Banquet Event Cook: Precision Plating & High-Volume Service

Tao Group Hospitality; New York (NY); On-site; USD 25,000 - 39,000; Part time

Benefits offered by this job

Time Off

Pet Insurance

401k match

Employee Assistance

TAO Marketplace

Employee Discounts

Job summary

Tao Group Hospitality seeks an on-site Event Cook to execute banquet and private event culinary operations with precision and high-level presentation. You will translate BEOs into timely food execution, manage station setup, live plating, and breakdown for large-scale events, while upholding brand standards and food safety.

The role requires 1–2 years of high-volume culinary experience, strong knife skills, and the ability to work in a fast-paced team environment, with flexibility for extended

Qualifications

• Minimum 1–2 years of culinary experience in high-volume catering, banquet operations, or premium restaurant environments.
• Familiarity with BEOs, banquet station setup, batch cookery, and synchronized banqueting service.
• Proficient knife skills, hot line and cold prep competencies, and knowledge of safe food-holding practices.

Responsibilities

• Execute banquet services (hors doeuvres, action stations, buffets, multi-course plated dinners) per event timelines.
• Interpret and execute instructions from BEOs, fire sheets, cover counts, and captain directions.
• Set up satellite banquet kitchens, service lines, and prep stations with mise en place and presentation tools.
• Monitor food temperatures, portion sizes, and plating aesthetics during high-volume service.
• Accommodate VIP preferences, allergy alerts, and dietary requests during events.

Skills

Communication skills

Physical stamina

Team collaboration

Reading & writing

Job description

Tao Group Hospitality seeks an on-site Event Cook to execute banquet and private event culinary operations with precision and high-level presentation. You will translate BEOs into timely food execution, manage station setup, live plating, and breakdown for large-scale events, while upholding brand standards and food safety.

The role requires 1–2 years of high-volume culinary experience, strong knife skills, and the ability to work in a fast-paced team environment, with flexibility for extended