Banquets Cook

Virgin Hotels is a contemporary lifestyle brand that redefines the traditional hotel experience by blending innovative design, vibrant social scenes, and exceptional service. Known for creating unique and memorable guest experiences, the brand focuses on individuality, hospitality, and a seamless integration of comfort and style. Virgin Hotels caters to travelers seeking a fresh, modern alternative to conventional accommodations, combining technology, community spaces, and culinary excellence to elevate the hospitality industry. As a dynamic company constantly evolving to meet the needs of its guests, Virgin Hotels fosters an inclusive environment that encourages creativity and collaboration among its team members.

The Banquet Cook role at Virgin Hotels is a pivotal position within the banquets team, reporting directly to the Executive Sous Chef of Banquets and the Sous Chef. This position is dedicated to ensuring the highest quality food preparation and service for banquet events. The Banquet Cook’s responsibilities include assisting in the preparation and firing of all banquet food items, ensuring consistent quality and adherence to safety standards. The role emphasizes the proper storage, rotation, and labeling of goods in compliance with the Southern Nevada Health Department guidelines, maintaining food safety and quality.

This role requires open availability to work all shifts, reflecting the dynamic and often demanding nature of banquet operations. The Banquet Cook will collaborate closely with the Executive Banquet Chef and other kitchen staff to inspect, prepare, and present dishes that meet Virgin Hotel's high culinary standards. Attention to detail, adherence to recipes, and timely execution are essential to meet the needs of large-scale banquet events. The position demands strong organizational skills, excellent time management, and the ability to work efficiently within a fast-paced, high-pressure kitchen environment.

The ideal candidate will have at least two years of kitchen experience, preferably in a fine dining or catering setting, with a thorough understanding of various cooking techniques such as charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking. Proficiency in knife skills and a deep knowledge of herbs, spices, and farm-to-table cuisine are highly valued. Candidates must possess a current Food Handler Card and be detail-oriented, hardworking, and passionate about delivering exceptional food quality for large groups.

The Banquet Cook will be responsible for maintaining kitchen cleanliness and sanitation according to local and state regulations, managing inventory, receiving orders, and ensuring food preparation aligns with banquet event orders (BEO). This role also involves coordination with the Sous Chef to align daily objectives and preparation requirements.

Working at Virgin Hotels offers a fast-paced and challenging kitchen atmosphere where the highest standards of food quality and guest service are paramount. Applicants must be physically capable of standing for long hours, lifting up to 50 pounds, and adapting to varying environmental conditions including heat, cold, smoke, and noise. The company values team players who are flexible, have a great attitude, and embody integrity and a strong work ethic. This is an opportunity to join a vibrant and innovative hospitality brand committed to excellence and inclusivity.