Lead Banquet Cook

Position Summary The Lead Banquet Cook plays a critical role in the success of Thornberry Creek's food and beverage operations. Under the direction of the Kitchen Manager & Director of Food & Beverage, this position is responsible for leading the preparation, cooking, and execution of banquet and catering events of all sizes. The Lead Banquet Cook ensures that all food is produced to the highest standards of quality, consistency, and presentation, while mentoring and guiding line cooks during service. Key Responsibilities Lead the setup, preparation, and execution of banquet events, including weddings, corporate functions, golf outings, and private dining Assist with ordering necessary items for all events Prepare hot and cold food items according to standardized recipes, banquet event orders (BEOs), and management specifications Supervise and direct banquet kitchen staff during prep and service, ensuring smooth and timely execution Ensure all food is portioned, plated, and presented to established standards Coordinate with the Banquet Manager and front‑of‑house team to ensure accurate timing and delivery of courses Maintain a clean, safe, and organized kitchen in compliance with all Wisconsin Department of Health food‑safety regulations and Thornberry Creek sanitation standards Assist with inventory management, receiving deliveries, and proper storage of food products Monitor food quality, freshness, and waste, reporting concerns to the Chef Train and mentor junior cooks and kitchen staff on proper techniques and standards Assist in the development and costing of banquet menus as directed by the Kitchen Manager & Director of Food & Beverage Perform opening and closing kitchen procedures as assigned Qualifications Required: Minimum 1‑2 years of professional cooking experience, with at least 1 year in a banquet, catering, or high‑volume environment Strong knowledge of cooking techniques, food‑safety practices, and kitchen operations Ability to read and execute BEOs, standardized recipes, and production sheets Proven ability to lead and motivate a team in a fast‑paced environment ServSafe certification (or ability to obtain within 90 days of hire) Availability to work evenings, weekends, and holidays as required by event scheduling Preferred: Culinary degree or equivalent formal culinary training Experience in a golf club, hotel, or resort banquet setting Knowledge of seasonal menu development and local ingredients Physical Requirements Ability to stand for extended periods (up to 10 hours per shift) Ability to lift and carry up to 50 lbs. Comfortable working in varied temperatures, including walk‑in coolers and near hot cooking equipment Compensation & Benefits Competitive wage commensurate with experience Paid time off Golf privileges at Thornberry Creek Meal benefits during shifts Opportunity for growth within the organization Thornberry Creek at Oneida is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. This is a non‑management position. This is a full time position. #J-18808-Ljbffr