Banquet Cook II - The Ritz-Carlton

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and world-renowned museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guestscan explore everything from shopping along Michigan Avenue to viewing celebrated works at the Art Institute of Chicago. Yet many of our most memorable moments happen inside our ballrooms — where celebrations, galas, and corporate events come to life through exceptional cuisine.

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 andspecial events, you play a vital role in delivering food that reflects both creativity and consistency at the highest standard.

Recognized globally as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will embody the values that define the world’s finest luxury brand. In a diverse and supportive environment where craftsmanship is respected and growth isencouraged,you will be inspired to work alongside your fellow team members to create extraordinary dining experiences — for our guests and for each other.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

• →Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• →Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• →Date all food containers and rotate as per the 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.

High school education or equivalent experience.

Minimum one-year food service or related work.

Valid unexpired food handler's certification.

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during 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.
• Lifting, pushing, pulling and carrying.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.