Job Summary: The Banquet Line Cook is responsible for preparing and cooking food according to the hotel’s standards of quality and consistency. Working under the guidance of the Banquet Sous Chef, Chef de Cuisine, or Director of Food & Beverage, the Banquet Line Cook ensures all assigned duties are completed to provide guests with exceptional culinary experiences. 

Essential Functions and Duties: 

• Prepare ingredients and dishes in accordance with scheduled shifts (AM/PM) and menu items. 

• Ensure all food is prepared, cooked, and stored safely, following Serve-Safe methods. 

• Operate your station efficiently while adhering to safety guidelines. 

• Follow kitchen opening and closing procedures. 

• Maintain cleanliness and comply with food sanitation standards at all times. 

• Prepare food items according to designated recipes and quality standards. 

• Manage guest orders in a friendly, timely, and efficient manner. 

• Monitor food stock and replenish as needed to keep workstations fully stocked. 

• Follow instructions (written or verbal) from supervisors or chefs. 

• Maintain high standards of personal appearance and grooming, adhering to the dress code. 

• Use proper knife handling and cooking techniques to prepare pantry items, sandwiches, salads, and desserts. 

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. 

Required Experience, Education, and Skills: 

• Associate's degree in culinary arts or equivalent from a two-year college or technical school, or six months to one year of related experience and training. 

• Knowledge of cooking techniques, knife skills, and food safety procedures. 

• Ability to work in a fast-paced, high-pressure kitchen environment. 

• Ability to use cooking metrics and conversion methods for measurements. 

• Strong attention to detail and ability to follow recipes and instructions accurately. 

• Safe Serve/Food Handler’s Card required. 

Work Environment: 

• Primarily a kitchen environment with varying temperatures. 

• Frequent exposure to cleaning chemicals. 

• Minimal to moderate noise levels co