Banquet Cook III

Loews Hotels, LLC.; Philadelphia (Philadelphia County); On-site; USD 24,796 - 33,062; Full time

Benefits offered by this job

Health & Wellness Benefits

401(k) with company match

Paid time off

Bereavement leave

Training & Development

Tuition Reimbursement

Pet Insurance

Team Member Hotel Rates

Job summary

Loews Philadelphia Hotel is seeking a Banquet Cook III to support the banquet culinary team during hotel events. This entry-level role focuses on food preparation, staging stations, and ensuring quality and safety in a high-volume setting.

Ideal candidates have at least 1 year in a hotel/restaurant, basic knife skills, and the ability to stand for long periods while lifting up to 50 lbs. Weekend and holiday availability required.

Qualifications

• Minimum of 1 year's experience in hotel/restaurant with a good working knowledge of the fundamentals of cooking and sanitation.
• 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 based on event needs.
• Strong communication and teamwork skills.
• Ability to stand for extended periods and lift up to 50 lbs.
• Ability to work flexible schedule to include weekends and holidays.

Responsibilities

• Assist with food prep tasks such as washing, chopping, measuring, and portioning ingredients for banquet functions.
• Follow instructions from 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 assist with buffet line setup under supervision.
• Maintain cleanliness and sanitation of kitchen work areas, tools, and equipment.
• Properly label, store, and rotate food items to ensure freshness and compliance with health regulations.
• Learn banquet production standards and procedures to grow in culinary proficiency.
• Perform breakdown and cleaning of stations and equipment after events.
• Regular attendance in conformance with standards.
• May be required to work varying schedules to reflect business needs.
• Required to attend all mandatory training sessions and meetings.
• Perform other duties as assigned.

Skills

Basic knife skills

Pantry cold station

Limited hot station

Work under pressure

Operate kitchen equipment

Basic math skills

Speak English

Lift 50 lbs

Teamwork

Flexible schedule

Education

High School Diploma or equivalent

Tools

Food Handler Card

ServSafe Certification

Job description

Loews Philadelphia Hotel offers job seekers the chance to work in the historic PSFS building in Center City. Team members deliver modern hospitality in a landmark setting surrounded by Philadelphia's skyline, arts scene and vibrant culture.

Who We Are

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here

You'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more

What We're Looking For

The Banquet Cook III is an entry-level position in the banquet culinary team, responsible for supporting food preparation and basic cooking duties during hotel events. This position is ideal for individuals starting their culinary careers and interested in gaining experience in large-volume food production in a hotel setting.

Who You Are

A Banquet Cook III must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

• Basic knife skills.
• Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing).
• Ability to work limited hot station (fryer, pizza oven, griddle, basic saute and grill techniques).
• Ability to work under pressure, handle multiple tasks and difficult situations.
• Knowledge of operating all kitchen equipment.
• Basic mathematical skills.
• Must be able to obtain Food Handler's Card.
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.
• Ability to speak, read and write English.
• Veterans and military spouses are encouraged to apply.

What You Will Do

• Assist with food prep tasks such as washing, chopping, measuring, and portioning ingredients for banquet functions.
• Follow instructions from 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 assist with buffet line setup under supervision.
• Maintain cleanliness and sanitation of kitchen work areas, tools, and equipment.
• Properly label, store, and rotate food items to ensure freshness and compliance with health regulations.
• Learn banquet production standards and procedures to grow in culinary proficiency.
• Perform breakdown and cleaning of stations and equipment after events.
• Regular attendance in conformance with standards.
• May be required to work varying schedules to reflect business needs.
• Required to attend all mandatory training sessions and meetings.
• Perform other duties as assigned.

Your Qualifications Include

Required

• Minimum of 1 year's experience in hotel/restaurant with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation.
• 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 based on event needs.
• Strong communication and teamwork skills.
• Ability to stand for extended periods and lift up to 50 lbs.
• Ability to work flexible schedule to include weekends and holidays.

Preferred

• High School Diploma or equivalent.