High-Volume Culinary Specialist

The role of a Banquet Production Cook involves preparing high-quality food in a fast-paced culinary environment. This position requires strict adherence to standardized recipes, food safety procedures, and production schedules.

Key Responsibilities:

• Follow established guidelines to ensure consistency and quality.
• Prepare stocks, sauces, soups, and other foundational elements of the menu.
• Execute large-batch cooking for banquets using appropriate techniques.
• Utilize bag and chill systems for safe food preparation and storage.
• Maintain cleanliness, organization, and proper labeling in all storage areas.

Required Skills and Qualifications:

• At least 2 years of experience in a high-volume catering or commercial kitchen setting.
• Proficient in knife skills, meat fabrication, and classical cooking techniques.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Excellent organizational and time management skills.

Benefits:

• 401k plan available.
• Comprehensive health insurance package including medical, vision, and dental coverage.

Additional Information:

The successful candidate will be able to work collaboratively with kitchen staff and front-of-house teams to meet production timelines and event needs.