Banquet Lead Cook

AC Hotel Clayton
Saint Louis, MO

Description

This position oversees all banquet kitchen operations by leading and training staff, ensuring exceptional food quality, sanitation, safety, cost control, and efficient communication to deliver successful banquet events that meet organizational standards.

Responsibilities:

• Trains all associates in the Banquet Kitchen how to perform their job duties to the best of their ability.
• Keeps open verbal and written communication between the management and associates.
• Takes immediate action on problems that are encountered in the kitchen.
• Ensures all food served is of high quality, properly prepared according to recipe and is expedited in a smooth and efficient manner.
• Supervises the Banquet staff and sanitation associates by providing supervisory guidance, aid, and counsel.
• Consistently is aware of all areas of banquet production and plating. Never neglects one area for another.
• Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
• Physically tastes each prepared item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency. This must be done for all meal periods.
• Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation.
• Ensures that approved recipes are followed at all times without deviation.
• Ensures that standards pertaining to storage, rotation, and production are followed at all times.
• Ensures that all banquets are properly prepared and serviced; timely, portioning, and quality are most important.
• Ensures that proper communication takes place between banquets and the kitchen.
• Communicates any problem area with recommended alternatives to the Director of Sales and Catering and the Food and Beverage Manager for discussion and possible solution.
• Communicates daily with the Executive Chef to assure smooth continuous operation.
• Ensures sanitation standards are maintained in all areas (i.e. walk-ins, freezers, kitchen proper, and equipment).
• Ensures that prescribed cleaning schedules are followed and maintained at all times.
• Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, banquet kitchen labor, and related expenses. This includes following all budget procedures.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Memorizes food recipes and food preparation instructions.
• Learns, understands, and knows how to operate all kitchen equipment.
• Learns, understands, and refers to the Standard Operating Procedures.
• Submits banquet summary sheet to the Accounting Department in a timely manner.
• Conducts his/herself to reflect the high standards of professionalism within the Concord Hospitality organization

Qualifications:

• Proven experience as a Banquet Lead or in a similar leadership role.

• Strong culinary, leadership, and organizational skills.

• Excellent communication and problem-solving abilities.

• Knowledge of food safety and sanitation regulations.

• Culinary degree or equivalent experience preferred.

• Flexible schedule including nights, weekends, and holidays.

Benefits (Full-Time Associates Only):