Banquet Cook: Masterful Prep & Plating Pro

Proper Hospitality; Palm Springs (CA); On-site; USD 25,000 - 36,000; Full time

Job summary

Proper Hospitality in Palm Springs is seeking a Banquet Cook to assist in all areas of food production, ensuring quality service for menu items and specials. You will prep, portion, and plate dishes according to recipes and plating guides while maintaining orderly, sanitary work areas.

Responsibilities include opening/closing duties, inventory and recipe control, and collaboration with leadership to maintain guest satisfaction in a high-volume setting.

Qualifications

• Minimum of 1 year of experience as a Cook in a fast-paced kitchen environment.
• Certification of culinary training.
• Valid food handling certificate.
• Fluency in English (verbal and written).
• Ability to perform basic mathematical calculations (addition, subtraction, multiplication, division).
• Ability to read, write, and communicate legibly.
• Working knowledge of various cooking methods, ingredients, equipment, and kitchen procedures.

Responsibilities

• Prepare all menu items according to approved recipes, yield guides, and production schedules.
• Cut, fabricate, dice, mince, chop, and portion meats, fish, fowl, vegetables, fruits, and other food items.
• Expand and condense recipes to meet business needs.
• Set up workstation with mise en place, tools, equipment, and supplies.
• Perform opening duties including turning on equipment and stocking stations.
• Maintain sanitation and safety in all kitchen areas and freeze-dates.
• Anticipate guest needs and respond promptly, courteously, and professionally.
• Collaborate with Head Cook or Sous Chef and assist other kitchen areas as needed.

Skills

Cook experience

English fluency

Time management

Attention to detail

Teamwork

Flexibility

Calm under pressure

Education

Culinary training certification

Food safety certificate

Job description

Proper Hospitality in Palm Springs is seeking a Banquet Cook to assist in all areas of food production, ensuring quality service for menu items and specials. You will prep, portion, and plate dishes according to recipes and plating guides while maintaining orderly, sanitary work areas.

Responsibilities include opening/closing duties, inventory and recipe control, and collaboration with leadership to maintain guest satisfaction in a high-volume setting.