Banquet Line cook

DescriptionJob Title: Banquet Line CookReports To: Sous ChefDepartment: Back of House - CulinaryEmployment Type: Hourly, Non-ExemptPay Rate: $20.00 - $23.00 per hour, based on experienceAbout José Andrés GroupJosé Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.Position SummaryAs a Banquet Line cook, you will prepare and execute high-volume meals for weddings, corporate functions, and other large-scale events while maintaining JAG's standards for quality, consistency, presentation, and speed. This role is responsible for all aspects of station execution, from mise en place to plating and service, while ensuring food safety, cleanliness, and strong performance during fast-paced banquet operations. Success in this role requires excellent time management, teamwork, attention to detail, and strong culinary knowledge.Key ResponsibilitiesUse strong knife skills to prep, set up, and confidently run your station during busy service.Cook and plate menu items to recipe, quality, and presentation standards while maintaining strong timing and ticket flow.Work collaboratively with an energetic kitchen team to deliver exceptional guest experiences.Understand ingredients and preparation methods to ensure consistency and accurate execution.Plan for and manage your shift, including station readiness and proactive communication of low pars and 86s.Follow food safety and sanitation standards (FIFO, temperature control, allergens, clean-as-you-go).Assist with receiving deliveries, rotating inventory, and minimizing waste.Safely operate kitchen equipment and report maintenance or product issues as needed.Support teammates during peak periods and jump in where needed.Participate in training, tastings, menu changes, and special events.Maintain cleanliness and organization while contributing to a positive, professional kitchen culture.RequirementsWhat We're Looking ForOpen availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays).1+ years of professional kitchen experience.Must have problem solving abilities, be self-motivated, and organized.Strong communication, ability to stay calm under pressure and work well in a team environment.Solid knife skills and ability to follow prep lists and recipes.Knowledge of cooking techniques, kitchen equipment, and food safety standards.Food Handler certification (or ability to obtain).Culinary degree is a plus.Working Conditions & Physical RequirementsThis position will spend 100% of the time standing or walking.Must be able to stand and exert well-paced mobility for up to 8 hours in length.Ability to work at a steady pace while multitasking in limited kitchen space.Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.Continuous use of knives and kitchen equipment.Ability to lift 30-50 lbs regularly.Occasional pushing or pulling of carts/equipment up to 250 lbs.Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.Slip-resistant footwear required.In Return, We Offer YouCompetitive hourly pay with opportunities for cross-training and advancementEligible health & wellness benefits (for qualifying positions)Employee dining and partner discountsGrowth in a values-driven, award-winning hospitality groupEqual Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.