Lead Cook - Banquets

Responsibilities

• Oversees food production for banquet and special event functions.
• Ensures all menu items are prepared accurately, efficiently, and to established quality standards.
• Supports banquet culinary staff during event execution.
• Clocks timing and plating to meet service deadlines.
• Maintains consistency across high-volume service.
• Works closely with kitchen leadership to ensure smooth operations.
• Ensures proper food handling and an exceptional guest experience for events of all sizes.

Qualifications

• High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred.
• Minimum of 5 years of cooking in a high quality establishment.
• Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school.
• Ability to understand and respond to written orders, recipes, and direct in English.
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed.
• Knowledge of breads, pastries, bakery production.
• Demonstrated expert skill level on all cook stations.
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor.
• Ability to oversee the daily operations of the kitchen in the absence of a Chef.
• Good communication skills.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.