Banquet Cook I: Upscale Hotel Events

loewshotels; Orlando (FL); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Job summary

Loews Hotels at Universal Orlando is seeking a Banquet Cook I to prepare and present high‑quality banquet dishes for weddings, conferences, and events. You will work with the Banquet Chef and kitchen team to ensure menu execution, portion control, and timely service.

Requirements include 5–7 years in upscale, high‑volume environments, a culinary degree or equivalent training, and strong knowledge of sanitation standards. Strong knife skills and teamwork are essential for this fast‑paced setting.

Qualifications

• 5–7 years cooking experience in upscale, high-volume hotel or freestanding restaurant.
• Culinary degree or equivalent formal training preferred.
• Thorough knowledge of Food Service Sanitation Standards and strong organizational skills.

Responsibilities

• Prepare, cook, and present banquet menu items according to hotel recipes and guest expectations.
• Set up and stock workstations with supplies and ingredients for banquet service.
• Coordinate food preparation with event timelines to ensure timely delivery.
• Collaborate with banquet and catering teams to meet dietary restrictions or themed meals.
• Follow hotel brand standards for quality, presentation, and sanitation.
• Maintain cleanliness and organization of kitchen equipment and prep areas.
• Assist with buffet setups, plating, carving stations, or live cooking stations as needed.
• Train and mentor junior cooks and staff when assigned.

Skills

Knife skills

Pantry/grill/saute station

Grill & saute techniques

Mother sauces

Kitchen equipment operation

Food safety & sanitation

English communication

Education

Culinary degree or equivalent training

Job description

Loews Hotels at Universal Orlando is seeking a Banquet Cook I to prepare and present high‑quality banquet dishes for weddings, conferences, and events. You will work with the Banquet Chef and kitchen team to ensure menu execution, portion control, and timely service.

Requirements include 5–7 years in upscale, high‑volume environments, a culinary degree or equivalent training, and strong knowledge of sanitation standards. Strong knife skills and teamwork are essential for this fast‑paced setting.