Position Type: Full-Time, Seasonal
Department: Culinary
Reports To: Executive Chef
Pay: Commensurate with experience (Starting at $22.00/Hour)

POSITION SUMMARY:

The Banquet Line Cook – Cold Food & Pantry is responsible for the preparation and presentation of all cold food items for banquet events and daily food service. This includes salads, cold appetizers, dressings, chilled platters, fruit displays, charcuterie, and desserts. The cook ensures all food is prepared to the highest quality standards using established recipes and plating guides. Candidates must thrive in a fast-paced, team-oriented kitchen while maintaining excellent sanitation, efficiency, and organization.

QUALIFICATIONS:

• Minimum 2 years of kitchen experience, preferably in banquet or high-volume environments.
• Strong understanding of cold food preparation, sanitation, and food safety practices.
• Ability to multitask and work in a fast-paced, team-driven environment.
• Ability to work evenings, weekends and holidays are required.
• Capable of standing for extended periods and lifting up to 40 lbs.
• Culinary education or certifications are a plus but not required.

• Prepare all cold food items (e.g., salads, hors d’oeuvres, fruit and cheese platters, charcuterie, dressings, composed cold dishes) for banquets and a la carte service.
• Follow all approved recipes, portion guides, and presentation standards.
• Maintain a clean, organized, and sanitized work area throughout the shift.
• Ensure proper food storage, labeling, and rotation to minimize waste and ensure freshness.
• Maintain accurate inventory and par levels for cold food prep station and communicate needs to supervisors.
• Assist in setup and breakdown of banquet events, as well as plating during peak service times.
• Collaborate with fellow kitchen staff and promote a positive, team-oriented environment.
• Adhere to all health, safety, and sanitation guidelines, including documented opening and closing procedures.
• Operate all standard kitchen equipment safely and efficiently.
• Assist in staff training and support new team members as needed.
• Report any equipment issues, unsafe conditions, or hazards to the Executive Chef immediately.
• Comply with club policies, procedures, and dress code at all times.