Loews Miami Beach Hotel offers careers at a reimagined oceanfront resort in South Beach. Team members support 790 renovated guestrooms and suites, direct beach access, an oceanfront pool deck, Sea Spa, six restaurants and lounges, and more than 65,000 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:

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Complimentary meals in Team Member Café while working
• Team Member Hotel Rates, other discounts, perks and more
• Benefits are subject to eligibility and may vary by position

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 closely with the Banquet Chef and kitchen team to execute menus for weddings, conferences, meetings, and other group events.

Who You Are:

A Banquet Cook I 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, 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:

Required

• High school diploma or equivalent required; formal culinary training or associate degree preferred.

•  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 (SERV Safe 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.