Banquet Cook

Position Summary

Sandestin Golf & Beach Resort is seeking a skilled and dependable Banquet Cook to join our Culinary team. The Banquet Cook is responsible for preparing high-quality food for large-scale banquet events, conferences, weddings, meetings, and resort functions while maintaining exceptional presentation, consistency, and food safety standards. This role thrives in a fast-paced, high-volume environment and requires strong teamwork, organization, and attention to detail.

The ideal candidate is passionate about hospitality, capable of handling multiple priorities, and committed to delivering exceptional guest experiences through outstanding culinary execution.

Essential Duties and Responsibilities

• Prepare and cook food for banquet events, weddings, conferences, meetings, and special functions according to established recipes and presentation standards
• Execute high-volume food production while maintaining consistency, quality, and timing
• Assist with buffet preparation, plated meal service, action stations, and special event culinary needs
• Follow banquet event orders (BEOs) to ensure accuracy in food preparation and service execution
• Work closely with Banquet Chefs, Sous Chefs, and Culinary leadership to coordinate production schedules
• Prepare sauces, proteins, vegetables, starches, desserts, and other menu components as assigned
• Maintain proper food handling, sanitation, and storage procedures in compliance with health department standards
• Monitor food temperatures and ensure HACCP standards are consistently followed
• Assist with inventory management, stock rotation, labeling, and minimizing food waste
• Maintain cleanliness and organization of kitchen stations, prep areas, walk-ins, and storage areas
• Ensure proper use and care of kitchen equipment including ovens, grills, fryers, slicers, steamers, and mixers
• Support setup and breakdown of banquet kitchen operations before and after events
• Communicate effectively with kitchen staff and banquet service teams to ensure smooth event execution
• Maintain a professional appearance and positive attitude in a guest-focused environment
• Assist in training new culinary team members as needed
• Perform other duties as assigned by culinary leadership

Qualifications

• Minimum 2 years of banquet, hotel, resort, or high-volume restaurant cooking experience preferred
• Experience in high-volume banquet production strongly preferred
• Resort, conference center, or large-scale catering experience preferred
• Strong knowledge of food preparation techniques, sanitation, and kitchen safety
• Ability to work efficiently under pressure in a fast-paced environment
• Excellent time management and organizational skills
• Ability to follow recipes, prep lists, and production sheets accurately
• Flexible schedule required including nights, weekends, holidays, and extended hours during peak business periods
• Culinary school education preferred but not required
• ServSafe certification preferred

Physical Requirements

• Must be able to stand and walk for extended periods of time, up to 8–10 hours per shift
• Must be able to lift, push, pull, and carry up to 50 pounds regularly and occasionally more with assistance
• Must be able to bend, stoop, kneel, crouch, climb, and reach overhead frequently
• Must be able to work in hot, cold, and humid kitchen environments for extended periods
• Must be able to safely operate kitchen equipment including knives, slicers, ovens, grills, fryers, and mixers
• Must have manual dexterity for chopping, plating, and handling food preparation tools
• Must be able to tolerate exposure to cleaning chemicals, heat, steam, and slippery surfaces
• Must be able to work quickly and safely in a busy, high-volume kitchen environment
• Must be able to work early mornings, late nights, weekends, holidays, and long shifts as business demands require

EOE M/D/F/V