JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. 

BASIC FUNCTION: The Banquet Cook III is responsible for the preparation and cooking of food for banquets, and catering events. This role involves following specified menus, recipes, and portion controls to deliver high-quality dishes that meet the standards of the establishment. The Banquet Cook III works under the guidance of the Sous Chef and plays a critical role in ensuring the success of events by delivering delicious, well-prepared meals.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

Proven experience as a cook, preferably in a banquet or large-scale event setting

Knowledge of food safety and sanitation practices.

Strong ability to follow recipes and instructions accurately.

Excellent organizational and time management skills

Ability to work efficiently in a fast-paced environment and meet deadlines.

Flexibility to work evenings, weekends, and holidays as required by event schedules.

High school diploma or equivalent required

Culinary school diploma or relevant certification in strongly preferred.

At least 1 year or more of experience in a professional kitchen setting.

ESSENTIAL FUNCTIONS:

• Prepare and cook a wide variety of dishes according to event-specific menus, ensuring quality and consistency.
• Follow recipes and portion control guidelines to maintain consistency in taste and presentation
• Prepare ingredients, including washing, chopping, and marinating, in advance of cooking.
• Cook and plate dishes in an efficient and timely manner to meet event schedules.
• Ensure that all food items are cooked to the correct temperature and presentation standards.
• Assist in the setup, operation, and breakdown of cooking stations during events.
• Assist in the execution of banquet service by preparing and serving food as directed by the Sous Chef
• Coordinate with front-of-house staff to ensure smooth and efficient service during events.
• Adapt to any last-minute changes in event details, such as special dietary requests.
• Maintain a clean and organized work area, adhering to food safety and sanitation standards.
• Properly handle and store food to prevent contamination and spoilage.
• Assist in managing food inventory for banquet events, including monitoring stock levels and reporting shortages.
• Work closely with the Sous Chef, lead cook and other kitchen staff to ensure smooth operations
• Communicate effectively with team members to ensure coordination and clarity during high-pressure situations.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.
• Clean and sanitize kitchen equipment, tools, and work surfaces before and after use.

ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer

M/F/D/V