Banquet Cook

Job Description

With a number of different seasonal and year round venues, Sun Valley constantly looking for folks to join our team. Whether it will be your first season working in a kitchen or you are a seasoned veteran looking for your next opportunity, there is a good chance that we have an opportunity for you!

Take a look below at our general framework for our culinary teams and let us know where you believe your skills are!

Banquet Cook I: You will use previous knowledge acquired in the culinary arts toward improving kitchen skills including knife and prep skills and how to follow safety procedures. You will come to understand the ins and outs of the resort and learn the functions of our banquet operations.

Banquet Cook l Duties & Responsibilities:

Clean and prepare food items for service.
Cover, label and date food items for storage.
Maintain a constantly safe, clean and sanitary work environment.
Prepare foods according to recipes and/or house standards.
Prepare line items in a timely manner.
Leave workstation surgically clean at the end of shift.
Commitment to honesty, integrity, safety, professionalism, pride, teamwork and fun.
Key Competencies:

Understand and carry out detailed written or verbal instructions.
Ability to learn and handle kitchen cutlery efficiently and safely.
Ability to identify and safely use kitchen equipment and utensils.
Ability to identify various fruit, vegetables and herbs.
Ability to retain information as relayed by Supervisor.
Ability to work without distraction.
Follow kitchen grooming standards to the letter.


Banquet Cook II: First, learn pantry-side cooking during prep/execution hours and then advance to grill/hot-side line training, including reading Banquet Event Orders, food presentation and executing menu items (plated and buffet) in a timely manner. Once familiar with the correct processes for the banquet kitchen, you will be able to propose some of the dishes and preparations to the events menu and to show to all kitchen employees the most accurate method of execution, always focusing on teamwork and the chef's instructions. You will also be asked to carve meats, attend food stations (omelet stations, crepe station, slider station, taco station) and manage buffet flow.

Banquet Cook ll Duties & Responsibilities:

Practice proper food storage principles.
Understand and exhibit proper Garde-Manger skills to enhance appearance of food items.
Maintain a constantly safe, clean and sanitary work environment.
Prepare foods efficiently according to recipes and/or house standards.
Identify, handle and prep various meats and fish to specifications.
Consistently prepare line items in a timely manner with ease and efficiency.
Exhibit initiative and positive leadership skills.
Commitment to honesty, integrity, safety, professionalism, pride, teamwork and fun.
Key Competencies:

Possess a sound understanding of culinary terminology.
Understand and carry out detailed written or verbal instructions.
Ability to learn and handle kitchen cutlery efficiently and safely.
Ability to identify and safely use kitchen equipment and utensils.
Exhibit supervisory role when needed, exhibiting professional appearance and attitude.
Understanding of nutrition, portion control, costing and elimination of food waste.
Ability to retain information as relayed by Supervisor.
Ability to operate all kitchen equipment safely.
Ability to work in a team environment, but without distraction.
Follow kitchen grooming standards to the letter.
Leave workstation surgically clean at the end of shift.
Minimum Qualifications:

A high school Diploma or equivalent is required.
Two years’ experience in commercial kitchen environment.
Experience in a kitchen as a Cook.
Willing and able to work lengthy days, nights, holidays and weekends as necessary.
Preferred Qualifications:

Hospitality or culinary degree.
Area/Regional food knowledge.
Should be able to write simple correspondence.
Must be able to present information is small group settings such as with co-workers or guests.