Banquet Cook III

About the role

The Banquet Cook III is an entry-level position in the banquet culinary team at Loews Arlington Hotel, which supports 888 rooms, five dining venues, pools, spa services and 266,000 square feet of event space. The cook supports food preparation and basic cooking duties during hotel events, and the role suits people starting their culinary careers and wanting experience in large-volume food production.

Key responsibilities

• Assist with food prep tasks such as washing, chopping, measuring and portioning ingredients for banquet functions.
• Follow instructions from the Banquet Cook Supervisor and Banquet Chef for assigned cooking tasks.
• Set up and maintain prep and service stations before, during and after events.
• Plate food and help set up the buffet line under supervision.
• Maintain cleanliness and sanitation of kitchen work areas, tools and equipment.
• Label, store and rotate food properly to ensure freshness and compliance with health regulations.
• Learn banquet production standards and procedures, and perform breakdown and cleaning of stations and equipment after events.
• Attend all mandatory training sessions and meetings, and perform other duties as assigned.

Required profile

• At least 1 year of experience in a hotel or restaurant with a good working knowledge of cooking fundamentals and sanitation standards.
• 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.
• Strong communication and teamwork skills.
• Preferred: high school diploma or equivalent.

Required skills

• Basic knife skills and ability to work the pantry cold food station (salads, dressings, cutting and slicing).
• Ability to work a limited hot station (fryer, pizza oven, griddle, basic sauté and grill techniques).
• Ability to work under pressure, handle multiple tasks and difficult situations.
• Knowledge of operating all kitchen equipment and basic mathematical skills.
• Ability to obtain a Food Handler's Card.
• Physical ability to bend, stoop, stand, lift 50 pounds and push carts up to 200 pounds; ability to stand for long periods.
• Ability to speak, read and write English.

What we offer

• Competitive health and wellness benefits, 401(k) with company match, paid sick days, vacation, holidays and bereavement leave.
• Tuition reimbursement, pet insurance and pet bereavement.
• Team member hotel rates, other discounts and perks, complimentary parking and meals in the Team Member Café while working.
• Training and development opportunities and career growth.