Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Food Preparation

• Prepare ingredients by chopping, slicing, portioning, mixing, and measuring according to recipes and BEOs.
• Prepare food in appropriate quantities for large events while maintaining quality and consistency.
• Properly label, date, store, and rotate food products.
• Assist with preparation, setup, breakdown, and cleaning of banquet kitchen areas.

Cooking & Service

• Cook breakfast, lunch, dinner, and banquet menu items according to established recipes and standards.
• Safely operate commercial kitchen equipment, including ovens, grills, fryers, ranges, steamers, and other culinary equipment.
• Monitor food temperatures, cooking times, portion sizes, and presentation.
• Coordinate with the Banquet Chef, Sous Chef, servers, and other culinary team members to ensure timely service.
• Adjust production based on event timing, guest counts, and last-minute changes.

Plating, Buffets & Action Stations

• Prepare and plate food efficiently for large groups while maintaining consistent presentation.
• Set up and replenish buffet stations according to BEOs and presentation standards.
• Prepare and work action stations, including carving and specialty food stations, as assigned.
• Ensure food is properly garnished, portioned, labeled, and presented.
• Maintain appropriate hot and cold food holding temperatures throughout service.

Food Safety & Sanitation

• Follow all food safety, sanitation, HACCP, and hotel standards.
• Maintain proper personal hygiene and use required protective equipment.
• Prevent cross-contamination and properly handle allergens and food products.
• Clean and sanitize workstations, equipment, utensils, and kitchen areas throughout the shift.
• Report food safety concerns, equipment issues, or unsafe conditions immediately.

Teamwork & Guest Service

• Work cooperatively with culinary, banquet, stewarding, and food & beverage teams.
• Communicate effectively regarding event needs, food production, timing, and special requests.
• Maintain a professional, positive, and service-focused attitude.
• Assist other culinary areas as needed to support successful hotel operations.

Qualifications

KNOWLEDGE, SKILLS & ABILITIES

• Experience: 1–2 years of professional cooking experience preferred, particularly in a high-volume hotel, resort, restaurant, or catering environment.
• Knowledge: Strong understanding of food preparation, mass food production, food safety, sanitation, and proper knife skills.
• Skills: Ability to follow recipes, BEOs, production schedules, and verbal/written instructions accurately.
• Physical Stamina: Ability to stand and walk for extended periods, work in a fast-paced environment, and safely lift, carry, push, and pull items as required.
• Flexibility: Must be available to work early mornings, evenings, weekends, holidays, and varying schedules based on banquet and event requirements.
• Ability to work effectively under pressure while maintaining quality and attention to detail.

PHYSICAL DEMANDS

• Ability to stand and walk for extended periods.
• Frequent bending, reaching, lifting, carrying, pushing, and pulling.
• Ability to safely handle hot equipment, cookware, food products, and kitchen utensils.
• Ability to lift and carry items weighing up to 50 pounds, as required by the position.
• Ability to work in a hot, humid, and fast-paced commercial kitchen environment.

PERFORMANCE EXPECTATIONS

The Banquet Cook is expected to:

• Consistently produce quality food according to hotel standards.
• Follow BEOs and production instructions accurately.
• Maintain a clean, organized, and safe work area.
• Demonstrate teamwork, dependability, and professionalism.
• Provide timely support for banquet and event operations.
• Follow all hotel policies, procedures, and applicable health and safety regulations.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.