High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
Provides direction for all day-to-day operations.
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Lead banquet culinary operations: Oversee the preparation and production of food for banquet events, ensuring high standards of food quality, presentation, cost controls, and overall profitability
Drive culinary excellence: Select high-quality ingredients, uphold presentation standards, and ensure consistency in the execution of dishes
Enhance banquet offerings: Assist in menu development, incorporating seasonal and creative elements to elevate the banquet dining experience
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A Cook, also sometimes called a Line Cook, prepares ingredients and dishes for a food service establishment. Your Cook job description may mention several core duties, including prepping ingredients for the line, following recipes and preparing dishes during service.