Understand large scale food production and timing requirements.
• Plate and buffet item preparation to specifications.
• Ensure station is ready for service 15 minutes prior to service.
• Produce items including grilling, roasting and baking fish, steaks, chicken and shellfish.
• Communicate effectively with team members and management.
• Attend required department trainings and meetings.

Skills

Culinary techniques

Food safety

Team communication

Knife skills

Batch cooking

Education

Culinary degree

Tools

Commercial equipment

Job description

Banquet Cook 2

Overview

Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions. Starting at $18/hr. based on experience.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Maintain safe food handling procedures at all times
• Ability to understand large scale food production and times required to complete tasks.
• Good knowledge of culinary fundamentals and techniques.
• Maintain kitchen sanitation in accordance with health department guidelines
• A proper understanding of how to properly and safely us all culinary equipment.
• Required to learn all menu items produced by assigned station.
• Ensure station is set for service 15 minutes prior to service.
• The ability to do plate presentations that meet our specifications.
• Prepare a mixture of buffet and plated style items
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.

Qualifications

• Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.
• Must obtain Food Handlers Certification
• Excellent written and verbal communication skills as well as organizational skills.
• Advanced knife skills required.
• Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
• Must be familiar with batch and quantity cooking
• Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Flexible Scheduling to include nights, weekends, and holidays.
• Physical Requirements:
• Must be able to lift, push, pull and carry moderate weight, up to 50 pounds.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Working Environment:
• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.
• Tools & Equipment:
• Cooking utensils and equipment.