Event Cook

The Press Club Grill; New York (NY); On-site; USD 25,000 - 39,000; Part time

Benefits offered by this job

Time off

Pet insurance

401(k) match

Employee assistance

TAO Savings

Employee discounts

Job summary

The Press Club Grill is seeking an Event Cook for part-time shifts to lead banquet operations, translate BEOs into high-volume food execution, and uphold brand standards. You will set up stations, manage live plating, and coordinate with event leads to ensure guest satisfaction.

Ideal candidates have 1–2 years in high-volume catering or premium venues, strong knife and prep skills, and a focus on food safety. Teamwork is essential in a fast-paced, on-site environment.

Qualifications

• Minimum 1 to 2 years of culinary experience in high-volume catering, banquet operations, or premium restaurant environments.
• Proven 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, including passed hors d'oeuvres, action stations, buffet replenishment, and synchronized multi-course plated dinners according to event timelines.
• Accurately interpret and execute instructions from Banquet Event Orders (BEOs), fire sheets, cover counts, and event captain directions.
• Set up satellite banquet kitchens, mobile service lines, and prep stations with mise en place, equipment, and presentation tools.
• Monitor and maintain optimal food temperatures, freshness, portion sizes, and plating aesthetics during high-volume event service.
• Accommodate VIP guest preferences, live allergy alerts, and special dietary requests swiftly during event run of show.
• Oversee the safe storage, packing, transport, and FIFO rotation of prepped event product before, during, and after service.
• Perform complete station breakdown, post-event sanitization, and proper storage of leftover ingredients and rental or venue equipment.
• Maintain Department of Health food handling, temperature logging, and sanitation standards throughout changing event environments.
• Report all equipment breakage, maintenance needs, or shortage issues immediately to the Banquet Chef.
• Participate in pre-event briefings, culinary line-ups, and operational trainings.
• Foster a collaborative, fast-paced, and professional team environment during demanding service rushes.
• Assist and/ or complete additional tasks as assigned

Skills

Culinary skills

Banquet service

BEOs interpretation

Knife skills

Hot & cold prep

Food safety knowledge

Education

Culinary experience 1-2 years

Job description

Job Description

Part-time team members who meet the requirements are eligible for:

• State Applicable Time Off
• Pet Insurance
• 401(k) Retirement Program with Employer Match
• Employee Assistance Program
• TAO Savings Marketplace
• Employee Discounts and much more!

Execute on-site banquet and private event culinary operations with precision, consistency, and high-level presentation. The Event Cook oversees station setup, live plating, station execution, and breakdown for large-scale banquets, buyouts, and catered functions. Responsible for translating Banquet Event Orders (BEOs) and fire sheets into timely, high-volume food execution while maintaining strict brand standards, food safety, and guest satisfaction.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Execute banquet services, including passed hors d'oeuvres, action stations, buffet replenishment, and synchronized multi-course plated dinners according to event timelines.
• Accurately interpret and execute instructions from Banquet Event Orders (BEOs), fire sheets, cover counts, and event captain directions.
• Set up satellite banquet kitchens, mobile service lines, and prep stations with all necessary mise en place, equipment, and presentation tools.
• Monitor and maintain optimal food temperatures, freshness, portion sizes, and plating aesthetics during high-volume event service.
• Accommodate VIP guest preferences, live allergy alerts, and special dietary requests swiftly during event run of show.
• Maintain active communication with front-of-house event leads, service captains, and banquet managers to synchronize food drops with service flow.
• Oversee the safe storage, packing, transport, and FIFO rotation of prepped event product before, during, and after service.
• Perform complete station breakdown, post-event sanitization, and proper storage of leftover ingredients and rental or venue equipment.
• Maintain Department of Health food handling, temperature logging, and sanitation standards throughout changing event environments.
• Report all equipment breakage, maintenance needs, or shortage issues immediately to the Banquet Chef.
• Participate in pre-event briefings, culinary line-ups, and operational trainings.
• Foster a collaborative, fast-paced, and professional team environment during demanding service rushes.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue Event Cook training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 1 to 2 years of culinary experience in high-volume catering, banquet operations, or premium restaurant environments.
• Proven 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.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must be able to move quickly
• Must be able to push and lift up to 75 lbs. with or without assistance
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment