Banquet Kitchen- On Call-3

Loews Hotels•Coral Gables, FL

7d•Onsite

About The Position

The Banquet Cook III is an entry-level position in the banquet culinary team, responsible for supporting food preparation and basic cooking duties during hotel events. This position is ideal for individuals starting their culinary careers and interested in gaining experience in large-volume food production in a hotel setting.

Requirements

Basic knife skills.
Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing).
Ability to work limited hot station (fryer, pizza oven, griddle, basic sauté and grill techniques).
Ability to work under pressure, handle multiple tasks and difficult situations.
Knowledge of operating all kitchen equipment.
Basic mathematical skills.
Must be able to obtain Food Handler’s Card.
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.
Ability to speak, read and write English.
Minimum of 1 year’s experience in hotel/restaurant with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation.
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

Assist with food prep tasks such as washing, chopping, measuring, and portioning ingredients for banquet functions.
Follow instructions from Banquet Cook Supervisor and Banquet Chef for assigned cooking tasks.
Set up and maintain prep and service stations before, during, and after events.
Plate food and assist with buffet line setup under supervision.
Maintain cleanliness and sanitation of kitchen work areas, tools, and equipment.
Properly label, store, and rotate food items to ensure freshness and compliance with health regulations.
Learn banquet production standards and procedures to grow in culinary proficiency.
Perform breakdown and cleaning of stations and equipment after events.
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.