SMG Lead Cold Banquet Cook in Greenville, South Carolina


This is a hands-on position assisting the Sous Chef and Executive Chef with the preparation of food for catered events by following approved recipes and maintaining the highest production, presentation and sanitation standards.


  • Follow approved recipes and production standards in order to minimize waste and maximize quality and value.
  • Maintain an organized and sanitary work station at all times.
  • Produce and oversee all cold food production and displays. In accordance to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume. Produce daily and weekly prep lists.
  • Perform weekly inventories of all bread and pastry items.
  • Properly label and date food items for storage.
  • Maintain and organize storage areas, refrigerators and freezers.
  • Perform ongoing freezer pulls.
  • Train part time and seasonal kitchen staff on proper procedures and sanitation standards.
  • Assemble and complete final production of cold food items.
  • Assist with plating of catered meals.
  • Perform other duties as assigned and deemed necessary.


  • Knowledge of all major kitchen equipment and appliances.
  • Ability to properly operate ovens, stoves, grills, steamers, smokers, mixers, kettles, char-broilers and other kitchen equipment.
  • Must be able to identify and properly use all kitchen small wares.
  • Ability to follow verbal and written instructions.
  • Strong knowledge of state health codes and sanitation standards.
  • Ability to adhere to strict grooming standards established by SMG/TD Convention Center.
  • Ability to recognize and utilize weights and measurements, both liquid and dry.
  • Ability to become ServSafe Certified.
  • Ability to use cutlery and standard kitchen machinery.
  • Maintains proper grooming and dress code standards.
  • Work ethic encourages strong urgency and quality in a team environment
  • Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, Garde Manger, sauces, protein & vegetable cutting, plate presentation and sanitation.
  • Skill in volume production and hands-on cooking.
  • Ability to perform basic math functions necessary to execute recipe conversions and production quantities
  • Strong organizational skills and ability to multi-task.
  • Ability to work extended hours productively.


  • High school diploma or equivalent.
  • Two-year culinary degree or appropriate continuing education credits preferred.
  • Minimum of two years' experience in a cook's position or culinary degree preferred.
  • Minimum of one year of experience in banquet operations.


  • Performing work through repetitive eye/hand coordination.
  • Ability to lift 40 pounds.
  • Daily lifting and carrying up to 25 lbs for up to 5 minutes at a time.
  • Constant standing, walking, stooping.
  • Constant reaching, handling products.


  • Fast-paced, very physical environment.
  • May be exposed to extreme cold from walk-in coolers/freezers for up to one hour at a time.
  • May be exposed to extreme heat from hot burners and/or steam for extended periods of time.
  • May be exposed to minimal amount of smoke for extended periods of time.


  • Minimum of 40 hours per week.
  • Irregular hours including early mornings, late evenings, weekends and holidays as determined by event schedule.
  • Extended hours may be required, as determined by event schedule

SMG is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled