Banquet Line Cook: Precision, Speed & Plate Perfection

PGA National Resort & Spa; Florida; On-site; USD 36,000 - 54,000; Full time

Job summary

PGA National Resort & Spa in Palm Beach Gardens, FL seeks a Line Cook Banquet to prepare banquet menu items and contribute to high-volume events. You will work with the culinary team to ensure quality, presentation and timely service in a fast-paced setting.

The role requires basic cooking techniques, food safety knowledge, flexibility to work evenings and holidays, and strong teamwork. Experience in banquet or large-scale kitchens is preferred.

Qualifications

• High school diploma or equivalent.
• At least 1 year of experience working as a line cook or in a similar culinary role.
• Knowledge of basic cooking techniques and food safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Prepare and cook banquet menu items according to standardized recipes and presentation guidelines.
• Coordinate with sous chefs and banquet managers to ensure smooth kitchen operations during events.
• Maintain cleanliness and organization of the workstation, adhering to food safety and sanitation standards.
• Assist in receiving and storing food deliveries, ensuring proper rotation and inventory management.
• Adapt to changing event requirements, including accommodating special dietary needs and last-minute menu adjustments.
• Monitor cooking times and temperatures to ensure food quality and safety.
• Support the culinary team in setup and breakdown of banquet kitchen stations.

Skills

Basic cooking techniques

Food safety knowledge

Time management

Communication skills

Teamwork

Education

High school diploma

ServSafe certification

Culinary school certification

Job description

PGA National Resort & Spa in Palm Beach Gardens, FL seeks a Line Cook Banquet to prepare banquet menu items and contribute to high-volume events. You will work with the culinary team to ensure quality, presentation and timely service in a fast-paced setting.

The role requires basic cooking techniques, food safety knowledge, flexibility to work evenings and holidays, and strong teamwork. Experience in banquet or large-scale kitchens is preferred.