The Renaissance Baltimore Harborplace is hiring a Banquet Cook. The Hotel Banquet Cook prepares and cooks large quantities of food for events, ensuring quality, presentation, and timely service according to Banquet Event Orders (BEOs) and recipes, while maintaining strict sanitation and organization in a fast-paced, high-volume kitchen. Key duties involve prepping ingredients, cooking, plating, setting up/breaking down stations, managing inventory, and adhering to health codes, often coordinating with servers and chefs for seamless event execution. Responsibilities: • Food Preparation & Cooking: Prepares ingredients (chopping, portioning), cooks dishes per recipes and BEOs, operates kitchen equipment (ovens, grills). • Quality & Presentation: Ensures food meets quality standards, follows plating guidelines, garnishes, and creates attractive displays for buffets or plated meals. • Event Execution : Sets up and breaks down cooking stations, manages food flow, assists with plating, carves meats, and ensures timely service for events. • Sanitation & Safety: Maintains clean workstations, adheres to all food safety regulations, and handles food storage properly (labeling, dating). • Inventory & Stock: Monitors stock levels, requisitions supplies, inspects incoming food, and manages portion control to minimize waste. Qualifications: Essential Skills: • Ability to work under pressure in high-volume settings. • Strong time management and organizational skills. • Excellent communication and teamwork. • Knowledge of food safety and sanitation. Typical Work Environment: • Busy hotel kitchens, conference centers, and event venues. • High-pressure, deadline-driven. • Collaborate with culinary and banquet teams. Compensation: $18.10 per hour

• Food Preparation & Cooking: Prepares ingredients (chopping, portioning), cooks dishes per recipes and BEOs, operates kitchen equipment (ovens, grills). • Quality & Presentation: Ensures food meets quality standards, follows plating guidelines, garnishes, and creates attractive displays for buffets or plated meals. • Event Execution: Sets up and breaks down cooking stations, manages food flow, assists with plating, carves meats, and ensures timely service for events. • Sanitation & Safety: Maintains clean workstations, adheres to all food safety regulations, and handles food storage properly (labeling, dating). • Inventory & Stock: Monitors stock levels, requisitions supplies, inspects incoming food, and manages portion control to minimize waste. • Team Collaboration: Communicates with chefs and servers, assists junior staff, and adapts to changes during busy periods.