Banquet Cook II (Seasonal)

Loews Chicago Hotel offers careers steps from Navy Pier and the Magnificent Mile. Team members deliver elevated hospitality with skyline and lake views in a central location that blends city energy, convenience and the comforts of home for guests.

About Us

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

About the Role

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.

Who You Are

• Experienced in knife skills.
• Ability to work pantry, grill and sauté station.
• Knowledge of 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 weighing 35+ pounds.
• Ability to stand, stoop, bend repetitively during entire shift.

Veterans and military spouses are encouraged to apply.

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.

Qualifications

• 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.
• High School Diploma or equivalent (preferred).

Benefits

• Competitive health & wellness benefits
• 401(k) & company match
• Paid Sick Days, Vacation, and Holidays
• Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more

Pay

$26.94 per hour.

Visit this site to view benefits this role may be eligible for based on classification: Loews Hotels Benefits.