Banquet Cook II

About the Role

At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, you will play a vital role in delivering exceptional culinary experiences for celebrations, galas, and corporate events. As a Banquet Cook, your precision, timing, and skill ensure flawless execution of plated dinners, receptions, and large-scale events. You will prepare high-volume, high-quality dishes, collaborate with culinary leadership during tastings, and uphold the creativity and consistency that define The Ritz-Carlton’s gold standard of hospitality.

In a diverse and supportive environment where craftsmanship is respected and growth is encouraged, you will work alongside your team to create extraordinary dining experiences for guests and colleagues alike.

Responsibilities

• Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
• Follow recipe cards and production/portion standards, per dupe from servers, to ensure consistent quality.
• Start food items prepared ahead of time, avoiding overproduction beyond estimated needs.
• Date all food containers and rotate per SOP, ensuring perishables are stored at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line setup; note out-of-stock items or shortages.
• Assist in keeping buffets stocked.
• Return unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans to correct food cost issues, controlling waste, loss, and usage per SOP.

Requirements

• High school education or equivalent experience.
• Valid, unexpired food handler’s certification.
• Minimum one year of food service or related work experience.
• Prior banquet or catering culinary experience preferred.
• Knowledge of cooking practices and kitchen procedures to perform non-repetitive analytical work.

Physical Demands

• Lifting, pushing, pulling, and carrying: Regularly lift food cases and metros weighing up to 70 lbs (75% of the time). Items include food and small equipment.
• Climbing: Periodic climbing required.
• Bending: Necessary when using lower ovens for cooking (5–10 times per day).
• Mobility: Full range of mobility, including traveling 30–50 feet regularly throughout the day.
• Standing: Continuous standing during preparation, service, or expediting, often all day.
• Hearing and communication: Ability to hear equipment timers and communicate with staff verbally and in writing.
• Vision: Ability to ensure food is prepared appropriately.
• Environment: Inside 100% of an 8-hour shift; exposure to freezer temperatures (-10°F) and front-line temperatures (over 100°F).

Benefits

• Medical, dental, and vision insurance.
• Employee Assistance Program.
• Great discounts on hotels, restaurants, and more.

Pay

$24 – $27 per hour.