Banquets Lead Cook

Essential Duties And Responsibilities

• Set up and stock food items and supplies on station for each shift.
• Prepare food items including cutting, chopping, mixing, marinating, seasoning, and preparing sauces and garnishes.
• Cook food items using various methods such as grilling, frying, sautéing, and steaming according to recipes and standards.
• Ensure timely and organized preparation and delivery of food orders.
• Cook food items using various methods such as grilling, frying, sautéing, and steaming according to recipes and standards.
• Cook food items using various methods such as grilling, frying, sautéing, and steaming according to recipes and standards.
• Coordinate with team members to maintain a smooth flow of food from kitchen to pick-up (expo).
• Verify accuracy of orders, modifications, and accompaniments before serving.
• Present food with attention to proper plate layout.
• Maintain cleanliness and safety of food station, equipment, and work areas, adhering to sanitation requirements.
• Monitor coolers and storage areas for cleanliness, quantity, and quality of food.
• Communicate effectively with team members to uphold guest satisfaction.
• Assist other cooks and team members as needed.

Qualifications

• Substantial experience in a fine dining kitchen environment, preferably in catering.
• Exceptional knife skills and proficiency in cooking techniques, particularly in preparing food for large groups.
• Comprehensive understanding of advanced cooking methods, ingredients, and kitchen equipment.
• Strong multitasking abilities, adept at prioritizing tasks and managing time efficiently.
• Demonstrates both teamwork and ability to work independently on tasks.
• Physically fit to stand and move throughout shifts, with the capability to bend, kneel, and lift objects weighing over 25 pounds.
• Possesses basic written and verbal communication skills.
• High school diploma or GED required; Certificate or Degree in Culinary Arts is highly preferred.

Education And/Or Experience

• Minimum of 1 year of experience as a Prep Cook, Catering Cook, or in a similar role within a commercial kitchen setting.

Physical Demands

• Frequently stand, walk, use hands to finger, handle, or feel, stoop, kneel, crouch, or crawl.
• Frequently reach with hands and arms, talk or hear.
• Occasionally walk, sit, climb, or balance, and taste and smell.
• Regularly lift and/or move up to 50 pounds.

Work Environment

• Frequent exposure to moving mechanical parts.
• Occasional exposure to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold.
• Noise level in the work environment is usually moderate.