Banquet Cook – Seasonal

Description

Banquet Cook – Seasonal
Palm House | Palm Beach, Florida
Seasonal Employment: October–May

Everyone Belongs at Palm House

At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life.

We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests.

Position Summary

Palm House is seeking a Seasonal Banquet Cook to prepare and execute exceptional cuisine for meetings, celebrations, private gatherings, and special events. This role supports the banquet culinary team through organized preparation, consistent cooking, and careful presentation across plated meals, buffets, and reception offerings.

The ideal candidate is a dependable culinary professional who works efficiently, adapts to changing event needs, and takes pride in every dish. Under the guidance of the Banquet Chef and culinary leadership, the Banquet Cook helps ensure each event is delivered with quality, precision, and care.

This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.

Key Responsibilities

Food Preparation & Cooking

• Prepare banquet menu items according to approved recipes, portion sizes, and presentation standards.
• Complete assigned preparation for plated meals, buffets, receptions, and food stations.
• Prepare proteins, vegetables, starches, sauces, and other menu components as directed.
• Check ingredients and finished dishes for freshness, flavor, temperature, and presentation.
• Follow established procedures for allergies, dietary restrictions, and approved menu modifications.
• Maintain consistency when preparing and plating food in large quantities.

Event Execution & Timing

• Review assigned preparation lists and relevant Banquet Event Order details with culinary leadership.
• Organize ingredients, equipment, and work areas according to event schedules and guest counts.
• Coordinate cooking and plating with colleagues to meet service timelines.
• Assist with buffet and food station setup, replenishment, and breakdown.
• Support attended food stations as assigned, maintaining professional guest interaction.
• Communicate shortages, delays, and event changes promptly to the Banquet Chef.

Food Safety & Kitchen Organization

• Follow procedures for safe storage, thawing, cooking, cooling, reheating, and holding.
• Maintain safe food temperatures during transport and event service.
• Label, date, and rotate ingredients and prepared foods correctly.
• Prevent cross-contamination and follow allergen handling procedures.
• Keep preparation areas, utensils, and equipment clean and sanitized.
• Store or dispose of remaining food according to established procedures.
• Report equipment concerns and safety hazards promptly.

Teamwork & Resource Management

• Work closely with culinary colleagues, Banquet Service, and Stewarding to support seamless events.
• Follow preparation quantities and portion controls to minimize waste.
• Assist with inventory checks and communicate supply needs.
• Complete assigned opening, closing, and cleaning duties.
• Participate in event briefings and training.
• Uphold Palm House standards for culinary quality, hygiene, professional appearance, and teamwork.

Join Our Team

Bring your culinary skills and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in making every gathering memorable through exceptional food and thoughtful execution.

Equal Employment Opportunity

Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws.

Requirements

Banquet Cook – Seasonal | Job Requirements

Experience & Knowledge

• Previous professional cooking experience required; banquet or catering experience strongly preferred.
• Luxury hotel, resort, or upscale event experience is an advantage.
• Knowledge of food preparation, cooking techniques, and presentation standards.
• Ability to follow recipes, preparation lists, and event instructions accurately.
• Experience preparing food in large quantities while maintaining quality and consistency.
• Familiarity with plated service, buffets, receptions, and food stations preferred.
• Understanding of food safety, temperature control, sanitation, and allergen precautions.
• Culinary education or formal training preferred.
• Ability to complete or maintain required food safety training or certification.

Skills & Abilities

• Strong organization and attention to detail.
• Ability to prioritize preparation and meet event service deadlines.
• Flexibility to respond to changes in guest counts, menus, and timing.
• Clear communication and a collaborative approach.
• Ability to remain composed during busy production and service periods.
• Professional demeanor when assisting at guest-facing food stations.
• Dependability, punctuality, and consistent follow-through.

Availability & Working Conditions

• Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season.
• Flexibility to work varying schedules based on event needs, including early mornings, evenings, weekends, and holidays.
• Ability to work safely in kitchens and designated event service areas around heat, steam, sharp tools, and cooking equipment.

Physical Requirements

Ability to perform the essential functions of the position, with or without reasonable accommodation, including:

• Standing and walking for extended periods throughout a shift.
• Lifting and carrying heavy pots, pans, food containers, and banquet supplies using safe techniques and assistance or lifting aids as needed.
• Pushing and maneuvering food transport carts and mobile equipment.
• Bending, reaching, and stooping during preparation, setup, and breakdown.
• Performing repetitive hand movements when cutting, cooking, portioning, and plating food.
• Safely handling knives, hot cookware, and commercial kitchen equipment.