Event Cook - Peak New York

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

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