OPT Banquet Cook Jobs
Banquet Cook jobs offer F-1 OPT students hands-on experience in high-volume food production, catering operations, and institutional kitchen environments. Many hotels, convention centers, and event venues hire cooks on a rolling basis, making this a strong option for students with culinary degrees seeking practical training authorization.
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Get Access To All JobsCULTURE:
Join a team that's been welcoming guests for more than a century. At Pinehurst our Culture is critical to delivering a consistent guest, member and employee experience. Our Purpose is, “As the Cradle of American Golf, we honor timeless traditions and inspire legendary stories, one smile, one round, one moment at a time.” Our Values are; Genuine Hospitality, Be Trustworthy, Good Stewards and Inspired Innovation. If you’re seeking a heartfelt workplace then Pinehurst is the place for you. Every role contributes to upholding our treasured culture, performs their job duties consistently and handles other job duties as assigned in our ever-changing environment.
SUMMARY
The Banquet Manager is responsible for overseeing the daily operations of Pinehurst Country Club while ensuring excellent service, member/guest satisfaction and well-organized workflow. The role manages all aspect of banquet operations, including staffing, scheduling, event setup, service and breakdown. The Banquet Manager works closely with the PCC Food and Beverage Manager, clients, event planners, and internal departments (Culinary, F&B, Group and Event Sales, Housekeeping, Stewarding and Golf) to deliver seamless events that meet or exceed expectations. Strong leadership skills, organized and customer service/member relations skills are essential. Able to handle high-pressure situations and adapt to last minute changes. Must be willing and able to work various/multiple outlets and shifts within the Food & Beverage Division.
EDUCATION and/or EXPERIENCE
Associates degree and a minimum of three years related experience; or equivalent combination of education and experience.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.
- Attend F&B department meetings
- Attend daily and weekly BEO’s meetings
- Communicate at end of every event to management a recap of the day
- Foster a warm and welcoming environment for all members/guests
- Implement and maintain high standards for service, food quality and presentation
- Forming a relationship and working with the PCC Banquet Chef
- Ensures the restaurant complies with all local, state and federal regulations regarding food safety, health standards and labor laws
- Meeting with the PCC Administrative Assistant weekly to make sure all product is ordered and we have plenty of (beer, wine, liquor)
- Accountable for the daily efficiency of all banquet department operations.
- Assist in the daily controls of both food and beverage and repeat business.
- Ensure productive staffing of all banquet events, including service, meetings, sets and teardown.
- Ensure proper levels of supervision are on hand at all times for every aspect of the department.
- Pre shift meetings are conducted prior to all events reviewing standards, group menu, service and special needs.
- Conduct Service and Safety Training
- Participate in performance review process
- Participate in disciplinary counseling
- Handles emergency situations calmly and effectively.
- Ensures Standard of Operations and company policies are being followed.
- Ensures that all of the department’s allocate the service stations for meal periods
- Responsible for handling all member/ guest concerns that arise in banquet outlet
- Assumes total accountability for banquet outlet activities
- Ensure proper supplies are on hand at all time in order to effectively service the members/guests
- All staff to be trained and certified in accordance with ABC regulations and Pinehurst Way
- Ensure an environment of constant communication with the Event Services Department, the Kitchen and coordinating staff is maintained.
- Ensure emphasis is placed on maintaining a professional relationship with all Employees maintaining the philosophy of Do what’s Right across the Resort
- Ensure a proper and accurate accounting for all banquet food, beverage, and miscellaneous revenues, on a daily basis.
- To direct and inform Employees in every detail of banquet functions, as in menus, location of functions and coordinate all timing between kitchen and banquet personnel.
- Accountable for the cleanliness and orderliness of all front and back of the house banquet areas.
- Conduct daily and weekly walk thru’s of all Banquet rooms to insure maintenance, of facilities.
- Coordinate and execute all décor needs through décor Department.
- Operating Systems knowledge: Dayforce
- Maintain Health Standards including all staff
- In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.
SUPERVISORY RESPONSIBILITIES
Directly supervises various employees in the Banquet Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud.
Flexible schedule to meet demands of events, able to work Am & Pm shifts Holidays and in some cases 7 day week.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Have the ability to write routine reports and correspondence. Have the ability to speak effectively before groups of customers or employees of organization.
Pinehurst, LLC reserves the right to transfer any Employee from his/her current job assignment or location to another job assignment or location as needed, either on a temporary or regular basis.
CULTURE:
Join a team that's been welcoming guests for more than a century. At Pinehurst our Culture is critical to delivering a consistent guest, member and employee experience. Our Purpose is, “As the Cradle of American Golf, we honor timeless traditions and inspire legendary stories, one smile, one round, one moment at a time.” Our Values are; Genuine Hospitality, Be Trustworthy, Good Stewards and Inspired Innovation. If you’re seeking a heartfelt workplace then Pinehurst is the place for you. Every role contributes to upholding our treasured culture, performs their job duties consistently and handles other job duties as assigned in our ever-changing environment.
SUMMARY
The Banquet Manager is responsible for overseeing the daily operations of Pinehurst Country Club while ensuring excellent service, member/guest satisfaction and well-organized workflow. The role manages all aspect of banquet operations, including staffing, scheduling, event setup, service and breakdown. The Banquet Manager works closely with the PCC Food and Beverage Manager, clients, event planners, and internal departments (Culinary, F&B, Group and Event Sales, Housekeeping, Stewarding and Golf) to deliver seamless events that meet or exceed expectations. Strong leadership skills, organized and customer service/member relations skills are essential. Able to handle high-pressure situations and adapt to last minute changes. Must be willing and able to work various/multiple outlets and shifts within the Food & Beverage Division.
EDUCATION and/or EXPERIENCE
Associates degree and a minimum of three years related experience; or equivalent combination of education and experience.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.
- Attend F&B department meetings
- Attend daily and weekly BEO’s meetings
- Communicate at end of every event to management a recap of the day
- Foster a warm and welcoming environment for all members/guests
- Implement and maintain high standards for service, food quality and presentation
- Forming a relationship and working with the PCC Banquet Chef
- Ensures the restaurant complies with all local, state and federal regulations regarding food safety, health standards and labor laws
- Meeting with the PCC Administrative Assistant weekly to make sure all product is ordered and we have plenty of (beer, wine, liquor)
- Accountable for the daily efficiency of all banquet department operations.
- Assist in the daily controls of both food and beverage and repeat business.
- Ensure productive staffing of all banquet events, including service, meetings, sets and teardown.
- Ensure proper levels of supervision are on hand at all times for every aspect of the department.
- Pre shift meetings are conducted prior to all events reviewing standards, group menu, service and special needs.
- Conduct Service and Safety Training
- Participate in performance review process
- Participate in disciplinary counseling
- Handles emergency situations calmly and effectively.
- Ensures Standard of Operations and company policies are being followed.
- Ensures that all of the department’s allocate the service stations for meal periods
- Responsible for handling all member/ guest concerns that arise in banquet outlet
- Assumes total accountability for banquet outlet activities
- Ensure proper supplies are on hand at all time in order to effectively service the members/guests
- All staff to be trained and certified in accordance with ABC regulations and Pinehurst Way
- Ensure an environment of constant communication with the Event Services Department, the Kitchen and coordinating staff is maintained.
- Ensure emphasis is placed on maintaining a professional relationship with all Employees maintaining the philosophy of Do what’s Right across the Resort
- Ensure a proper and accurate accounting for all banquet food, beverage, and miscellaneous revenues, on a daily basis.
- To direct and inform Employees in every detail of banquet functions, as in menus, location of functions and coordinate all timing between kitchen and banquet personnel.
- Accountable for the cleanliness and orderliness of all front and back of the house banquet areas.
- Conduct daily and weekly walk thru’s of all Banquet rooms to insure maintenance, of facilities.
- Coordinate and execute all décor needs through décor Department.
- Operating Systems knowledge: Dayforce
- Maintain Health Standards including all staff
- In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.
SUPERVISORY RESPONSIBILITIES
Directly supervises various employees in the Banquet Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud.
Flexible schedule to meet demands of events, able to work Am & Pm shifts Holidays and in some cases 7 day week.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Have the ability to write routine reports and correspondence. Have the ability to speak effectively before groups of customers or employees of organization.
Pinehurst, LLC reserves the right to transfer any Employee from his/her current job assignment or location to another job assignment or location as needed, either on a temporary or regular basis.
See all OPT Banquet Cook Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new OPT Banquet Cook Jobs.
Get Access To All JobsTips for Finding OPT Sponsorship as a Banquet Cook
Highlight culinary credentials upfront
List your culinary degree or certificate on every application and connect it explicitly to the Banquet Cook role. Employers are more likely to consider OPT candidates when the training connection between your program and the position is immediately clear.
Target large hospitality employers first
Hotels, convention centers, and university dining operations hire banquet cooks regularly and have HR teams familiar with OPT work authorization. Smaller catering companies may be less experienced with the paperwork, so prioritize employers with established international hiring processes.
Apply early relative to your OPT start date
Start applying at least six to eight weeks before your OPT authorization begins. Banquet operations run on event schedules, and employers need lead time to confirm your work authorization before onboarding you for upcoming events.
Emphasize volume and event experience
Banquet kitchens prioritize speed and consistency at scale. If your training included catering labs, large-format cooking practicums, or internships in event kitchens, lead with those details. This directly addresses what banquet employers evaluate when reviewing candidates.
Understand STEM OPT eligibility for your program
Most culinary and hospitality degrees are not STEM-designated, meaning standard OPT gives you 12 months. Confirm your program's CIP code with your DSO before applying, so you can accurately tell employers how long your authorization runs.
Prepare your EAD card and I-20 for onboarding
Employers completing Form I-9 will need to verify your Employment Authorization Document and unexpired passport. Having your EAD card ready before your start date prevents onboarding delays, which matter especially when employers are staffing up around specific booked events.
Banquet Cook OPT: Frequently Asked Questions
Can I work as a Banquet Cook on OPT?
Yes, if your culinary, hospitality, or food service degree directly relates to the Banquet Cook role. USCIS requires that OPT employment be in a position related to your field of study. A culinary arts or hospitality management graduate working in banquet food production satisfies that requirement, but you should confirm the connection with your DSO before accepting an offer.
Do Banquet Cook employers typically sponsor OPT students?
Many do, particularly large hotel groups, convention centers, and university food service operations that routinely hire culinary graduates. They understand OPT work authorization and are experienced with I-9 verification for EAD holders. Smaller independent catering companies may be less familiar with the process. Browsing employer listings on Migrate Mate helps you identify which hospitality employers are actively open to OPT candidates.
Does part-time banquet cook work count toward OPT requirements?
Yes, part-time employment of at least 20 hours per week qualifies as valid OPT employment. Banquet kitchens often schedule staff around events, which can mean irregular hours week to week. As long as your average meets the 20-hour minimum and the role is related to your degree, it counts. Track your hours carefully because USCIS uses employment records when evaluating future immigration applications.
What happens to my OPT if the banquet employer lays me off between events?
OPT includes a 90-day aggregate unemployment allowance for standard OPT students. Gaps between banquet events or seasonal layoffs count toward that limit. If your total unemployment exceeds 90 days, your OPT is considered violated. Plan proactively by maintaining documentation of your employment and, if you anticipate a longer gap, contact your DSO immediately to discuss your options.
Is a Banquet Cook role considered practical training for a culinary degree?
Yes. Banquet cook positions involve food production, menu execution, kitchen operations, and catering logistics, all of which align directly with coursework in culinary arts, food science, or hospitality management programs. USCIS evaluates whether the job uses skills taught in your degree program, and banquet cooking is a recognized professional application of culinary training. Document the connection clearly in any future H-1B visa or status change filings.