Cook I - Banquets (Full Time)

About the Role

Loews Ventana Canyon Resort, recognized as an AZ Central Top Workplace, offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces.

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.

Who You Are

A Banquet Cook I must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation:

• 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 manage difficult situations.
• Knowledge of operating all kitchen equipment.
• Ability to lift and carry food service trays weighing 35+ pounds.
• Ability to stand, stoop, and bend repetitively during an entire shift.

Veterans and military spouses are encouraged to apply.

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.
• Maintain regular attendance in conformance with standards.
• Attend all mandatory training sessions and meetings.
• Perform other duties as assigned.

Requirements

• High school diploma or equivalent required; formal culinary training or associate degree preferred.
• 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).
• 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.

Benefits

• Competitive health & wellness benefits.
• 401(k) & company match.
• Paid sick days, vacation, and holidays.
• Paid bereavement and pet bereavement.
• Training & development opportunities, career growth.
• Tuition reimbursement.
• Pet insurance.
• Team member hotel rates, discounts, perks, and more.