Lead Cook - Banquets

Lead Cook - Banquets

Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Assists the Banquet Chef in planning and executing banquet. Provides direction to cooks assisting with banquet. Serves as a point of contact during the absence of Banquet Chef. Operates kitchen equipment, including slicers, steamers, deep fryers, ovens, broilers, grills, mixers, kettles, and griddles. Actively trains and participates with staff and to cook, prepare, dish, and assemble all menu items. Verifies that all sanitation and nutrition practices are maintained by kitchen staff. Performs general upkeep and cleaning duties, such as mopping floors, wiping countertops, cleaning food prep areas, etc. Creates compound sauces and derivatives of the mother sauces. Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items, including checking daily for date labels on prep and ensuring dating/rotating is being done accurately. Prepare written food requisition for supplies and food items for production in the workstation and inventory purposes. Ensures the safety and security of staff and guests. Performs other related duties as assigned.

Demonstrated leadership abilities and interpersonal skills. Excellent verbal and written communication skills. Detail-oriented and thorough with strong organizational and time management skills. Ability to work quickly and efficiently in a fast-paced environment as part of a team. Advanced knowledge of kitchen sanitation and regulations for workplace safety. Advanced knowledge of food handling techniques, preparation, cooking procedures, and culinary terminology.

High school diploma or equivalent. Culinary school degree or two-year technical degree preferred. Three to five years of experience in a professional kitchen. Must obtain valid gaming license, where applicable.

The employee is required to stand for the duration of the shift. While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may be required to lift up to 50 pounds. The employee is subject to endure heat and moisture in a kitchen setting. The employee may be required to work long hours, including nights, weekends, and holidays. The noise level in the work environment is usually moderate to loud. The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and customer volume. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.