Banquet Cook

Why us?

Applications open until 11/07/2026 or until filled.

Position does require open job availability (must work mornings/weekends/holidays).

A Modern Pioneer’s Retreat at the Heart of Colorado InnovationNestled within the dynamic UC Anschutz Medical Campus in Aurora, The Benson Hotel & Faculty Club is where innovation meets rejuvenation. Designed as a refined gathering place, our boutique hotel invites business leaders, global thinkers, students, and creatives to connect, collaborate, and recharge. Reflecting the pioneering spirit of the West, The Benson offers a luxurious yet approachable atmosphere—a sanctuary where hospitality, discovery, and community flourish.

Job Overview

To ensure proper service from the front line through quality control and ensuring proper sanitation levels.

Responsibilities

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. • Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. • Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. • 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. • 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.