3rd Shift Banquet Prep

Description

Salt + Marrow Kitchen, located within Crowne Plaza North Augusta, is seeking a dependable, detail-oriented, and team-focused Overnight Banquet Prep Cook to support banquet and food & beverage operations during overnight hours. This role is responsible for assisting with banquet food preparation, event setup support, kitchen organization, and overnight culinary production to ensure operational readiness for breakfast, banquet, and event execution.

The Overnight Banquet Prep Cook plays a critical role in supporting the culinary and banquet teams by preparing ingredients, organizing banquet production areas, maintaining cleanliness and sanitation standards, and ensuring all food preparation is completed accurately and efficiently in accordance with established recipes, food safety standards, and operational expectations. This individual will help support the successful execution of conferences, meetings, weddings, social events, and large-scale banquet functions while maintaining consistency and quality throughout all preparation processes.

The ideal candidate will possess strong organizational skills, attention to detail, a sense of urgency, and the ability to work independently during overnight operations while remaining collaborative and team-oriented. Prior culinary, banquet, prep cook, or hotel food and beverage experience is preferred

Requirements

•  Prepare ingredients and food items for banquet, catering, restaurant, and event operations in accordance with recipes, production sheets, and operational standards.
• Assist with overnight preparation for upcoming banquet events, meetings, breakfast service, and restaurant operations to ensure operational readiness.
• Prepare, portion, label, and properly store food products while maintaining freshness, quality, and food safety compliance.
• Maintain organization and cleanliness throughout all kitchen, prep, storage, and walk-in areas during overnight operations.
• Assist culinary leadership with banquet production timelines, event preparation, and operational execution for high-volume functions and special events.
• Monitor inventory levels and communicate product shortages, quality concerns, or operational needs to culinary leadership proactively.
• Ensure all food preparation and handling procedures comply with company standards, ServSafe practices, and health department regulations.
• Safely operate kitchen equipment including slicers, mixers, ovens, grills, knives, and other food preparation equipment.
• Complete opening, closing, cleaning, and side work duties as assigned to maintain operational efficiency and kitchen readiness.
• Support banquet and culinary teams with setup preparation, plating assistance, and event execution as needed.
• Follow portion control, waste reduction, and product rotation procedures to support food cost management and operational consistency.
• Maintain professionalism, urgency, and teamwork while working independently during overnight shifts within a fast-paced hospitality environment.
• Immediately communicate maintenance, safety, sanitation, or operational concerns to culinary leadership.
• Assist with receiving, organizing, rotating, and storing deliveries in accordance with FIFO and food safety guidelines. 

Qualifications

• Prior culinary, banquet, prep cook, restaurant, or hotel kitchen experience preferred.
• Ability to work overnight shifts, weekends, holidays, and varying schedules based on operational needs.
• Strong understanding of food preparation techniques, kitchen organization, and food safety standards.
• Ability to follow recipes, production sheets, prep lists, and portion guidelines accurately and consistently.
• Ability to multitask and work efficiently in a fast-paced, high-volume kitchen environment.
• Strong attention to detail, organization, and time management skills.
• Ability to safely operate kitchen equipment including slicers, mixers, ovens, grills, and food preparation tools.
• Must be able to frequently lift, carry, push, or pull items weighing up to 50 pounds and stand for extended periods of time.
• Knowledge of ServSafe and food sanitation practices preferred.
• Strong teamwork and communication skills with the ability to work collaboratively with culinary leadership and banquet teams.
• Dependable work ethic, positive attitude, and ability to maintain professionalism within a team-oriented environment.
• Ability to maintain cleanliness, organization, and sanitation standards in accordance with food and beverage regulations and health/safety guidelines.