On-Call Banquet Cook

Qualifications & Experience

• High school diploma or equivalent.
• Culinary certification or formal culinary training is an asset.
• Minimum of 2-3 years’ experience as a Cook in a hotel, resort, restaurant, or other high-volume commercial kitchen.
• Previous banquet, catering, or all-inclusive resort experience is highly desirable.
• Sound knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Valid Food Handler’s Permit is an asset.

Knowledge, Skills & Competencies

• Strong culinary skills with attention to quality and presentation.
• Ability to work efficiently in a fast-paced banquet environment.
• Excellent organizational and time management skills.
• Ability to follow standardized recipes and production schedules.
• Strong communication and teamwork skills.
• Ability to adapt quickly to changing event requirements and service demands.
• Dependable, professional, and committed to maintaining high culinary standards.
• Flexible and available to work evenings, weekends, public holidays, and on short notice.