Banquet Cook I

Loews Hotels•Arlington, TX

11d

About The Position

The Banquet Cook I prepares and presents high-quality food for banquet functions and events hosted at the hotel. The role supports exceptional guest experiences through consistent food preparation, presentation, and service, and works closely with the Banquet Chef and kitchen team to execute menus for weddings, conferences, meetings, and other group events.

Requirements

High school diploma or equivalent.
At least 2 years of experience in a hotel, banquet, or catering kitchen.
Knowledge of banquet-style service, buffet preparation, and large-volume cooking techniques.
Familiarity with food safety and sanitation standards.
Ability to work a flexible schedule, including weekends, holidays, and early or late shifts based on event needs.
Strong communication and teamwork skills.
Ability to stand for extended periods and lift up to 50 pounds.
Experienced in knife skills.
Ability to work pantry, grill, and sauté stations.
Knowledge of grill cooking temperatures, sauté techniques, and basic mother sauces.
Ability to work under pressure, handle multiple tasks, and manage difficult situations.
Knowledge of how to operate all kitchen equipment.
Ability to stand, stoop, and bend repetitively during the entire shift.
Ability to lift and carry food service trays weighing more than 35 pounds.

Nice To Haves

Formal culinary training or an associate degree.
SERV Safe Certification.
High school diploma or equivalent.

Responsibilities

Prepare, cook, and present banquet menu items according to hotel recipes, portion-control standards, and guest expectations.
Set up and stock workstations with necessary supplies and ingredients for banquet service.
Coordinate food preparation with banquet event timelines to ensure meals are delivered on time.
Collaborate with banquet and catering teams to meet event requirements, including dietary restrictions and themed meals.
Follow hotel brand standards for quality, presentation, and sanitation.
Keep kitchen equipment, banquet preparation areas, and walk-in coolers clean and organized.
Assist with buffet setup, plating, carving stations, or live cooking stations as needed.
Maintain food safety and sanitation standards in accordance with local health department regulations and hotel policies.
Assist with inventory management and notify a supervisor about ingredient or supply shortages.
Train and mentor junior cooks and kitchen staff when assigned.
Adapt to last-minute changes and solve problems in a fast-paced event environment.
Maintain regular attendance in accordance with standards.
Attend all mandatory training sessions and meetings.
Perform other duties as assigned.