Banquets Cook III - The Ritz-Carlton, Chicago

Sage Restaurant Group; Chicago (IL); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player in luxury hospitality is seeking a passionate Banquets Cook III to join their dynamic kitchen team. In this role, you will prepare high-quality food items while adhering to strict safety and sanitation standards. Your contributions will help create memorable dining experiences for guests in a vibrant culinary environment. This position offers the opportunity to work in a prestigious hotel, where your skills will shine in a collaborative and supportive atmosphere. If you are looking to advance your culinary career and thrive in a fast-paced setting, this is the perfect opportunity for you.

Qualifications

• Minimum one year of kitchen experience or related work.
• Knowledge of cooking practices and kitchen procedures.

Responsibilities

• Prepare food items following recipes and quality standards.
• Control food waste and maintain proper food storage temperatures.
• Assist in managing food costs and inventory.

Skills

Cooking Knowledge

Food Safety Practices

Kitchen Procedures

Education

High School Diploma or Equivalent

ServSafe Certification

Job description

Banquets Cook III - The Ritz-Carlton, Chicago

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.

Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other.

Job Overview

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities

1. Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
2. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
3. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
4. Check pars for shift use, determine necessary preparation, freezer pull and line set up.
5. Note any out-of-stock items or possible shortages.
6. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
7. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Qualifications

Education/Formal Training

High school education or equivalent experience.
ServSafe or similar valid unexpired food safety certification.

Experience

Minimum one year kitchen experience or related work.

Knowledge/Skills

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

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.

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