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Become A Banquet Cook

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Working As A Banquet Cook

  • Identifying Objects, Actions, and Events
  • Communicating with Supervisors, Peers, or Subordinates
  • Getting Information
  • Monitor Processes, Materials, or Surroundings
  • Performing General Physical Activities
  • Outdoors/walking/standing

  • $23,100

    Average Salary

What Does A Banquet Cook Do At The Navigators

* Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
* Assume responsibility for quality of products served
* Know and comply consistently with our standard portion sizes, cooking methods, recipes, quality standards, kitchen rules, policies and procedures
* Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
* Portion food products prior to cooking according to standard portion sizes and recipe specifications
* Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, deck ovens, flat top range and refrigeration equipment
* Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
* Follow proper plate presentation and garnish set up for all dishes as set by the Executive Chef
* Handle, store and rotate all products properly
* Completes food prep assignments during off-peak periods as needed
* OTHER DUTIES AND RESPONSIBILITIES
* Open and close the kitchen properly
* Attends all scheduled employee meetings
* Performs other related duties as assigned by the Executive Chef and Food & Beverage Director
* Support safe work habits and a safe working environment at all times
* Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
* A minimum of 2 years of experience in kitchen preparation and cooking
* At least 6 months experience in a similar capacity
* Must be able to communicate clearly with Executive Chef and dining room personnel
* Must be able to read and follow printed recipes and plate specifications
* Must adhere to the Navigators statement of faith and handbooks from both the Navigators and Glen Eyrie at all times

What Does A Banquet Cook Do At Crestline Hotels

* a) Set up work station with required mis en place, tools, equipment and supplies. b) Inspect the cleanliness and working condition of all tools, equipment and supplies. c) Check production schedule and pars. d) Establish priority items for the day. e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. f) Transport supplies from the Storeroom and stock in designated areas.
* Start prep work on items needed for the particular menu of the day.
* Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
* Inform the Sous Chef of any shortages before the item runs out.
* Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
* Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests

What Does A Banquet Cook Do At Aramark

* Sets up and breaks down work stations
* Maintains a clean and sanitary work station
* Cooks and prepares food according to production guidelines and recipes
* Knowledge of food product, identification, and acceptable level of food quality
* Ensures food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
* Completes daily temperature logs
* Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner
* Evaluates food quality and preparedness by tasting
* Cuts, trims, bones, and carves meats and poultry for cooking
* Responsible for using correct portions when cutting, preparing, and serving items
* Cleans and sanitizes work areas, equipment, and utensils
* Additional Job Functions:
* Assists in other areas as needed
* Adheres to weekly/monthly cleaning schedules as posted by management
* Completion of any task requested by a supervisor or member of the Aramark management team

What Does A Banquet Cook Do At Fairmont

* To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications.
* Prepare food of consistent quality following Fairmont Grand Del Mar standards.
* Date all food containers and rotate per Standard Operating Procedures (SOP).
* Practice safety standards at all times.
* Cook orders as requested, including special requests.
* Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
* Practice sanitation standards at all times.
* Make sure that all perishables are being kept at the proper temperatures.
* Properly portion all items on assigned station.
* Control food waste, loss and usage per SOP.
* Assist in setting up plans and actions to correct any food cost problems.
* Check pars for shift use, determine necessary preparation, freezer pull and line set up.
* Note any out-of-stock items or possible shortages.
* Assist in keeping buffet stocked.
* Assist in prep work of vegetables and condiments as required for the next shift.
* Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
* Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
* Employee Status

What Does A Banquet Cook Do At Las Vegas Sands Corp.

* Key Responsibilities
* Breaks down palates, cleans and organizes freezers and refrigerators.
* Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
* Checks dates on all products.
* Refills sugar and flour containers.
* Retrieves equipment and trays.
* Maintains organization, cleanliness and sanitation of work areas and equipment.
* Works in an appropriate non-hazardous manner avoiding self injury and unsafe work methods.
* Performs any other related duties as assigned.
* Key Processes
* Provide a service or assistance to meet the needs of a guest, client or customer.
* Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department.
* Comply with policies and procedures of the department or section in order to complete service satisfactorily.
* Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service.
* Possess skills to expedite clerical processing, perform a service, evaluate information, and take action based upon information to complete a task or assignment or activity.
* Completion of a task or assignment requires use of equipment, tools or systems related to the proper performance of the service.
* Provide a service for others, and provide expertise based on information keyed, gathered, studied, processed or reviewed.
* Consistent and regular attendance is an essential function of this job
* Performs other related duties as assigned

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How To Become A Banquet Cook

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.

Education

Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.

Training

Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.

Advancement

The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

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Banquet Cook jobs

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Banquet Cook Demographics

Gender

  • Male

    70.4%
  • Female

    28.2%
  • Unknown

    1.5%

Ethnicity

  • White

    78.0%
  • Hispanic or Latino

    14.2%
  • Asian

    6.0%
  • Unknown

    1.4%
  • Black or African American

    0.4%
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Languages Spoken

  • Spanish

    48.9%
  • French

    15.6%
  • Italian

    15.6%
  • Portuguese

    4.4%
  • Hawaiian

    2.2%
  • Chinese

    2.2%
  • German

    2.2%
  • Japanese

    2.2%
  • Greek

    2.2%
  • Mandarin

    2.2%
  • Hmong

    2.2%
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Banquet Cook

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Banquet Cook Education

Banquet Cook

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Top Skills for A Banquet Cook

BanquetEventOrdersKitchenEquipmentBanquetPrepMenuItemsSautSousPantryHighVolumeSpecialEventsGardeMangerColdFoodActionStationsChefsFoodProductionBanquetFunctionsFoodSafetyBanquetKitchenKnifeSkillsCarteHighQualityFood

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Top Banquet Cook Skills

  1. Banquet Event Orders
  2. Kitchen Equipment
  3. Banquet Prep
You can check out examples of real life uses of top skills on resumes here:
  • Prepare food for banquets, as required, following specifications on Banquet Event Orders.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Lead Banquet preparation, display and execution, and worked as a line cook.Effectively maintained food and labor costs.
  • Line Cook - Prepare menu items to order in a clean, efficient, and organized fashion.
  • Entrusted to manage saut station after 8 weeks of employment.

Top Banquet Cook Employers