Banquet Cook - High-Volume Kitchen, Weekend, Part-Time

ahcexternalsite; Grand Rapids (MI); On-site; USD 19,000 - 30,000; Part time

Benefits offered by this job

Discounted downtown parking

Free employee meals

DailyPay

Hotel and restaurant discounts

Job summary

AHC Hospitality seeks a Banquet Cook to prepare and execute high-quality banquet and employee meals, following recipes, plating guides, and safety guidelines under the Banquet Kitchen Supervisor. This is a production-focused role that supports daily kitchen operations.

The position requires weekend availability in a busy, high-volume environment; candidates should have 1–2 years kitchen experience, ServSafe certification, and a team-oriented attitude, with opportunities for growth and employee

Qualifications

• High school diploma or GED preferred; 1–2 years of professional kitchen experience required; banquet foodservice experience preferred.
• ServSafe certification (or equivalent) required, or willingness to obtain upon hire.
• Culinary training or vocational education a plus but not required in lieu of experience.

Responsibilities

• Prepare banquet and employee meal items according to recipes, plating guides, and event specifications.
• Follow prep lists daily and communicate shortages to supervision.
• Accurately complete temperature and food safety logs.
• Maintain clean, organized storage areas and practice strict FIFO rotation.
• Assist with washing dishes and general kitchen cleaning as assigned.
• Complete closing duties and assist in setup of employee meals.
• Communicate with Banquet Kitchen Supervisor to ensure quality, consistency, and smooth service.
• Support a positive, team-oriented kitchen culture.

Skills

Culinary skills

High-volume cooking

Recipe following

Food safety logs

FIFO knowledge

Team communication

Attention to detail

Positive attitude

Education

High school diploma or GED

ServSafe certification

Culinary training

Job description

AHC Hospitality seeks a Banquet Cook to prepare and execute high-quality banquet and employee meals, following recipes, plating guides, and safety guidelines under the Banquet Kitchen Supervisor. This is a production-focused role that supports daily kitchen operations.

The position requires weekend availability in a busy, high-volume environment; candidates should have 1–2 years kitchen experience, ServSafe certification, and a team-oriented attitude, with opportunities for growth and employee