Banquet Cook II - The Ritz-Carlton

Sage Hospitality•Chicago, IL

5d•Onsite

About The Position

As a Banquet Cook at The Ritz-Carlton, Chicago, you are at the heart of creating memorable culinary experiences for guests during celebrations, galas, and corporate events. Your role involves preparing high-volume, high-quality dishes with precision and timing, collaborating with culinary leadership, and ensuring food reflects creativity and consistency at the highest standard. You will be part of a diverse and supportive environment where craftsmanship is respected and growth is encouraged, working alongside team members to create extraordinary dining experiences.

Requirements

High school education or equivalent experience.
Valid Servsafe Food Handlers Certification.
Minimum one-year food service or related work.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying food cases and metros weighing up to 70 lbs.
Periodic climbing required.
Bending of the knees when using the lower oven for cooking.
Full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing during preparation, during service hours or during expediting, usually all day.
Ability to hear equipment timers and communicate with other staff.
Ability to see that product is prepared appropriately.
Ability to understand and follow verbal/written instructions and communicate both verbally and in writing.

Responsibilities

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Responsible for the preparation and execution of hot banquet food items, ensuring consistency, quality, and timely service for events of all sizes.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Support chefs during event tastings by preparing menu items and ensuring proper presentation and quality.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.