Banquet Cook II

Loews Hotels & Co•Chicago, IL

20h•$27•Onsite

About The Position

The Banquet Cook II is a skilled, mid-level position responsible for preparing and cooking high-quality food for hotel banquet events, including conferences, weddings, corporate functions, and private dining. This role supports the Banquet Cook I and culinary leadership in executing large-volume food production with consistency, efficiency, and professionalism.

Requirements

Experienced in knife skills.
Ability to work pantry, grill and sauté station.
Knowledge on grill cooking temperature, and sauté techniques.
Knowledge of basic mother sauces.
Ability to work under pressure, handle multiple tasks and difficult situations.
Knowledge of operating all kitchen equipment.
Ability to lift and carry food service trays weighting 35+ pounds.
Ability to stand, stoop, bend repetitively during entire shift.
Minimum of 2 years’ 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 (ServSafe Certification preferred).
Ability to work a flexible schedule including weekends, holidays, and early/late shifts based on event needs.
Strong communication and teamwork skills.
Ability to stand for extended periods and lift up to 50 lbs.
Ability to work flexible schedule to include weekends and holidays.

Nice To Haves

High School Diploma or equivalent.

Responsibilities

Prepare and cook hot and cold menu items according to event-specific Banquet Event Orders (BEOs) and hotel recipes.
Set up, operate, and maintain assigned banquet kitchen stations (e.g., grill, sauté, carving station, buffet prep).
Work with Cook I and Banquet Chef to ensure all food is delivered on time, with proper presentation and portion control.
Maintain mise en place and cleanliness throughout service.
Assist in plating and food service for buffet and plated meal functions.
Ensure food is stored, labeled, and handled in compliance with health department and hotel sanitation standards.
Support Cook III and junior team members with training and guidance as needed.
Collaborate with event service staff to ensure banquet timelines and guest expectations are met.
Respond to last-minute changes or requests with flexibility and a solutions-oriented attitude.
Regular attendance in conformance with standards.
May be required to work varying schedules to reflect business needs.
Required to attend all mandatory training sessions and meetings.
Perform other duties as assigned.