Banquet Lead Cook

Description

Job Title: Banquet Lead Cook

Department: Culinary

Reports to: Banquet Chef

Job Summary:

The Banquet Lead Cook oversees banquet food preparation, ensuring high-quality dishes are delivered efficiently and consistently. This role is responsible for supervising kitchen staff, coordinating with banquet managers, and maintaining food safety standards during large-scale events.

Key Responsibilities:

• Prepare and Execute Banquets: Lead the preparation and execution of banquet meals, ensuring dishes are prepared to the highest standards and served on time.
• Team Supervision: Direct and guide cooks and kitchen staff during banquet events, delegating tasks and ensuring smooth kitchen operations.
• Menu Coordination: Collaborate with the Executive Chef and Banquet Manager to develop and refine banquet menus, accommodating guest preferences and dietary restrictions.
• Inventory Management: Monitor ingredient inventory and order supplies as needed to ensure banquet menus are fully stocked.
• Quality Control: Oversee food presentation and taste, ensuring consistency and adherence to recipes and plating guidelines.
• Compliance and Safety: Maintain cleanliness and organization of the kitchen, adhering to all food safety and sanitation regulations.
• Training and Development: Assist in training new kitchen staff and support their growth through mentoring and guidance.
• Event Coordination: Work closely with banquet captains and event staff to ensure seamless food service during functions.
• Problem Solving: Quickly address and resolve any issues that arise during banquet preparation or service.

Qualifications:

• Experience: Minimum 3 years of culinary experience in a high-volume banquet or catering environment, with at least 1 year in a leadership role.
• Skills: Strong leadership, organizational, and communication skills. Ability to multitask and work in a fast-paced environment.
• Certifications: Food handler certification required; ServSafe preferred.
• Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work flexible hours, including nights, weekends, and holidays.

Preferred Qualifications:

• Formal culinary education or apprenticeship.
• Experience in upscale hotel or resort banquet settings.

Benefits:

• Competitive salary
• Health, dental, and vision insurance
• Paid time off and holidays
• Employee discounts and development opportunities