Banquet Line Cook: High-Volume Event Kitchen Pro

Davidson Hospitality Group.; Indianapolis (IN); On-site; USD 38,000 - 48,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

Teledoc

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

The Westin Indianapolis, operated by Davidson Hospitality Group, seeks a Banquet Line Cook to join a fast-paced, high-volume culinary team delivering exceptional guest experiences for downtown Indianapolis events and weddings.

You will expertly assemble banquet stations, plate exquisite dishes, maintain the highest standard of food quality and safety, coordinate with event staff, and adapt to changing requirements under tight timelines; weekend and holiday availability is required to support

Qualifications

• High school diploma or equivalent.
• 2+ years of experience in banquet or high-volume cooking.
• Culinary certificate or degree preferred.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Excellent communication skills and ability to work in a team.
• Attention to detail and commitment to food quality and safety.
• Flexibility to work weekends, evenings, and holidays as needed.
• Ability to stand for extended periods of time and lift up to 50 pounds.

Responsibilities

• Banquet Line Cook will join a fast-paced, high-volume culinary team.
• Prepare banquet meals with precision and care to ensure quality and consistency.
• Coordinate with event staff to execute flawless service for weddings and events.

Skills

Banquet cooking

High-volume cooking

Teamwork

Communication

Food safety

Education

High school diploma or equivalent

Culinary certification/degree

Job description

The Westin Indianapolis, operated by Davidson Hospitality Group, seeks a Banquet Line Cook to join a fast-paced, high-volume culinary team delivering exceptional guest experiences for downtown Indianapolis events and weddings.

You will expertly assemble banquet stations, plate exquisite dishes, maintain the highest standard of food quality and safety, coordinate with event staff, and adapt to changing requirements under tight timelines; weekend and holiday availability is required to support