Cook I - Banquet Kitchen

Loews Hotels & Co•Nashville, TN

5d•Onsite

About The Position

The Banquet Cook I is responsible for preparing and presenting high-quality food for banquet functions and events hosted at the hotel. This position plays a key role in ensuring exceptional guest experiences through consistent food preparation, presentation, and service. The Banquet Cook I works closely with the Banquet Chef and kitchen team to execute menus for weddings, conferences, meetings, and other group events.

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.
High school diploma or equivalent required.
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.
Strong communication and teamwork skills.
Ability to stand for extended periods and lift up to 50 lbs.

Nice To Haves

Formal culinary training or associate degree preferred.
SERV Safe Certification preferred.

Responsibilities

Prepare, cook, and present banquet menu items in accordance with hotel recipes, portion control standards, and guest expectations.
Set up and stock workstations with all necessary supplies and ingredients for banquet service.
Coordinate food preparation with banquet event timelines to ensure timely delivery of meals.
Collaborate with banquet and catering teams to meet specific event requirements, including dietary restrictions or themed meals.
Follow all hotel brand standards for quality, presentation, and sanitation.
Ensure cleanliness and organization of kitchen equipment, banquet prep areas, and walk-in coolers.
Assist with buffet setup, plating, carving stations, or live cooking stations as needed.
Maintain high standards of food safety and sanitation in accordance with local health department regulations and hotel policies.
Assist in inventory management and notify supervisor of shortages in ingredients or supplies.
Train and mentor junior cooks and kitchen staff when assigned.
Adapt to last-minute changes and problem-solve effectively in a fast-paced event environment.
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.