Elevate Your Craft in the Heart of the Loop

This is not your ordinary Banquet Cook position — it's an invitation to be part of something exceptional. Join a distinguished culinary team led by Executive Chef/Culinary Director Nick Dostal, where tradition meets innovation in a setting that celebrates excellence. Here, you'll refine your technique, work with premium ingredients, and grow under the guidance of some of the city's most respected chefs. Be part of a historic club — and help make culinary history, one plate at a time.

Job Summary: The Banquet Cook will play a key role in preparing high-quality meals for large events, ensuring food consistency, taste, and presentation meet the highest standards. The ideal candidate will have a passion for cooking, attention to detail, and the ability to work efficiently in a high-pressure environment while maintaining excellent food quality.

 Schedule: Monday-Saturday variable hours depending on events in the AM or PM (seasonal role only) 

Key Responsibilities

• Food Preparation: Prepare and cook food for banquet events in accordance with established recipes and standards, ensuring timely and efficient production.
• Quality Control: Ensure the quality, taste, and presentation of all dishes meet company standards. Monitor the consistency and presentation of food to ensure it is visually appealing and flavorful.
• Menu Adherence: Follow banquet menus and recipes precisely, making adjustments, when necessary, while ensuring portion control and food safety standards are maintained.
• Collaboration: Work closely with the Banquet Chef and other kitchen staff to plan and coordinate the preparation of large-scale events. Communicate effectively with team members to ensure smooth kitchen operations.
• Food Safety: Adhere to all food safety and sanitation guidelines, including proper storage, handling, and temperature control of food items.
• Consistency: Maintain consistency in taste, texture, and presentation for each banquet event. Ensure that food is consistently prepared to meet or exceed guest expectations.
• Kitchen Maintenance: Maintain a clean, organized, and safe kitchen environment, including cleaning equipment, utensils, and workstations after use.
• Special Requests: Accommodate special dietary requests or menu modifications as needed, ensuring that all guests' needs are met.
• Inventory: Assist with loading in items and unpacking as needed; including cleaning and organizing the coolers to ensure FIFO.
• All other duties as assigned by the Executive Chef or Executive Sous Chef.

Qualifications:

• At least 1-year experience as a banquet cook in a high-volume setting or similar role
• High School diploma: must be able to read/write in English, have Basic math skills, and understand units of measurement.
• Must have a valid Food Handler’s Certificate and always maintain it.
• Must be able to report to work on time Monday-Friday and have the flexibility to work weekends and/or overtime.
• Knowledge of food preparation techniques, cooking methods, and kitchen safety standards.
• Ability to work in a fast-paced, high-pressure environment while maintaining a focus on quality.
• Strong communication and teamwork skills.
• A passion for cooking and an eye for detail.
• Ability to follow recipes, portion controls, and adjust for large-scale food production.
• Food Safety certification (ServSafe or equivalent) is preferred.
• Flexibility to work evenings, weekends, and holidays as required for special events.

Physical Demands

• Must be able to stand and walk for the duration of the shift; up to 12 hours.
• Must be able to use hands to handle objects, tools, kitchen appliances & pots, and pans.
• Must be able to reach with hands and arms, balance, stoop or crouch, taste, and smell. 
• Must be able to lift, carry, push, or pull up to 40lbs
• Must be able to hear, see and taste to ensure up to standard food quality.
• Must be able to comply with personal grooming and uniform guidelines.