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Banquet Cook at Prinzing

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Aug, 26

Salary

0.0

Posted On

20 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High Volume Cooking, Food Safety, Food Handling, Recipe Adherence, Temperature Control, Personal Hygiene, Teamwork, Expediting

Industry

Real Estate

Description

Job Description: The Chicago Marriott O’Hare is looking for a full-time Banquet Cook to join our awesome hotel team! Must have high volume hotel banquet cook experience. Overview: The Banquet Cook will be responsible for following the cooking guidelines, while supporting the department and hotel needs to achieve the overall success of the operations. Responsibilities: * Follow and ensure compliance with food safety & food handling policies/procedures * Prepare & expedite all menu items accurately and timely according to standardized recipes and at the correct temperatures * Communication with Executive Chef of any food quality, safety issues, or equipment failure * Follow proper personal hygiene procedures to ensure food served to guests is safe for consumption * Positive attitude while being a team player * Perform other duties as requested by management Qualifications: * At least 1 year banquet cook experience in high volume hotel required * Work duties may include exerting 10 pounds or more of force frequently or constantly by lifting, carrying, pushing, pulling, or otherwise moving objects. Availability: * Must be available to work days, evenings, weekends, and holidays. Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. The Marriott Chicago O'Hare is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Responsibilities

The Banquet Cook is responsible for preparing and expediting menu items according to standardized recipes and food safety guidelines. They must maintain high quality and safety standards while supporting overall hotel operations.