Banquet Cook II: High-Volume Event Expert

Mainsail Lodging & Development; Fort Myers (FL); On-site; USD 22,000 - 32,000; Full time

Job summary

Luminary Hotel & Co. in Fort Myers, FL, seeks an energetic Cook II to 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, ensuring quality, safety, and timely service. The role requires early mornings, evenings, weekends, and holidays; you will work with banquet and culinary teams, monitor temperatures, support junior cooks, and uphold food safety practices.

Qualifications

• Demonstrated professional cooking experience; banquet, hotel, or high-volume catering preferred.
• 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

• Prepare hot and cold menu items according to recipes, production lists, guest counts, and portion standards.
• Manage an assigned station and coordinate with banquet staff to meet timelines.
• Ensure proper food safety: temperatures, labeling, dating, and rotation; complete logs.
• Control food costs by following quantities and communicating shortages.

Skills

Professional cooking experience

Banquet/hotel catering

Cooking techniques & portion control

Knife skills & sanitation

Station management & multitasking

Quality under pressure

Attendance & communication

Food safety training

Job description

Luminary Hotel & Co. in Fort Myers, FL, seeks an energetic Cook II to 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, ensuring quality, safety, and timely service. The role requires early mornings, evenings, weekends, and holidays; you will work with banquet and culinary teams, monitor temperatures, support junior cooks, and uphold food safety practices.