Banquet Cook: Elevate Guest Dining Experience

bearcreekexternalcareers; Macungie (Lehigh County); On-site; USD 45,000 - 60,000; Full time

Job summary

Bear Creek is seeking a Banquet Cook focused on guest service to help create memorable experiences for our guests. You will join the Banquet back-of-house team, execute established menu items, and uphold high dining standards.

You must be able to work with a team or alone, maintain sanitation, handle high-volume events, lift up to 30 pounds, and be available on weekends, holidays, and special events. This role requires strong organization and clear communication.

Qualifications

• Must be at least 18 years of age.
• 1 year experience in high volume, professional restaurant preferred.
• Reliable transportation.
• Excellent kitchen administration knowledge and ability to work as part of a team.
• Strong organization and active listening skills.
• The ability to work on your feet for most of the day and lift 30 pounds at a time.
• Availability during peak operating times, e.g.: weekends, holidays and special events.

Responsibilities

• Maintain and strictly abide by State sanitation/health regulations and hotel requirements.
• Meet with Head Chef/Sous Chef to review assignments and changes.
• Complete opening duties: set up workstation, inspect cleanliness, check production schedule, establish priorities, requisition supplies, transport and stock.
• Start prep work for the day’s menu.
• Organize prep items from different areas for service readiness.
• Inform Chef of shortages and available specials to the team.
• Communicate during busy periods to ensure optimum service.
• Maintain proper storage procedures per Health Department and hotel requirements.
• Closing duties: return items to storage, label and date, tidy storage areas and clean prep areas.

Skills

Active listening

Teamwork

Communication

High volume

Lifting 30 lbs

Job description

Bear Creek is seeking a Banquet Cook focused on guest service to help create memorable experiences for our guests. You will join the Banquet back-of-house team, execute established menu items, and uphold high dining standards.

You must be able to work with a team or alone, maintain sanitation, handle high-volume events, lift up to 30 pounds, and be available on weekends, holidays, and special events. This role requires strong organization and clear communication.