Lead Line Cook

Position Summary

As a Lead Line Cook, will be responsible for preparing and executing high-quality dishes for banquets, meetings, and special events as well as the restaurant. This role requires precision, efficiency, and a passion for delivering a seamless dining experience for large gatherings. The role will work closely with the culinary team to ensure that every plated, buffet, and action station service meets Ivy Hospitality’s standards of excellence.

Essential functions

• Prepare, cook, and present menu items according to banquet event orders (BEOs) and specific menu items in the restaurant, ensuring consistency and quality in every dish.
• Execute large-scale food production efficiently, following standardized recipes, portion guidelines, and plating specifications.
• Maintain a clean, organized, and sanitary workstation while adhering to all food safety and health regulations.
• Work collaboratively with the banquet and restaurant kitchen teams to ensure smooth event and dining room service, adjusting to last-minute changes as needed.
• Monitor and manage food storage, rotation, and inventory to minimize waste and maintain freshness.
• Monitor and communicate needs to the Restaurant Manager, Executive Chef or Food and Beverage Director.
• Assist with buffet setup, plated service execution, and action stations as required.
• Assist with the training of new kitchen staff, helps with food preparation and supports other kitchen team members as needed. Steps in the cover other stations when necessary.
• Operate and maintain kitchen equipment safely, reporting any issues to the culinary leadership team.
• Support a high-volume kitchen by multitasking and working efficiently under tight timelines.
• Uphold Ivy Hospitality’s commitment to excellence by ensuring that all banquet meals are prepared on time and exceed guest expectations.
• Participate in pre-event meetings and post-event breakdowns, assisting in resetting kitchen stations for future functions.
• Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
• Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction.
• Maintain strict adherence to safety and security protocols, including the proper handling of keys, lost and found items, and emergency procedures.

Qualifications

• Education: High school diploma or equivalent; culinary training or certification preferred.
• Experience: 2 years of experience in banquet or high-volume cooking in a hotel, catering, or event venue setting preferred.
• Strong knowledge of large-scale food preparation, batch cooking, and proper food handling procedures.
• Ability to read and execute Banquet Event Orders (BEOs) with precision and efficiency.
• Experience working in fast-paced environments with multiple deadlines.
• Strong teamwork, communication, and adaptability to changing event needs.
• Ability to stand for extended periods, lift up to 50 lbs, and work in hot or cold kitchen environments as required.
• Flexible schedule, including early mornings, nights, weekends, and holidays, based on banquet event schedules.

Taking Care of You – Our Benefits

• Health & Wellness: Medical, Dental, Vision, Flexible Spending Account (FSA), Health Savings Account (HSA).
• Financial Security & Peace of Mind: Basic Life Insurance & AD&D, Voluntary Life Insurance, Voluntary Short-Term Disability, Voluntary Long-Term Disability, Critical Illness, Hospital Indemnity & Accident Plans, Pet Insurance.
• Time to Recharge: Paid Time Off (PTO), available as it’s accrued.

About the Role

Position: Lead Line Cook
Reports To: F&B Director, Executive Chef, Restaurant Manager

Requirements

None specified

Skills

Not specified

Benefits

Not specified

Pay

$19.00 based on experience and qualifications

Schedule

Flexible schedule, including early mornings, nights, weekends, and holidays, based on banquet event schedules.