The banquet cook prepares and cooks large volumes of high-quality food for weddings, conferences, and special events. They work closely with executive chefs to execute specific recipes, manage prep work, and ensure safe food handling, often operating under the pressure of tight deadlines and catering to hundreds of guests simultaneously.

• Food Preparation & Cooking: Follow standard recipes and Banquet Event Orders (BEOs) to prepare meats, seafood, vegetables, and cold foods in large batches.
• Plating & Presentation: Attractively plate, portion, and arrange food for buffet lines, action stations, or plated dinners.
• Sanitation & Safety: Strictly adhere to health and safety regulations by washing equipment, rotating stock, and keeping workstations clean.
• Inventory Management: Monitor food supplies, report shortages, and properly store leftovers or prep items.

• Experience: Typically 1-3 years of previous line cook or high-volume catering experience.
• Multitasking: Ability to juggle multiple dishes simultaneously and adapt to fast-paced, high-stress environments.
• Physical Stamina: Capacity to stand for long shifts, walk through crowded event spaces, and lift heavy loads (up to 40-50 pounds).
• Flexibility: Willingness to work varied schedules, including early mornings, late nights, weekends, and holidays.

Conveniently located in downtown Binghamton’s business and government districts. Accessible from all major highways, our inviting Binghamton hotel is situated near the confluence of the Chenango and Susquehanna Rivers.