Cook I - Banquets

Loews Hotels, LLC.; Nashville (TN); On-site; USD 42,981,000 - 71,635,000; Full time

Benefits offered by this job

Competitive health & wellness benefits

401(k) retirement plans with company 匹

Paid time off: sick days, vacation,hol

Employee meals and staff discounts

Tuition reimbursement

Training & development opportunities

Onsite parking

Volunteer opportunities

Career growth opportunities

Pet insurance

Job summary

Loews Nashville Hotel seeks 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 execute menus for multiple events while maintaining quality and safety standards.

Ideal candidates have knife skills, banquet kitchen experience, and the ability to multitask under pressure. Flexible schedule including weekends and holidays is required, with opportunities for growth within a renowned luxury

Qualifications

• High school diploma or equivalent required; culinary training or associate degree preferred.
• Minimum of 2 years' experience in a 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 Certification preferred).
• Ability to work a flexible schedule including weekends, holidays, and early/late shifts based on event needs.

Responsibilities

• Prepare, cook, and present banquet menu items per hotel recipes and standards.
• Set up and stock workstations for banquet service.
• Coordinate food prep with event timelines for timely meals.
• Collaborate with banquet and catering teams for dietary needs and themed menus.
• Follow hotel brand standards for quality, presentation, and sanitation.
• Keep kitchen equipment, prep areas, and walk-ins clean and organized.
• Assist with buffet setup, plating, carving stations or live cooking stations.
• Maintain food safety and sanitation per health department policies.
• Assist in inventory and notify supervisor of shortages.
• Train and mentor junior cooks and kitchen staff as needed.
• Adapt to last-minute changes and fast-paced event environments.
• Attend mandatory trainings and meetings.
• Perform other duties as assigned.

Skills

Knife skills

Banquet kitchen

Food safety

Multi-tasking

Teamwork

Education

High school diploma or equivalent

Culinary training / associate degree preferred

Job description

Recognized as a Tennessean Top Workplace, Loews Nashville Hotel offers careers in a newly renovated luxury setting where iconic legacy meets modern elegance and Nashville soul. Located on West End, team members support 341 upscale rooms, two dining venues, and 24,000 sq. ft. of premier event space.

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) retirement plans with company match
• Paid Sick Days, Vacation, Holidays & Paid Bereavement
• 401(k) retirement plans with company matching
• Pet Insurance and Paid Pet Bereavement
• Free onsite parking and 50% off monthly bus passes
• Complimentary meals in Team Member Cafe while working
• Community volunteer opportunities
• Training & Development opportunities, career growth
• Tuition reimbursement
• Team Member Hotel discounts, other perks & more!
• Benefits are subject to eligibility and may vary by position

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

A Banquet Cook I 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:

• Experienced in knife skills.
• Ability to work pantry, grill and saute station.
• Knowledge on grill cooking temperature, and saute 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 weighting 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.