Banquet Cook II: Elevate Large-Event Cuisine

Loews Hotels & Co, Miami Beach; Miami Beach (FL); Sur place; USD 40 000 - 60 000; Plein temps

Avantages offerts par ce poste

Health benefits

401(k) & company match

Paid time off

Résumé du poste

Loews Miami Beach Hotel is seeking a Banquet Cook II to prepare and cook hot and cold menu items for hotel banquet events, including conferences, weddings, and corporate functions. You will set up stations, maintain mise en place, and ensure on-time delivery with proper presentation.

The role requires at least 2 years in a hotel banquet kitchen, knowledge of large-volume cooking, ServSafe preferred, and flexibility to work weekends and holidays.

Qualifications

• Minimum 2 years in a hotel banquet, catering, or events kitchen.
• Knowledge of banquet-style service, buffet preparation, and large-volume cooking techniques.
• ServSafe Certification preferred.
• Ability to work weekends, holidays, and varying shifts based on event needs.
• Strong communication and teamwork skills.

Responsabilités

• Prepare and cook hot and cold menu items according to BEOs and hotel recipes.
• Set up, operate, and maintain banquet kitchen stations (grill, sauté, carving, buffet prep).
• Work with Cook I and Banquet Chef to ensure timely delivery with proper presentation.
• Maintain mise en place and cleanliness throughout service.
• Assist in plating and food service for buffet and plated functions.
• Support junior team members with training and guidance.

Connaissances

Knife skills

Grill & sauté station

Pantry operations

Grill temperatures

Sauté techniques

Mother sauces

Standing for long hours

Teamwork

Lifting heavy trays

Formation

High School Diploma or equivalent

Description du poste

Loews Miami Beach Hotel is seeking a Banquet Cook II to prepare and cook hot and cold menu items for hotel banquet events, including conferences, weddings, and corporate functions. You will set up stations, maintain mise en place, and ensure on-time delivery with proper presentation.

The role requires at least 2 years in a hotel banquet kitchen, knowledge of large-volume cooking, ServSafe preferred, and flexibility to work weekends and holidays.