Cook I - Banquets (Full Time)

Loews Hotels & Co•Tucson, AZ

7d•Onsite

About The Position

The Banquet Cook I prepares and presents high-quality food for banquet functions and events hosted at the hotel. Working closely with the Banquet Chef and kitchen team, this position executes menus for weddings, conferences, meetings, and other group events, contributing to exceptional guest experiences through consistent food preparation, presentation, and service. The role may require varying schedules to reflect business needs, including weekends, holidays, and early or late shifts. Regular attendance and participation in mandatory training sessions and meetings are required; other duties may be assigned.

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.
Knife skills and ability to work pantry, grill, and sauté stations.
Knowledge of grill cooking temperatures, sauté techniques, and basic mother sauces.
Ability to operate kitchen equipment.
Ability to work under pressure, handle multiple tasks, and manage difficult situations.
Strong communication and teamwork skills.
Ability to work a flexible schedule, including weekends, holidays, and early or late shifts based on event needs.
Ability to stand for extended periods and stand, stoop, and bend repetitively during an entire shift.
Ability to lift and carry food service trays weighing 35 pounds or more, and lift up to 50 pounds.

Nice To Haves

Formal culinary training or an associate degree.
SERV Safe Certification.
Veterans and military spouses are encouraged to apply.

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 timely delivery of meals.
Work with banquet and catering teams to meet event requirements, including dietary restrictions and themed meals.
Follow hotel brand standards for food quality, presentation, and sanitation.
Maintain cleanliness and organization of kitchen equipment, banquet preparation areas, and walk-in coolers.
Assist with buffet setup, plating, carving stations, and 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 of 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.
Attend work regularly and participate in mandatory training sessions and meetings.
Perform other duties as assigned.

Benefits

Competitive health and wellness benefits.
401(k) with company match.
Paid sick days, vacation, and holidays.
Paid bereavement and paid pet bereavement.
Training and development opportunities and career growth.
Tuition reimbursement.
Pet insurance.
Team Member hotel rates, discounts, and other perks.
Complimentary meals in the Team Member Café while working.
Golf discount at The Lodge at Ventana Canyon.
Community volunteer opportunities. Benefits are subject to eligibility and may vary by position.