Kansas City, KS · On-site
$17.25 - $21.75/hr
The Banquet Cook III is an entry-level position in the banquet culinary team, responsible for ... Follow instructions from Banquet Cook Supervisor and Banquet Chef for assigned cooking tasks. * Set ...
Kansas City, KS · On-site
$17.25 - $21.75/hr
The Banquet Cook III is an entry-level position in the banquet culinary team, responsible for ... Follow instructions from Banquet Cook Supervisor and Banquet Chef for assigned cooking tasks. * Set ...
$9 - $11.81
4% of jobs
$11.81 - $14.62
18% of jobs
$14.97 is the 25th percentile. Wages below this are outliers.
$14.62 - $17.42
23% of jobs
The median wage is $18.57 / hr.
$17.42 - $20.23
12% of jobs
$20.23 - $23.04
11% of jobs
$25.58 is the 75th percentile. Wages above this are outliers.
$23.04 - $25.84
8% of jobs
$25.84 - $28.65
7% of jobs
$28.65 - $31.46
5% of jobs
$31.46 - $34.26
4% of jobs
$34.26 - $37.07
5% of jobs
$37.07 - $39.88
2% of jobs
$9
$21
$39
An Entry Level Chef, often called a Commis Chef, is a beginner role in a professional kitchen. They assist senior chefs with food preparation, basic cooking tasks, and maintaining kitchen cleanliness. Responsibilities may include chopping ingredients, plating dishes, and learning cooking techniques. This role is a stepping stone for gaining hands-on experience and advancing in the culinary industry. Many Entry Level Chefs work in restaurants, hotels, or catering services while developing their skills.
To thrive as an Entry Level Chef, you need basic culinary skills, a strong understanding of food safety, and often a high school diploma or culinary certification. Experience with kitchen tools, food preparation equipment, and safe handling procedures is typically required. Attention to detail, the ability to work well under pressure, and strong teamwork are vital soft skills that help you succeed. These skills ensure you can prepare dishes efficiently, contribute positively to kitchen operations, and maintain high standards of cleanliness and cooperation.
As an Entry Level Chef, you typically start by assisting with food preparation and basic cooking tasks, but there are many opportunities for advancement. With experience and continued training, you can progress to more senior kitchen roles such as Line Cook, Sous Chef, or even Head Chef over time. Many kitchens and restaurants offer on-the-job training, mentorship, and sometimes tuition assistance for further culinary education. Demonstrating strong work ethic, creativity, and a willingness to learn can significantly enhance your advancement prospects within the culinary field.
$17.25 - $21.75/hr
Full-time
Medical, Retirement, PTO
Posted 3 days ago
6.9
Based on 82 frontline employees who took The Breakroom Quiz
31st of 107 rated hotels
Loews Kansas City Hotel offers opportunities at an 800-room hotel connected to the Kansas City Convention Center. Team members support 60,000 square feet of event space, dining outlets, an indoor lap pool and a prime downtown location near Power & Light, T-Mobile Center and the Streetcar.
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 III is an entry-level position in the banquet culinary team, responsible for supporting food preparation and basic cooking duties during hotel events. This position is ideal for individuals starting their culinary careers and interested in gaining experience in large-volume food production in a hotel setting.
Who You Are:
A Banquet Cook III 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:
Basic knife skills.
Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing).
Ability to work limited hot station (fryer, pizza oven, griddle, basic saute and grill techniques).
Ability to work under pressure, handle multiple tasks and difficult situations.
Knowledge of operating all kitchen equipment.
Basic mathematical skills.
Must be able to obtain Food Handler's Card.
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.
Ability to speak, read and write English.
Veterans and military spouses are encouraged to apply.
What You Will Do:
Assist with food prep tasks such as washing, chopping, measuring, and portioning ingredients for banquet functions.
Follow instructions from Banquet Cook Supervisor and Banquet Chef for assigned cooking tasks.
Set up and maintain prep and service stations before, during, and after events.
Plate food and assist with buffet line setup under supervision.
Maintain cleanliness and sanitation of kitchen work areas, tools, and equipment.
Properly label, store, and rotate food items to ensure freshness and compliance with health regulations.
Learn banquet production standards and procedures to grow in culinary proficiency.
Perform breakdown and cleaning of stations and equipment after events.
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 Qualifications Include:
Required
Minimum of 1 year's experience in hotel/restaurant with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation.
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.
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Headquartered in New York City, Loews Hotels & Co is rooted in deep heritage in the hotel industry and excellence in service. As one of the only independently owned family hotel companies, we know that hospitality comes from the heart. Loews Hotels & Co owns and operates hotels and resorts across the U.S. and Canada. Located in major city centers and resort destinations, including multiple hotels in partnership with Universal Orlando Resort, Loews Hotels & Co features properties grounded in family heritage and dedicated to delivering unscripted guest moments, all with a locally handcrafted approach. We pride ourselves on the individuality and uniqueness of our offering.
Hospitality services
10,000+ Employees
New York, NY, US
1960
