Banquet Cook

Banquet Line Cook Job Summary: The Banquet Cook will assist with the daily operations of the banquet kitchen. The Banquet Cook is a key position that drives the motivation and productivity of the culinary banquet team.

Job Responsibilities for the Banquet Line Cook:

• Lead and assist in food preparation during banquets and events
• Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes
• Assist by preparing weekly kitchen work schedules and distributing them in a timely manner
• Meet and exceed customer needs and expectations
• Assist the Executive Chef with all kitchen operations and preparation
• Work with the Executive Chef to determine how food should be presented and create decorative food displays
• Prepare and cook food of all types, either on a regular basis or for special guests or functions

Qualifications for the Banquet Line Cook:

• High school diploma or equivalent/Culinary certification, degree or related training
• Minimum of 1 year banquet cook experience in the hotel/hospitality industry required
• Must be available to work days, evenings, weekends, and holidays
• Ability to work well with people, in a team environment, and to communicate effectively both written and oral

Benefits for the Banquet Line Cook:

• Medical and Dental Insurance
• PTO
• Competitive Pay
• 401(k) Retirement Savings Plan
• Life Insurance
• Disability Insurance
• Hotel Room Discounts

South Sioux City Marriott is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.