Banquet Cook II

Luminary Hotel & Co

United States

On-site

USD 35,000 - 52,000

Full time

12 days ago

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Benefits offered by this job

Medical, Dental & Vision

HSA & Flexible Spending Account

401(k) Retirement Plan

Paid Time Off & Volunteer Time Off

Holiday Pay & Bereavement Leave

Growth & Development Opportunities

Tuition Reimbursement

Employee Assistance Program

Travel Discounts for hotel team

FREE meal (full-service hotel team)

Job summary

Luminary Hotel & Co. seeks a Cook II to independently prepare hot and cold menu items for meetings, weddings, conferences, and events at Luminary Hotel & Co. and the Caloosa Sound Convention Center. You will manage an assigned station, ensure quality, safety, and timely service.

The role requires solid cooking skills, good judgment, and the ability to maintain standards while supporting a team of cooks. Ephemeral shifts include early mornings, evenings, weekends, and holidays as needed.

Qualifications

Demonstrated professional cooking experience.
Banquet, hotel, or high-volume catering experience preferred.
Working knowledge of cooking techniques, recipe execution, knife skills, sanitation, and food safety.
Ability to independently manage an assigned station and coordinate multiple tasks.
Ability to maintain consistent quality under pressure and meet service deadlines.
Dependable attendance, clear communication, and willingness to support developing cooks.
Completion of required food safety training.

Responsibilities

Independently prepare hot and cold menu items according to established recipes, production lists, guest counts, and portion standards.
Apply proper cooking techniques to proteins, vegetables, starches, sauces, soups, and other items.
Check seasoning, doneness, temperature, and presentation before service.
Follow allergy and dietary instructions, confirming special preparation requirements with the supervisor.
Organize and manage an assigned station, completing production within established timelines.
Review event details and communicate ingredients, equipment, and staffing needs to the Banquet Supervisor.
Execute banquet plating, buffet setup, replenishment, and breakdown.
Monitor food quality and quantities during service and communicate adjustments needed.
Support Cook III team members with preparation methods, station organization, and established standards.
Use calibrated thermometer to verify temperatures; complete required logs.
Prevent cross-contamination through proper food handling, storage, labeling, dating, and rotation.
Maintain clean, organized workstations, equipment, coolers, and storage areas.
Follow safe equipment practices and report hazards, injuries, and equipment problems promptly.
Follow production quantities and portion standards to control food costs and reduce waste.
Attend daily briefings and required training.

Skills

Professional cooking experience

Banquet/HOTEL/high-volume catering

Cooking techniques & knife skills

Station management & multi-tasking

Quality under pressure

Attendance & communication

Food safety training completion

Job description

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.

The Cook II independently prepares, and cooks assigned menu items for meetings, weddings, conferences, and special events at Luminary Hotel & Co. and the Caloosa Sound Convention Center. This position requires solid cooking skills, sound judgment, and the ability to manage an assigned station while maintaining food quality, safety, and timely service.

Essential Functions Food Preparation and Quality

Independently prepare hot and cold menu items according to established recipes, production lists, guest counts, and portion standards. Apply proper cooking techniques to proteins, vegetables, starches, sauces, soups, and other assigned items. Check seasoning, doneness, temperature, and presentation before service. Follow allergy and dietary instructions, confirming special preparation requirements with the supervisor.

Banquet Production and Service

Organize and manage an assigned station, completing production within established timelines. Review assigned event details and communicated ingredients, equipment, and staffing needs to the Banquet Supervisor. Execute banquet plating, buffet setup, replenishment, and breakdown. Monitor food quality and quantities during service and communicate adjustments needed. Support Cook III team members with preparation methods, station organization, and established standards.

Food Safety and Sanitation

Use a calibrated thermometer to verify cooking, holding, cooling, and reheating temperatures; complete required logs. Prevent cross-contamination through proper food handling, storage, labeling, dating, and rotation. Maintain clean, organized workstations, equipment, coolers, and storage areas. Follow safe equipment practices and report hazards, injuries, and equipment problems promptly.

Cost Control and Teamwork

Follow production quantities and portion standards to control food costs and reduce waste. Monitor ingredient usage and communicate shortages or excess production to the supervisor. Handle surplus food according to established cooling, storage, and reuse procedures. Work cooperatively with culinary, stewarding, and banquet service teams. Attend daily briefings and required training; perform related duties as assigned.

Schedule and Physical Requirements

Must be available early mornings, evenings, weekends, and holidays based on business needs. Duties require prolonged standing, bending, reaching, and lifting up to 50 pounds, with assistance as needed. Must be able to perform essential duties with or without reasonable accommodation.

Qualifications

Demonstrated professional cooking experience
banquet, hotel, or high-volume catering experience preferred.
Working knowledge of cooking techniques, recipe execution, knife skills, sanitation, and food safety.
Ability to independently manage an assigned station and coordinate multiple tasks.
Ability to maintain consistent quality under pressure and meet service deadlines.
Dependable attendance, clear communication, and willingness to support developing cooks.
Completion of required food safety training.

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Mainsail Lodging & Development is an award-winning, Tampa, Florida-based company specializing in hotel, furnished housing, and resort property management and development, marketing and sales.

An established company with a dynamic entrepreneurial spirit, Mainsail prides itself in finding unique lodging opportunities with a purpose and applying its passion and expertise to each project.

Find your dream career within an impressive portfolio of top-branded properties throughout the southeastern United States and Caribbean.

Each Mainsail property inspires guests with a distinct character and meticulously crafted, sophisticated style, from a private island resort, and urban culinary showplaces, to waterfront marvels, boutique southern hotels, and a historic jazz era icon.

Stay Sojo, Mainsail’s newest brand, provides short-term furnished living options across the country, while Mainsail Vacation Rentals manages a collection of private, luxury vacation homes in Florida.

A bright future with stellar benefits awaits! We have a comprehensive and competitive benefits program: