Banquet Cook in Provo, Utah at Generation Hospitality

About Generation Hospitality

As a recognized leader in the hospitality industry, Generation Hospitality Group brings unparalleled expertise in marketing, sales, operations and revenue management.

Position Summary

The Banquet Cook is responsible for the preparation, cooking, and presentation of high-quality food for banquet and catered events at the Provo Marriott Hotel & Conference Center. This role is a hands-on culinary position with no managerial or supervisory responsibilities. The Banquet Chef works closely with the Sous Chef and culinary team to ensure consistent execution of menu items, adherence to Marriott brand standards, and exceptional guest experiences.

Essential Job Functions

• Prepare and execute banquet menu items according to standardized recipes, event orders (BEOs), and Marriott quality standards.
• Assist with the setup, execution, and breakdown of banquet food service for meetings, conferences, weddings, and special events.
• Ensure food is prepared efficiently, on time, and at the highest standards of taste, temperature, and presentation.
• Maintain a clean, organized, and sanitary workstation in compliance with local health regulations and Marriott food safety standards.
• Properly handle, store, label, and rotate food products following FIFO and food safety guidelines.
• Collaborate with the Sous Chef and culinary team to meet event timelines and accommodate last-minute changes when needed.
• Assist with basic prep work, plating, and replenishment during events as required.
• Use kitchen equipment safely and report maintenance or safety concerns promptly.
• Support a positive and professional kitchen environment through teamwork and effective communication.

Qualifications

• Minimum of 2 years of culinary experience in banquets, catering, or high-volume food production preferred.
• Culinary degree or equivalent professional experience is a plus.
• Knowledge of banquet production, large-scale plating, and event-based food service.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to follow detailed instructions, recipes, and event specifications accurately.
• Strong time-management skills and ability to work efficiently in a fast-paced environment.
• Flexibility to work early mornings, evenings, weekends, and holidays based on event needs.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, push, or pull up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.

Work Environment

This position operates in a professional commercial kitchen and banquet service environment with exposure to heat, steam, sharp tools, and commercial kitchen equipment.