Lead Events Cook

Lead Events Cook

Salary Range $23.00 Position Type Full Time

Job Purpose

The Lead Events Cook plays a key role in delivering exceptional culinary experiences for meetings, banquets, and special events. This position is responsible for coordinating and executing food preparation and service, maintaining the highest standards of food quality, presentation, and safety, and providing hands-on leadership to culinary team members. Working closely with culinary leadership and the Events team, the Lead Events Cook helps ensure that every event is executed efficiently, consistently, and in accordance with established standards while contributing to a positive and collaborative work environment. Essential Duties and Responsibilities

• Lead and actively participate in the preparation, cooking, plating, and presentation of food for banquets, meetings, and special events.
• Coordinate daily event production based on banquet event orders (BEOs), established menus, guest counts, dietary restrictions, and event timelines.
• Provide direction, guidance, and on-the-job training to culinary team members, ensuring consistent execution of recipes, portion sizes, and presentation standards.
• Collaborate with culinary leadership, Banquet Operations, and Event Planning teams to ensure seamless coordination and timely food service.
• Monitor food preparation and presentation to maintain established quality standards, consistency, and guest satisfaction.
• Ensure proper food handling, storage, labeling, temperature control, sanitation, and adherence to all applicable food safety regulations.
• Assist with inventory management, product rotation, receiving, and proper storage of food and supplies to minimize waste and maintain operational efficiency.
• Monitor food production quantities and assist with controlling food costs, waste, and labor efficiency.
• Maintain a clean, organized, and safe kitchen environment, ensuring equipment and workstations are properly maintained.
• Anticipate operational challenges and respond effectively to last-minute changes, special requests, and event-related needs.
• Assist culinary leadership with menu execution, recipe development, and opportunities to enhance the overall banquet dining experience.
• Foster a positive, professional, and team-oriented work environment by demonstrating strong communication, accountability, and a commitment to service excellence.
• Perform additional duties as assigned to support the overall success of the Culinary Department.

Qualifications

Required Education

• High school diploma or equivalent required; culinary degree, certification, or formal culinary training preferred.

Required Experience

• Minimum of five (5) years of professional culinary experience, including at least two (2) years in a lead or supervisory capacity.
• Demonstrated experience in banquet, catering, or high-volume event food preparation and execution, preferably within a hotel, resort, or conference center environment.
• Experience coordinating culinary production for multiple events, including plated meals, buffets, receptions, and other large-scale functions.
• Experience providing direction, training, and support to culinary team members while maintaining established quality and service standards.

Required Skills and Abilities

• Strong culinary knowledge and technical cooking skills, with a commitment to food quality, consistency, and presentation.
• Ability to lead by example, motivate team members, and foster a positive, collaborative kitchen environment.
• Excellent organizational and time management skills, with the ability to coordinate multiple events and meet established service timelines.
• Ability to read and interpret banquet event orders (BEOs), standardized recipes, production schedules, and special dietary requirements.
• Strong communication and interpersonal skills, with the ability to work effectively with culinary leadership, event coordinators, banquet operations, and fellow team members.
• Ability to remain calm, adaptable, and solution-oriented in a fast-paced environment while responding to changing event needs and priorities.
• Thorough understanding of food safety, sanitation, proper food handling, and applicable health regulations.
• Knowledge of proper inventory management, portion control, waste reduction, and food cost awareness.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on business demands.
• ServSafe certification preferred, or willingness to obtain certification as required.

Benefits

We value our team members and are committed to providing a supportive work environment and a competitive benefits package for eligible employees, which may include:

• Medical, dental, and vision insurance
• Employer-paid short-term and long-term disability coverage
• 401(k) retirement savings plan with employer contribution opportunities
• Paid time off
• Employee dining and hotel discounts
• Professional development and career advancement opportunities
• Additional employee benefits and recognition programs

Equal Employment Opportunity

We are an Equal Opportunity Employer and are committed to fostering a diverse, inclusive, and respectful workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, pregnancy, sexual orientation, gender

Washington Duke Inn & Golf Club, JB Duke Hotel, The Lodge at Duke Medical Center