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Loews Coronado Bay Resort offers careers at a secluded waterfront retreat near San Diego’s top attractions and the Pacific Ocean. Team members create memorable guest experiences across a 15-acre peninsula with bay views, 440 rooms and suites, a spa, recreation, and 70,000 square feet of meeting 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:
What We’re Looking For:
The Banquet Cook II is a skilled, mid-level position responsible for preparing and cooking high-quality food for hotel banquet events, including conferences, weddings, corporate functions, and private dining. This role supports the Banquet Cook I and culinary leadership in executing large-volume food production with consistency, efficiency, and professionalism.
Who You Are:
A Banquet Cook II 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 sauté station.
Knowledge on grill cooking temperature, and sauté 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 and cook hot and cold menu items according to event-specific Banquet Event Orders (BEOs) and hotel recipes.
Set up, operate, and maintain assigned banquet kitchen stations (e.g., grill, sauté, carving station, buffet prep).
Work with Cook I and Banquet Chef to ensure all food is delivered on time, with proper presentation and portion control.
Maintain mise en place and cleanliness throughout service.
Assist in plating and food service for buffet and plated meal functions.
Ensure food is stored, labeled, and handled in compliance with health department and hotel sanitation standards.
Support Cook III and junior team members with training and guidance as needed.
Collaborate with event service staff to ensure banquet timelines and guest expectations are met.
Respond to last-minute changes or requests with flexibility and a solutions-oriented attitude.
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
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 (ServSafe 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.
Preferred
High School Diploma or equivalent.
