Banquet Cook III

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
The Cook III prepares and cooks food for meetings, weddings, conferences, and special events at Luminary Hotel & Co. and the Caloosa Sound Convention Center. Key priorities include consistent food quality, timely production, proper food handling, and teamwork to ensure successful banquet service.
Essential Functions
Food Preparation and Quality
Complete daily prep and cooking assignments according to established recipes, production lists, guest counts, and portion standards.
Prepare assigned hot and cold menu items, ensuring proper taste, texture, temperature, and presentation.
Follow instructions for dietary restrictions and allergies; confirm any questions with the supervisor before preparing or serving food.
Banquet Production and Service
Organize ingredients, equipment, and workstations to meet scheduled service times.
Assist with banquet plating, buffet setup, replenishment, and breakdown.
Communicate preparation progress, shortages, and service concerns promptly to the Banquet Supervisor.
Food Safety and Sanitation
Use a calibrated thermometer to verify cooking, holding, cooling, and reheating temperatures; maintain required logs.
Label, date, store, and rotate food correctly to maintain freshness and prevent contamination.
Keep workstations, equipment, coolers, and storage areas clean and organized.
Follow safe equipment practices and report hazards, injuries, or equipment problems immediately.
Cost Control and Teamwork
Follow portion standards and production quantities to reduce waste and control food costs.
Handle ingredients and surplus food responsibly according to established procedures.
Work respectfully with culinary, stewarding, and banquet service teams.
Attend daily briefings and required training; perform related duties as assigned.
Qualifications
Previous professional kitchen experience preferred; banquet or high-volume cooking experience is an advantage.
Basic knowledge of cooking techniques, knife skills, sanitation, and food safety.
Ability to follow recipes and instructions, prioritize assignments, and meet service deadlines.
Dependable attendance, clear communication, and willingness to learn.
Completion of required food safety training.
Schedule and Physical Requirements
Must be available early mornings, evenings, weekends, and holidays based on business needs. Duties require prolonged standing, bending, reaching, and lifting to 50 pounds, with assistance as needed. Must be able to perform essential duties with or without reasonable accommodation.
Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.