Banquet Cook II

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 II independently prepares, and cooks assigned menu items for meetings, weddings, conferences, and special events at Luminary Hotel & Co. and the Caloosa Sound Convention Center. This position requires solid cooking skills, sound judgment, and the ability to manage an assigned station while maintaining food quality, safety, and timely service. Essential Functions

Food Preparation and Quality

• •Independently prepare hot and cold menu items according to established recipes, production lists, guest counts, and portion standards.
• •Apply proper cooking techniques to proteins, vegetables, starches, sauces, soups, and other assigned items.
• •Check seasoning, doneness, temperature, and presentation before service.
• •Follow allergy and dietary instructions, confirming special preparation requirements with the supervisor.

Banquet Production and Service

• •Organize and manage an assigned station, completing production within established timelines.
• •Review assigned event details and communicated ingredients, equipment, and staffing needs to the Banquet Supervisor.
• •Execute banquet plating, buffet setup, replenishment, and breakdown.
• •Monitor food quality and quantities during service and communicate adjustments needed.
• •Support Cook III team members with preparation methods, station organization, and established standards.

Food Safety and Sanitation

• •Use a calibrated thermometer to verify cooking, holding, cooling, and reheating temperatures; complete required logs.
• •Prevent cross-contamination through proper food handling, storage, labeling, dating, and rotation.
• •Maintain clean, organized workstations, equipment, coolers, and storage areas.
• •Follow safe equipment practices and report hazards, injuries, and equipment problems promptly.

Cost Control and Teamwork

• •Follow production quantities and portion standards to control food costs and reduce waste.
• •Monitor ingredient usage and communicate shortages or excess production to the supervisor.
• •Handle surplus food according to established cooling, storage, and reuse procedures.
• •Work cooperatively with culinary, stewarding, and banquet service teams.
• •Attend daily briefings and required training; perform related duties as assigned.

Qualifications

• •Demonstrated professional cooking experience; banquet, hotel, or high-volume catering experience preferred.
• •Working knowledge of cooking techniques, recipe execution, knife skills, sanitation, and food safety.
• •Ability to independently manage an assigned station and coordinate multiple tasks.
• •Ability to maintain consistent quality under pressure and meet service deadlines.
• •Dependable attendance, clear communication, and willingness to support developing cooks.
• •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 up 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.