The Delta Hotel by Marriott Utica is looking for a cook to join our team. The Hotel Banquet cook manages high-volume kitchen operations for meetings, weddings, conventions, and large guest events. This role oversees food preparation, coordinates banquet culinary staff, and ensures seamless execution of all Banquet Event Orders (BEOs) while adhering to strict brand standards. DEPARTMENT: Food & Beverage REPORTS TO: F&B Director /General Manager COMPENSATION: From $20 per hour based on experience. LOCATION: 200 Genesee Street Utica, NY, 13502 Job Summary: The Hotel Banquet cook manages high-volume kitchen operations for meetings, weddings, conventions, and large guest events. This role oversees food preparation, coordinates banquet culinary staff, and ensures seamless execution of all Banquet Event Orders (BEOs) while adhering to strict brand standards. Core Responsibilities • BEO Execution: Interpret and execute Banquet Event Orders (BEOs), adapting quickly to shifting guest counts, timelines, and specialized dietary restrictions. • High-Volume Culinary Leadership: Oversee food preparation, plating, and presentation for concurrent events ranging from intimate corporate boardrooms to large-scale galas and buffets. • Cross-Department Collaboration: Work hand-in-hand with the Sales, Event Planning, Stewarding, and Front-of-House F&B teams to guarantee perfect course timing and a cohesive guest experience. • Kitchen Operations & Cost Control: Direct menu prep, manage inventory, minimize food waste, and schedule culinary labor effectively based on hotel occupancy and event cycles. • Brand & Food Safety Standards: Ensure all culinary operations comply with local health department regulations, food safety policies, and corporate hotel brand guidelines. Qualifications & Requirements • Experience: 3 to 5 years of culinary experience) in a high-volume hotel, banquet hall, convention center, or resort setting. • Education: High school diploma or equivalent; a degree or certificate in Culinary Arts is highly preferred. • Certifications: Current ServSafe Food Protection certification. • Skills: Strong organizational skills, expert command of large-scale kitchen equipment (combi-ovens, tilt kettles), and excellent leadership capabilities under tight event timelines. • Physical Demands: Ability to stand or walk for extended periods, work flexible hours (including nights, weekends, and holidays), and lift or move up to 50 lbs. • Assists the F&B Director in controlling and monitoring budgetary expenses on a monthly basis. • Assists the F&B Director in taking the end-of-the month inventory. Maintains and records daily and monthly inventories and directs all necessary food ordering. • Assists the F&B Director in verifying receipt of all incoming orders and ensuring that all food is safely stocked and stored in accordance with proper food handling techniques. • Performs other duties as assigned by management.