Cook I - Banquet Kitchen

Loews Hotels & Co; Nashville (TN); On-site; USD 27,552 - 38,572; Full time

Benefits offered by this job

Health benefits

401(k) match

Paid time off

Bereavement leave

Training & development

Tuition reimbursement

Pet insurance

Hotel employee rates

Job summary

Loews Nashville Hotel 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 team to execute menus, portion control, and timely service in a fast-paced environment.

The role requires knife skills, ability to work on pantry, grill, and sauté stations, knowledge of sauces, and the stamina to lift up to 50 lbs while maintaining safety and sanitation standards.

Qualifications

• High school diploma or equivalent; culinary training or associate degree preferred.
• Minimum of 2 years’ experience in hotel, banquet, or catering kitchen.
• Knowledge of banquet-style service, buffet prep, and large-volume cooking techniques.
• Familiarity with food safety and sanitation standards (SERV Safe preferred).
• Flexibility for weekends/holidays/early-late shifts; strong teamwork.

Responsibilities

• Prepare, cook, and present banquet menu items per recipes, portions, and guest expectations.
• Set up and stock workstations for banquet service.
• Coordinate food prep with event timelines for timely meals.
• Collaborate with banquet/catering teams for dietary or themed meals.
• Follow brand standards for quality, presentation, and sanitation.

Skills

Knife skills

Grill station

Sauté techniques

Mother sauces

Pressure handling

Equipment knowledge

Lift 50 lbs

Education

High school diploma

Culinary training/Associate degree

Job description

Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city’s most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

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

Loews Nashville Hotel is honored to be recognized as a 2026 Tennessean Top Workplace! Build your career within a newly renovated setting where an iconic legacy is reimagined, blending refined luxury with authentic Nashville soul. Perfectly positioned on West End, this is more than a workplace - it's an exclusive opportunity to be part of something truly exceptional.

What We’re Looking For

The Banquet Cook I is responsible for preparing and presenting high‑quality food for banquet functions and events hosted at the hotel. This position plays a key role in ensuring exceptional guest experiences through consistent food preparation, presentation, and service. The Banquet Cook I works closely with the Banquet Chef and kitchen team to execute menus for weddings, conferences, meetings, and other group events.

Who You Are

• Experienced in knife skills.


• Ability to work pantry, grill and sauté station.


• Knowledge on grill cooking temperature, and sauté techniques.


• Knowledge of basic mother sauces.


• Ability to work under pressure, handle multiple tasks and difficult situations.


• Knowledge of operating all kitchen equipment.


• Ability to lift and carry food service trays weighing 35+ pounds.


• Ability to stand, stoop, bend repetitively during entire shift.


• Veterans and military spouses are encouraged to apply.

What You’ll Do

• Prepare, cook, and present banquet menu items in accordance with hotel recipes, portion control standards, and guest expectations.


• Set up and stock workstations with all necessary supplies and ingredients for banquet service.


• Coordinate food preparation with banquet event timelines to ensure timely delivery of meals.


• Collaborate with banquet and catering teams to meet specific event requirements, including dietary restrictions or themed meals.


• Follow all hotel brand standards for quality, presentation, and sanitation.


• Ensure cleanliness and organization of kitchen equipment, banquet prep areas, and walk‑in coolers.


• Assist with buffet setup, plating, carving stations, or live cooking stations as needed.


• Maintain high standards of food safety and sanitation in accordance with local health department regulations and hotel policies.


• Assist in inventory management and notify supervisor of shortages in ingredients or supplies.


• Train and mentor junior cooks and kitchen staff when assigned.


• Adapt to last‑minute changes and problem‑solve effectively in a fast‑paced event environment.


• 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 Qualification Include

Required

• High school diploma or equivalent required; formal culinary training or associate degree preferred.


• Minimum of 2 years’ experience in a hotel, banquet, or catering kitchen.


• Knowledge of banquet‑style service, buffet preparation, and large‑volume cooking techniques.


• Familiarity with food safety and sanitation standards (SERV Safe 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.