Banquet Cook I: Elevate High-Volume Events

PERG online; Rancho Mirage (CA); On-site; USD 28,000 - 39,000; Full time

Job summary

Omni Hotels is seeking a Banquet Cook 1 to deliver high quality banquet food and adhere to standard procedures. Depending on experience, candidates may be placed at Cook 1 (advanced), Cook 2 (intermediate) or Cook 3 (entry level).

The role requires preparing items on BEOs and prep lists, maintaining quality, portion control, proper temperatures, and clean, organized workspaces in a fast-paced event environment. Weekend/holiday shifts may apply.

Qualifications

• Minimum 6 months to 3 years relevant culinary experience, preferably in high-volume banquet operation.
• Familiar with batch and quantity cooking.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills to understand recipes and measurements.
• Ability to work in a fast-paced, high-pressure environment while maintaining quality.
• Excellent written and verbal communication skills.
• Must have Riverside County Food Handlers certification or obtain upon hire.

Responsibilities

• Prepare all items on BEO's or cover sheets according to standard procedure or otherwise told by supervisor.
• Prepare all items on prep list following standard procedure or otherwise told by supervisor.
• Maintain high quality by inspecting all food products for quality when working on prep list and service line.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance to 30-minute SOP
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Always maintain cleanliness of work area.
• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Cooperate with other cooks to prepare events or special requirements on meals.
• Perform any other job-related duties as assigned by Culinary leadership.

Skills

Culinary experience

Math skills

Eye-hand coordination

Fast-paced environment

Stress management

Team collaboration

Prioritization

Work volume

Sanitation knowledge

Communication skills

Culinary tools usage

Taste and smell

Tools

Knives

Commercial equipment

Job description

Omni Hotels is seeking a Banquet Cook 1 to deliver high quality banquet food and adhere to standard procedures. Depending on experience, candidates may be placed at Cook 1 (advanced), Cook 2 (intermediate) or Cook 3 (entry level).

The role requires preparing items on BEOs and prep lists, maintaining quality, portion control, proper temperatures, and clean, organized workspaces in a fast-paced event environment. Weekend/holiday shifts may apply.