Banquet Cook I

Job description

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment The Banquets Cook 1 plays a key role in delivering exceptional culinary experiences for all banquet and catering events. This position prepares and cooks a variety of dishes with consistency and attention to detail, ensuring every event meets the highest standards of quality, presentation, and timing. The ideal candidate is dependable, organized, and thrives in a fast-paced, team-oriented environment. WHAT YOU WILL ACCOMPLISH Prepares, cooks, and presents items for Banquet Events, In Room Dining and Team Member Cafeteria menus with consistency, quality, and timeliness. Assists with organizing daily prep, coordinating line setup, and guiding cooks to ensure efficient workflow and high production standards. Oversees proper food portioning, plating, and temperature control to ensure dishes meet established presentation and quality standards. Executes a variety of cooking methods—baking, roasting, grilling, broiling, and steaming—according to recipes, adjusting seasoning as needed. Reads banquet event orders to estimate food requirements, requisitions supplies, and ensures proper storage, labeling, and rotation of all food items. Operates and maintains kitchen equipment safely while monitoring cooking temperatures and following all sanitation, health, and safety protocols. Collaborates with stewarding and banquet teams to maintain organization, cleanliness, and readiness for service. Minimizes food waste and upholds cost control through proper storage, preparation, and utilization of ingredients. Ensures compliance with local health regulations, hotel standards, and all PPE and safety policies. WHAT YOU WILL BRING Strong cooking and knife skills with the ability to execute multiple styles of cuisine. Understanding of banquet service timing and coordination between front and back of house. Ability to multitask, follow direction, and stay calm under pressure. Excellent teamwork, communication, and organization skills. Commitment to quality, safety, and hospitality standards. GREAT IF YOU HAVE Two years of prior experience in a high-volume banquet or fine dining kitchen. Culinary Degree or formal training preferred. Active or obtainable Food Handler or ServSafe Certification within 30 days of employment. - We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.