Banquet Cook II - The Ritz-Carlton

As a Banquet Cook, you are at the heart of these experiences. Your precision, timing, and culinary skill ensure that every plated dinner, reception, and large‑scale event is executed flawlessly. From preparing high‑volume, high‑quality dishes to collaborating with culinary leadership during tastings and special events, you play a vital role in delivering food that reflects both creativity and consistency at the highest standard. Job Overview Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Responsibilities Responsible for the preparation and execution of hot banquet food items, ensuring consistency, quality, and timely service for events of all sizes. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Support chefs during event tastings by preparing menu items and ensuring proper presentation and quality. Date all food containers and rotate as per SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out‑of‑stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. 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. Valid ServSafe Food Handlers Certification. Experience Minimum one‑year food service 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 Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and small equipment weighing up to 70 lbs, about 75% of the time. Periodic climbing required. Bending of the knees as needed when using the lower oven for cooking 5–10 times a day. Mobility — full range and ability to travel 30–50 feet on a regular basis. Continuous standing during preparation, service hours or 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. Environment Inside 100% of an 8‑hour shift. Temperature extremes: freezer temperatures can be -10°F; front‑line areas can reach over 100°F. Benefits Medical, dental, and vision insurance Employee Assistance Program Great discounts on hotels, restaurants, and more Pay range: $25–$27 hourly EEO: The Ritz‑Carlton is an equal opportunity employer. We consider protected veterans and people with disabilities. #J-18808-Ljbffr Sage Restaurant Group