Lead Banquet Cook

About the role

Bring big flavor to Scottsdale's most memorable celebrations at The Scott Resort & Spa. This is a hands-on kitchen leadership opportunity for someone who brings focus, pace, consistency, and a genuine love of cooking to every shift.

Responsibilities

• Prepare all hot and cold banquet food items according to daily prep lists, standard recipes, and direction from Culinary leadership.
• Maintain exceptional product quality by regularly checking food throughout preparation and service.
• Organize prepared food by event date, function, and group name; complete prep-list items only when they are fully finished and properly stored.
• Monitor portion control through accurate weights and counts before, during, and after preparation.
• Fire and serve food on the banquet service line with urgency, precision, and pride.
• Follow proper food handling, cooling, labeling, storage, and walk-in procedures.
• Maintain clean, organized prep areas, walk-ins, and equipment while practicing a consistent “clean as you go” approach.
• Communicate clearly with chefs, cooks, servers, management, and fellow associates regarding equipment, dishware, sanitation, and supply needs.
• Assist in other kitchen areas as needed and help transport food and equipment to satellite service locations throughout the property.
• Support Sous Chefs, the Banquet Chef, Executive Chef, and resort leadership with additional duties as assigned.
• Set the tone for the team through dependable attendance, punctuality, work ethic, cleanliness, safety, and a positive professional attitude.

Requirements

• At least two years of professional cooking and food-preparation experience.
• A Maricopa County Food Service Worker Card.
• The ability to work effectively in a fast-paced kitchen, confined spaces, and varying temperatures.
• The ability to reach, lift, carry, push, and pull products and equipment weighing up to 100 pounds.
• The ability to safely use abrasive kitchen cleansers and maintain a high standard of sanitation.

Qualifications

• A high school diploma is preferred.
• Working knowledge of recipes, measurements, portioning, and basic kitchen math.
• The ability to communicate clearly, including the ability to speak, listen, read, and write effectively.
• A professional appearance and commitment to resort, department, and AAA Diamond-level service standards.

Skills

• Attention to detail.
• Strong organizational and time-management skills.
• Ability to work independently and as part of a team.
• Knowledge of health and safety regulations.

Benefits

Enjoy a flexible schedule with a primary focus on mid-day shifts. Work alongside culinary professionals who value collaboration, curiosity, craftsmanship, and a job done right. Take ownership of food quality and presentation in a resort environment where details matter. Lead by example and help create the kind of kitchen culture that keeps service smooth, standards high, and teammates supported.

Pay

Competitive hourly rate based on experience.

Schedule

Flexible availability is needed, with a primary focus on mid-day shifts.