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Banquet Cook 2
Company : Omni Amelia Island Resort
Location : Rancho Mirage, CA, 92270
Job Type : Full Time / Part Time
Date Posted : 13 January 2026
Location
Rancho Las Palmas Resort & Spa
The 444-room Rancho Las Palmas Resort & Spa is classic Rancho Mirage re-imagined for the 21st-century traveler. Our luxurious Palm Springs hotel rooms surround you in Spanish Colonial-inspired style and a soothing desert palette of beige, sand, and ivory. With plenty of space for your peace and your quiet, you’ll also open French doors to your very own private patio or balcony where the warm desert air and breathtaking views await.
Omni Rancho Las Palmas Resort and Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Rancho Las Palmas may be your perfect match.
Job Description
At Rancho Las Palmas, our culinary team is the heart of the guest experience. We're looking for a reliable, hardworking Banquet Cook 2 to support our banquet kitchen with food preparation, setup, and occasional café service. This role is ideal for a prep cook or early-career culinarian looking to grow their skills in a supportive, high-volume kitchen environment.
Responsibilities
- Assist with preparation of banquet menu items including cold prep, sauces, marinades, and bulk production.
- Follow recipes, prep lists, and direction from Cook 1s, Sous Chefs, and Banquet Chefs.
- Support banquet event production by ensuring ingredients are prepped, labeled, and ready for service.
- Assist with setup and restocking of the Associate Dining Room (ADR) as needed.
- Maintain clean and organized prep areas, walk-ins, and dry storage.
- Uphold all food safety, sanitation, and temperature guidelines.
- Assist with receiving and storing deliveries as directed.
- Communicate any shortages, quality issues, or maintenance concerns to kitchen leadership.
- Work closely with the stewarding team to ensure cleanliness and safety in the kitchen.
- Perform other duties as assigned by kitchen leadership.
Qualifications
- 1+ years of banquet kitchen experience preferred.
- Familiarity with batch cooking, cold prep, and basic culinary techniques.
- Able to follow recipes and prep instructions with accuracy and consistency.
- Strong work ethic and willingness to learn and take direction.
- Must have or obtain a valid Maricopa County Food Handler’s Card.
- Ability to communicate clearly and work as part of a team.
- Culinary school experience a plus, but not required.Ability to stand or walk for up to 8 hours per shift.
- Must be able to lift, carry, push, or pull up to 50 pounds.
- Must be able to navigate a busy kitchen safely and efficiently.
- Exposure to hot surfaces, sharp tools, and wet conditions is expected.
Pay Range: Starting at $20/hour. The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate’s qualifications and/or experience.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. We will consider qualified applicants with criminal histories in a manner consistent with the CA Fair Chance initiative for hiring. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com
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Frequently asked questions
Working as a Banquet Cook 2 here involves long hours on your feet, often up to 8 hours per shift, with tasks requiring lifting up to 50 pounds. You'll navigate a busy kitchen environment that includes exposure to heat and sharp tools, so stamina and safety awareness are essential.
Candidates should be comfortable with batch cooking, cold food prep, and following detailed recipes accurately. Having at least a year of experience in banquet kitchens supports handling high-volume events efficiently, while a willingness to learn and take direction is valued highly.
A valid Maricopa County food handler's card is typically required or must be obtained promptly. Local standards emphasize sanitation and temperature control, reflecting the high health and safety expectations in California’s resort kitchens.
Entry-level cooks like Banquet Cook 2 can gain valuable experience toward roles such as Banquet Chef or Kitchen Supervisor. Rancho Mirage’s resort industry supports culinary growth through mentoring and hands-on training, making it a solid stepping stone for culinary careers.
Rancho Mirage has a vibrant hospitality sector with seasonal fluctuations. Demand for banquet cooks tends to peak during event seasons, leading to moderate competition. Candidates with formal culinary training or prior banquet experience often have an edge.
Omni Amelia Island Resort blends classic Spanish colonial style with modern culinary operations, emphasizing teamwork and training. The Banquet Cook 2 role here focuses on precision in banquet food prep within a high-volume, luxury resort setting, offering unique exposure to upscale event catering.
The resort prioritizes associate development through comprehensive training and mentoring programs. There’s a strong culture of respect and empowerment, which helps new cooks refine skills while maintaining high food safety and service standards in a dynamic team atmosphere.
Starting wages for this position begin at $20 per hour, though actual compensation may vary depending on your experience and qualifications. This rate aligns with regional hospitality standards for banquet kitchen roles in the Rancho Mirage area.
Banquet cooks coordinate closely with chefs and stewarding teams to prep, label, and stock ingredients efficiently. Maintaining clean, organized prep areas and walk-ins is crucial to keep up with fast-paced event demands and to meet strict food safety protocols.
Daily tasks include prepping cold dishes, sauces, and marinades, restocking supplies, assisting with setup for events, and collaborating with kitchen leadership to address shortages or quality issues. The role requires adaptability and consistent attention to detail in a fast-paced environment.