BANQUET COOK

Crescent Hotels & Resorts; San Antonio (TX); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

Competitive wages

Excellent benefits for associates &/or

401K matching

Flexible scheduling

Job summary

The Banquet Cook at Crescent Hotels & Resorts will prepare, cook, and present high-quality banquet dishes for events at St. Anthony Hotel in San Antonio, TX. The role supports the Banquet team, adheres to BEOs, and ensures food safety and consistent presentation during high-volume service.

Candidates should have culinary training with hotel/banquet experience, be detail-oriented, and work well under pressure to deliver exceptional dining experiences for guests at luxury hotel events.

Qualifications

• At least 1+ years of culinary school or formal culinary training.
• Must be able to communicate in English.
• Previous professional cooking experience in hotel/banquet/high-volume setting preferred.

Responsibilities

• Prepare, cook, and present menu items for banquet functions according to recipes and standards.
• Review BEOs and production sheets to understand event requirements.
• Maintain proper portioning, presentation, and quality across banquet items.
• Assist with plating, buffets, action stations, and live cooking stations as needed.
• Follow food safety, sanitation, and hygiene procedures.

Skills

Culinary training

English communication

Banquet cooking experience

Education

Culinary school

Job description

Description

The Banquet Cook is responsible for preparing, cooking, and presenting high-quality food for banquet events, meetings, weddings, receptions, conferences, and other hotel functions. This position works closely with the Banquet Chef, Executive Chef, Sous Chefs, and Banquet team to ensure all food is prepared according to established recipes, presentation standards, banquet event orders (BEOs), and food safety requirements. The Banquet Cook must be able to work efficiently in a high-volume culinary environment while maintaining consistency, quality, organization, and attention to detail. This position plays an important role in creating exceptional dining experiences for banquet guests and supporting the successful execution of hotel events. The luxurious St. Anthony Hotel is seeking an outgoing, energetic and customer service-oriented Cafeteria/ Banquet Cook. In this role, you will set up and clear tables, stock all service stations and assist food servers with table service to ensure total guest satisfaction. Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel. At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that "feed your inner explorer", we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We Are Committed To Providing You With

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

Essential Job Functions

Food Preparation & Production

• Prepare, cook, and properly present menu items for banquet functions according to established recipes, specifications, and presentation standards.
• Review banquet event orders (BEOs), production sheets, menus, and instructions to understand event requirements, quantities, timing, and special requests.
• Prepare appropriate quantities of food based on anticipated guest counts while minimizing waste and maintaining quality.
• Perform preparation duties including cutting, chopping, slicing, portioning, seasoning, marinating, and other culinary preparation.
• Operate grills, ovens, fryers, steamers, ranges, broilers, and other commercial kitchen equipment safely and effectively.
• Prepare proteins, vegetables, starches, sauces, soups, and other menu components as assigned.
• Ensure proper portioning and presentation of banquet food items.
• Assist with plated dinners, buffets, receptions, action stations, breaks, and other banquet food service as required.
• Maintain consistency in taste, temperature, portion size, appearance, and quality.
• Follow established recipes and culinary standards unless otherwise directed by Culinary leadership.

Banquet Execution

• Assist with the timely preparation and execution of multiple banquet functions.
• Coordinate with Culinary and Banquet leadership to ensure food is ready according to established event timelines.
• Maintain awareness of event schedules and communicate immediately when production or timing concerns arise.Assist with plating and food presentation for large-volume banquet events.
• Replenish buffet and banquet food items as directed.
• Assist with last-minute changes in guest counts, dietary requests, or event requirements.
• Ensure food is properly labeled, stored, transported, and maintained at appropriate temperatures throughout banquet service.
• Support action stations or live cooking stations when assigned.
• Work collaboratively with Banquet Servers and other Food & Beverage associates to ensure smooth event execution.

Food Safety & Sanitation

• Follow all established food safety, sanitation, and hygiene procedures.
• Maintain proper food temperatures during preparation, cooking, holding, cooling, and storage.
• Follow proper procedures for preventing cross-contamination and managing food allergens.
• Properly label, date, rotate, and store food products using established FIFO procedures.
• Maintain a clean, sanitary, and organized workstation throughout the shift.
• Clean and sanitize equipment, utensils, work surfaces, and assigned areas.
• Follow proper handwashing, glove-use, and personal hygiene requirements.
• Immediately report food safety concerns, equipment issues, injuries, or unsafe conditions to Culinary leadership.
• Follow all applicable local health department regulations and hotel food safety standards.

Quality & Presentation

• Inspect food products for freshness, quality, appearance, and proper preparation.
• Ensure banquet food meets established hotel standards before leaving the kitchen.
• Maintain consistent presentation across large quantities of plated meals and buffet items.
• Immediately communicate concerns regarding food quality, preparation, presentation, or availability to Culinary leadership.
• Take appropriate care when handling specialty dietary requests and allergen-related meals according to established procedures.

Kitchen Operations

• Complete assigned prep lists and production requirements within established timelines.
• Maintain organized refrigeration, freezer, dry storage, and preparation areas.
• Properly store unused food products following banquet functions.
• Minimize food waste through appropriate preparation, portioning, storage, and utilization.
• Assist with receiving and properly storing food products and supplies when necessary.
• Maintain kitchen equipment and immediately report equipment that is damaged or not operating properly.
• Assist other culinary stations and kitchen areas as operational needs require.
• Participate in kitchen cleaning and closing responsibilities.
• Perform additional culinary duties as assigned by the Executive Chef, Banquet Chef, Sous Chef, or other Culinary leadership.

Required Skills And Abilities

• At least 1+ years of culinary school or formal culinary training required.
• Previous professional cooking experience in a hotel, banquet facility, restaurant, catering operation, convention center, or similar high-volume culinary environment preferred.
• Previous banquet or high-volume production cooking experience strongly preferred.
• Current food handler certification or ability to obtain required certification within the timeframe established by the hotel.
• Knowledge of basic cooking techniques, food preparation, sanitation, and kitchen safety practices.

Required Abilities

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co- workers with their job duties and be a team player. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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