Banquet Cook

The Loren at Lady Bird Lake; San Antonio (TX); On-site; USD 34,000 - 46,000; Full time

Benefits offered by this job

401(k) Matching Up To 4%

Medical/Dental/Vision/STD/LTD/Life

Paid PTO

Paid Holidays

Paid Maternity/Paternity Leave

Employee Assistance Program

Complimentary Employee Meals

Complimentary Bus Passes

50% off Dining

Recognition Programs

Job summary

The Loren at Lady Bird Lake is seeking a dedicated cook for its upscale kitchen in San Antonio, TX. This full-time role focuses on preparing high-quality dishes, adhering to recipes, and ensuring efficient service along the riverwalk environment.

Ideal candidates have at least 1 year of upscale restaurant cooking experience, strong knowledge of food safety, and the ability to work flexible hours, including weekends and evenings, in a fast-paced setting.

Qualifications

• High school diploma or GED required.
• Associate degree in culinary arts preferred.
• Food handler certification required.

Responsibilities

• Check all items against recipe cards and verify use records for items served.
• Monitor line setup to ensure efficiency during meal periods.
• Prepare food of consistent quality following recipes and production standards.
• Rotate perishables and manage storage according to SOP.
• Assist in keeping buffet stocked and control food waste per SOP.
• Perform other duties as assigned by leadership.

Skills

Culinary expertise

Food safety knowledge

Flexible hours

Education

High school diploma/GED

Associate degree in culinary arts

Food handler certification

Job description

Job Details

Job Location: SAT - San Antonio, TX, Salary Range: Undisclosed, About Us

The Thompson San Antonio, owned by The Loren Group Holdings, invites discerning residents and guests to experience the ultimate in understated luxury and curated San Antonio culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer a refined complement to the city’s unmistakable Texas spirit, uniquely set along the iconic San Antonio River Walk with sweeping views of the downtown skyline.

We are Uncompromising by Nature

We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.

Our Full-time Eligible benefits include

• Participation in 401(k) with company match of up to 4%*
• Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity
• Paid PTO
• Paid Holidays
• Paid Maternity/Paternity Leave
• Employee Assistance Program*
• Complimentary Employee Meal*
• Complimentary Bus Passes*
• 50% off Dining in Restaurant*
• Recognition Programs, Incentives and Celebrations*

*Benefits available to Part-time Associates

Job Summary/Responsibilities

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Other Responsibilities

• All other duties as assigned, requested or deemed necessary by leadership.

Supervisory Duties

None

Core Competencies

• Integrity and Respect
• Communication
• Innovation
• Teamwork and Relationships
• Hospitality
• Job Excellence

Qualifications: Education/Formal Training

• High school diploma or GED.
• Associate degree in culinary arts, preferred.
• Food handler certification.

Experience

• Minimum 1 year experience in a cook position at an upscale restaurant.

Knowledge/Skills

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
• In-depth knowledge of food industry regulations.
• Flexible working hours, including weekends and evenings when required.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.