Cook I - Banquet Kitchen

About the role

The Banquet Cook I position is crucial for preparing and serving high-quality food for various events at the Loews Vanderbilt Hotel. This role requires collaboration with the Banquet Chef and kitchen team to ensure exceptional guest experiences.

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.
• Cook and plate meals according to banquet event timelines to ensure timely delivery.
• 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.
• Maintain 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.
• Ensure compliance with food safety and sanitation standards.
• Manage inventory and report shortages to supervisor.
• Train and mentor junior cooks and kitchen staff when assigned.
• Adapt to last-minute changes and solve problems effectively in a fast-paced event environment.
• Work flexible schedules including weekends, holidays, and early/late shifts based on event needs.

Requirements

• 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 (SERV Safe Certification preferred).
• 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.

Qualifications

• Required High school diploma or equivalent.
• Formal culinary training or associate degree preferred.