Cook I - Banquets

loewshotels; Orlando (FL); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Job summary

Loews Hotels at Universal Orlando 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 Chef and kitchen team to ensure menu execution, portion control, and timely service.

Requirements include 5–7 years in upscale, high‑volume environments, a culinary degree or equivalent training, and strong knowledge of sanitation standards. Strong knife skills and teamwork are essential for this fast‑paced setting.

Qualifications

• 5–7 years cooking experience in upscale, high-volume hotel or freestanding restaurant.
• Culinary degree or equivalent formal training preferred.
• Thorough knowledge of Food Service Sanitation Standards and strong organizational skills.

Responsibilities

• Prepare, cook, and present banquet menu items according to hotel recipes and guest expectations.
• Set up and stock workstations with supplies and ingredients for banquet service.
• Coordinate food preparation with event timelines to ensure timely delivery.
• Collaborate with banquet and catering teams to meet dietary restrictions or themed meals.
• Follow hotel brand standards for quality, presentation, and sanitation.
• Maintain cleanliness and organization of kitchen equipment and prep areas.
• Assist with buffet setups, plating, carving stations, or live cooking stations as needed.
• Train and mentor junior cooks and staff when assigned.

Skills

Knife skills

Pantry/grill/saute station

Grill & saute techniques

Mother sauces

Kitchen equipment operation

Food safety & sanitation

English communication

Education

Culinary degree or equivalent training

Job description

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world‑class team brings to life the incredible, award‑winning hotels located at Universal Orlando Resort.

Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our "power of we" culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

• We offer excellent benefits and perks including one free meal per shift and free theme park access.

We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.

We embrace diversity at our core and offer the opportunity for all team members to reach their potential.

We invest in training and development opportunities for all team members.

We promote social responsibility by being a good neighbor in the community.

We care for you, just as we care for others.

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 race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

About Loews Royal Pacific Resort

Join the 'ohana' at our island paradise that celebrates the Golden Age of Travel, and the adventures of island-hopping through the South Pacific.

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 closelywith the Banquet Chef and kitchen team to execute menusfor weddings, conferences, meetings, and other groupevents.

Who You Are :

• Experienced in knife skills.
• Ability to work pantry, grill and sauté station.
• Knowledge on grill Cooking temperature and sauté technniques.
• 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 :

• 5 -7 years cooking experience in upscale, high-volume hotel or freestanding restaurant required.
• Culinary degree or equivalent formal training preferred.
• Thorough knowledge and understanding of Food Service Sanitation Standards.
• Strong organizational skills.
• Excellent guest service skills.
• Ability to regularly push, pull, lift up to 50 lbs
• Ability to communicate effectively in English verbally with team members, leaders and guests required.
• Must be able to work a flexible schedule, nights, weekends and holidays as req