Cook

At Sandestin Golf & Beach Resort, we offer an inspiring and collaborative environment where your culinary creativity can shine. Work in a premier resort destination while contributing to memorable guest experiences through exceptional banquets and events. Join us to advance your culinary career in a stunning coastal setting!
Job Summary:
The Banquet Cook is responsible for assisting the Executive Banquet Chef in the planning, preparation, and execution of all banquet culinary operations. This role ensures that all food is prepared with the highest quality, consistency, and presentation to exceed guest expectations. The Banquet Sous Chef plays a vital role in leading the kitchen team, maintaining food safety standards, and delivering an exceptional banquet dining experience.
Key Responsibilities:

• Oversee and manage banquet kitchen operations, ensuring timely and efficient food preparation for all events.
• Must be able to work in a high volume kitchen.
• Assist in menu planning, recipe development, and maintaining consistent food quality and presentation.
• Supervise and train kitchen staff, ensuring adherence to culinary standards and resort policies.
• Collaborate with banquet managers and event coordinators to meet guest expectations and event requirements.
• Monitor and maintain food inventory, ordering supplies as needed while minimizing waste.
• Ensure compliance with all health, safety, and sanitation regulations.
• Assist in cooking and preparing meals during high-demand periods and special events.
• Inspect and maintain kitchen equipment, reporting any maintenance issues promptly.
• Perform administrative duties such as scheduling staff and managing kitchen operations in the absence of the Executive Banquet Chef.

Physical Requirements:

• Ability to stand, walk, and remain active for extended periods of time.
• Must be able to lift, carry, push, and pull up to 50 pounds regularly.
• Frequent bending, twisting, reaching, and stooping.
• Ability to work in a hot, humid, and fast-paced kitchen environment.
• Manual dexterity to handle kitchen tools and equipment safely.
• Ability to taste and smell to ensure food quality and flavor profiles.

Qualifications:

• Minimum of 3 years of experience as a Sous Chef or similar role in a banquet or high-volume kitchen.
• Strong culinary skills, with expertise in food preparation, cooking techniques, and menu planning.
• Proven ability to lead and motivate a kitchen team in a high-pressure environment.
• Excellent organizational and time-management skills.
• Knowledge of food safety, sanitation, and health regulations.
• Flexible schedule, with the ability to work evenings, weekends, and holidays as needed.
• Culinary degree or equivalent training is preferred.

EOE M/D/F/V