Lead Banquet Cook

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This range is provided by Campbell's Resort. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $20.00/hr - $23.00/hr
Job title: Lead Banquet Cook

Reports to: Executive Chef

Pay rate: $20.00 to $23.00 DOE

Position type: Variable hours – health benefits after 1 year and 1456 hours worked.

Campbell's Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.

Summary Manage and operate the banquet kitchen function. The Banquet Cook is considered as senior management at Campbell's Resort and is expected to conduct himself/herself in such a manner. The Banquet Cook is charged with the responsibility of enhancing and growing the culture while protecting the Food and Beverages Department's most important asset; our staff.
Minimum Requirements Two years of successful banquet experience.
Ability to read a menu and produce its contents to required standards.
Ability to take direction and contribute to a team atmosphere.
Good listening, and written and verbal communication skills.
Ability to handle tight deadlines and maintain composure under stress.
A current Food Handler's permit is required within 14 days of hire.
Self-motivated: can find work to do without constant supervision.
Able to maintain a positive mental attitude.
3-4 years' experience in a hands-on, high-volume kitchen environment.
Capacity to perform basic math and measurement calculations.
Ability to read, write and speak English fluently.
Strong leadership and communication skills.
Possess a high tolerance for stress, ability to multitask and adapt to change.
Ability to communicate effectively and delegate appropriately.
Serve Safe certified, or possess equal certification/permits.
Ability to understand restaurant trends and execute accordingly.
Physical Requirements Constant standing and walking.
Occasional pushing, pulling, bending, reaching, lifting, and stooping.
Able to safely lift 50 pounds.
Occasional stair climbing.
Requires working taste buds, ability to smell, feel with fingers and visually inspect including close and distance vision. The position requires the ability to use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Total operational responsibility for all Campbell's Banquet Culinary Operation – including but not limited to – training/development of the banquet kitchen staff, quality control of all banquet events, continuous product development, acting as a conduit between Group Sales/Banquet and Culinary.
Attend weekly Culinary Manager Meetings.
Attend weekly meetings with Banquet Sales Management and Banquet Service Management for review of upcoming events; and to listen/provide feedback.
Ensure appropriate scheduling for each banquet event.
Place orders for recipe ingredients including meats, fresh fruits, produce, herbs, spices, other supplies (coordinate with Executive Chef).
Train, coach, lead, motivate and evaluate all culinary personnel.
Monitor quality of banquet meals during the event.
Possess the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings to formal dinners with multi-course meals individually plated.
Look at each plate as the guest will perceive it, and ask or tell employees to redo it if necessary. Teach employees to understand and recognize correct cooking techniques and plating procedures.
Give employees clear, immediate, constructive and positive coaching regarding all phases of their performance.
Communicate daily with Executive Chef and Sous Chef about team member performance.
Create an atmosphere that makes Campbell's an enjoyable place to work.
Act as a role model for employees at all times.
Learn management procedures and Campbell's house policies to assume the Sous Chef position during absences. Continue culinary education.
Help control waste, labor and food costs.
Assist the Executive Chef in purchasing, receiving and inventory of all kitchen items.
Assist with receiving, stocking and inventory controls.
Address sanitation at all opportunities.
Identify problems and recommend solutions to the Executive Chef.
Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.
Help enforce internal security.
Travel to offsite areas in the event a banquet is catered at another location (as necessary).
Food & Beverage Core Values Accountability: an obligation or willingness to accept responsibility or to account for one's actions.
Integrity: Having integrity means doing the right thing in a reliable way.
Reliability: the quality of being trustworthy or of performing consistently well.
Grit: courage and resolve; strength of character.
Tenacity: The quality or fact of being very determined.
Honesty: freedom from deceit or fraud.
Supportive: Provide assistance so others will enjoy success.
Competitive: having a strong desire to compete or succeed.
Position Type And Expected Hours Of Work This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. You must be flexible and willing to adapt your schedule to meet business demands.
Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality

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