HIRC RCC COOK

The Banquet Cook is responsible for preparing, cooking, and presenting high-quality food for banquet events, conferences, weddings, meetings, and special functions at Roberts Centre Conference Center. This position supports the culinary team in executing large-scale food production while maintaining exceptional food quality, consistency, sanitation, and guest satisfaction. The Banquet Cook works in a fast-paced environment and must be able to adapt to changing event schedules, menu requirements, and service demands.

• Prepare and cook menu items according to standardized recipes and banquet specifications.
• Assist with the production of food for conferences, weddings, corporate meetings, social events, and special functions.
• Ensure proper portioning, presentation, and quality standards for all food produced.
• Prepare ingredients by washing, cutting, measuring, mixing, and portioning food items.
• Set up and stock workstations with all necessary supplies and ingredients.
• Assist with buffet preparation, plated meal service, and action stations as needed.
• Complete assigned prep lists accurately and efficiently.
• Maintain consistency in food preparation and presentation across all events.

• Coordinate with chefs and banquet staff to ensure timely execution of events.
• Meet production schedules and event timelines.
• Assist in plating and service preparation for large-volume banquet functions.
• Respond quickly to changing guest counts, special requests, and event modifications.
• Ensure food is served at proper temperatures and according to established service standards.
• Support culinary operations during peak periods and high-volume events.

• Follow all food safety and sanitation standards in accordance with local, state, and company regulations.
• Properly store, label, and rotate food products following FIFO procedures.
• Monitor food temperatures and maintain appropriate food handling practices.
• Clean and sanitize kitchen equipment, food preparation areas, coolers, and storage spaces.
• Maintain a safe work environment and report any hazards immediately.
• Comply with all OSHA, health department, and company safety requirements.

• Assist with maintaining inventory levels and notifying supervisors of shortages.
• Properly use and maintain kitchen equipment, tools, and appliances.
• Help minimize waste through proper food handling and storage.
• Report equipment malfunctions and maintenance needs promptly.
• Participate in receiving and storing deliveries according to established procedures.

• Work collaboratively with chefs, cooks, stewards, banquet servers, and management.
• Maintain a professional appearance and positive attitude.
• Support fellow team members to ensure successful event execution.
• Attend staff meetings and training sessions as required.
• Demonstrate flexibility by working various shifts, including evenings, weekends, holidays, and special events.

• High school diploma or equivalent preferred.
• Previous culinary, restaurant, banquet, hotel, or catering experience preferred.
• Basic knowledge of food preparation techniques and kitchen operations.
• Ability to follow recipes, production schedules, and verbal instructions.
• Strong attention to detail and commitment to quality.
• Ability to work efficiently in a fast-paced environment.
• Excellent teamwork and communication skills.
• Ability to maintain composure under pressure during large events.

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, stooping, reaching, and repetitive motions.
• Ability to work in varying temperatures, including hot kitchen environments, coolers, and freezers.
• Manual dexterity required for food preparation and equipment operation.

• Commercial kitchen and banquet facility environment.
• Exposure to heat, steam, sharp objects, and kitchen equipment.
• Fast-paced atmosphere with fluctuating workloads based on event schedules.
• Evening, weekend, holiday, and overtime work may be required based on business demands.

• Banquet, hotel, conference center, resort, or catering experience.
• Food Handler Certification or ServSafe Certification.
• Experience preparing food for large-scale events and functions.
• Knowledge of buffet, plated meal, and action station service styles.

• Food Quality and Presentation
• Time Management
• Team Collaboration
• Guest Service Focus
• Food Safety Awareness
• Adaptability
• Attention to Detail
• Reliability and Accountability

At Roberts Centre Conference Center, we are committed to delivering memorable dining experiences through exceptional food, outstanding service, and teamwork. The Banquet Cook plays a key role in ensuring every event exceeds guest expectations.