Banquet Lead Cook

Job Description

Position Title: Banquet Lead Cook

Reports to: Executive Chef

Department: Food and Beverage

Location: [Insert Hotel/Restaurant Name or Venue]

Hours: 40-50 hours per week, over a five-day period

Supervisory Duties: 5-15 employees

General Purpose:

The Lead Cook is responsible for ensuring the efficient operation of the kitchen, particularly during high-volume meal periods and large catering events. This includes overseeing food production, quality control, training of line cooks, and maintaining cleanliness and organization in the kitchen. The Lead Cook ensures that food is prepared in a quality manner and presented in accordance with the restaurant's or venue's standards.

Essential Duties and Responsibilities:

• Supervision & Quality Control:
• Supervise food production of line cooks and cold prep staff on the front line, ensuring efficient and organized operations during large-scale catering events.
• Check all food items against recipe cards, ensuring recipes are followed, portioning is accurate, and food is presented efficiently and in a high-quality manner.
• Monitor line setup prior to meal functions to ensure maximum efficiency during service periods.
• Ensure that food is consistently cooked and presented to the highest standards, even during peak times with large guest counts.
• High-Volume Catering & Event Management:
• Oversee food preparation and cooking during large events, such as banquets, conferences, and other high-volume catering operations.
• Coordinate with the catering team to adjust menus or quantities as needed, ensuring the food is fresh, safe, and served in a timely manner.
• Manage large-scale cooking operations to ensure the smooth execution of catering orders without compromising quality or presentation.
• Maintenance & Cleanliness:
• Ensure kitchen cleanliness by following a "clean as you go" policy and monitoring the maintenance of kitchen equipment.
• Perform regular checks on kitchen equipment to ensure it is in proper working condition.
• Enforce strict adherence to sanitation guidelines and safety practices in the kitchen.
• Training & Development:
• Assist in cross-training employees and provide ongoing training for new and existing kitchen staff, particularly in high-volume catering practices.
• Help the Sous Chef in maintaining quality standards and managing the front line during busy periods.

Other Duties and Responsibilities:

• Assist in Employee Development:
• Aid in the training of new employees and provide ongoing support to line cooks.
• Help develop kitchen staff to perform their roles more efficiently and adhere to operational standards.
• Support Sous Chef:
• Assist the Sous Chef in maintaining consistency in quality and service.
• Assist in monitoring the preparation and presentation of food during service hours, particularly for large banquets and events.
• Other Responsibilities as Needed:
• Carry out additional tasks or duties as assigned by the Executive Chef or Sous Chef.

Supervisory Duties:

• Supervise a team of 5-10 employees, including line cooks and cold prep staff.
• Delegate tasks and ensure smooth operations on the line during service periods, particularly during large-scale events.

Job Qualifications:

Knowledge:

• Strong knowledge of kitchen operations, food production practices, and procedures.
• In-depth understanding of large-scale catering and high-volume kitchen environments.
• Strong understanding of food safety regulations, health codes, and sanitation practices.

Skills:

• Must have moderate hearing ability to hear equipment timers and communicate effectively with other kitchen staff.
• Must have excellent vision to ensure proper food preparation and presentation.
• Must have moderate comprehension and literacy to read recipes, use records, and understand special requests.

Abilities:

• Ability to lift, push, pull, and carry items, including food and small equipment (75% of the time).
• Ability to bend knees when accessing lower ovens or storage (5-10 times per day).
• Full mobility and ability to travel 30-50 feet throughout the kitchen regularly.
• Ability to stand for extended periods, usually throughout the day.

Education/Training:

• High school diploma or equivalent required.

Experience:

• 5 years + of prior experience in a similar kitchen position is required.
• Experience in high-volume catering, banquets, or large-scale events is strongly preferred.
• Experience in a high-pressure, fast-paced kitchen environment.

Equipment/Materials Used:

• Chemicals/Agents: Solitaire and grease cutter for occasional cleaning.
• Kitchen equipment: Ovens, fryolator, knives, buffalo chopper, and other kitchen tools used throughout the day.

Work Environment:

• Work Location: 100% indoors (8 hours per day).
• Physical Demands: Continuous standing during food preparation, service hours, and expediting; regular bending, lifting, and mobility.
• Safety & Sanitation: Responsible for ensuring all safety and sanitation protocols are followed, ensuring a clean and safe kitchen environment.

Additional Information:

• Travel Requirements: No travel required.
• Work Schedule: 40-50 hours per week, typically over a five-day period.

Job Type: Full-time

Pay: $ $20.00 per hour

Expected hours: 35 – 45 per week

Benefits:

• Dental insurance
• Employee discount
• Health insurance

Work Location: In person