LEAD COOK - Part Time

Essential Duties and Responsibilities

• Provide supervision and lead culinary team as directed
• Fulfilling the service per each Banquet Event Orders (BEO)
• Cleaning, cutting, preparing and cooking a variety of food items to a safe temperature
• Maintaining all kitchen equipment cleanliness including work areas and annual maintenance
• Understanding and preparation of food handling techniques and cooking recipes as directed
• Must take direction well
• Maintain clean safe working environment
• Other duties as assigned

Knowledge, Skills, and Abilities

• Ability to train other cooks on culinary techniques
• Ability to clearly give direction to culinary team
• Ability to work well as part of a team
• Excellent verbal and written communication skills
• Ability to undertake and complete multiple tasks
• Ability to be creative with buffet food presentations and maintain a quality product
• Ability to work well under pressure and tight production deadline situations
• Attention to detail

Education and/or Experience

• At least two - three years’ experience in a banquet facility servicing meals for large events
• At least one year supervisory experience in a professional kitchen