Banquet Culinary Lead

Cache-Creek-Casino-Resort; California; On-site; USD 60,000 - 95,000; Full time

Benefits offered by this job

Great Pay

Weekly Paychecks

Free meals in Employee Dining Room

Paid Time Off (PTO)

Health Insurance

Medical Insurance

Vision Care Insurance

401k Savings Plan

Tuition Reimbursement

Life Insurance

Direct Deposit

Job summary

Cache Creek Casino Resort is seeking a Banquet Chef to direct culinary staff in banquets, ensuring high-quality cuisine and guest service. You will collaborate with banquet management to plan and execute events, manage kitchen operations, and mentor the team to maintain standards.

Responsibilities include recipe development, inventory control, staff training, and coordination with executive chefs and catering for events, while maintaining cost controls and a safe, efficient kitchen environment.

Qualifications

• Two-year culinary degree or equivalent experience in a busy, upscale kitchen.
• Minimum five years in high-volume, high-quality kitchen operations.

Responsibilities

• Review banquet event orders (BEO) daily and note changes.
• Develop and execute all recipes.
• Supervise and coordinate cooks and banquet kitchen staff.
• Coordinate banquet production and plating with executive chefs and banquet leadership.
• Assist in menu development and execution.
• Maintain inventory controls and prep for following day.
• Conduct kitchen walkthroughs and correct deficiencies.
• Train staff on menu items, ingredients, and preparation methods.
• Plan, assign, and oversee banquet production and service.
• Support sales and catering with events.
• Communicate clearly to staff and keep production schedules current.
• Ensure proper handling and temperature of all food products.

Education

Two-year culinary degree/diploma

Five years’ experience in a high-volume, high-quality kitchen

Job description

Cache Creek Casino Resort is seeking a Banquet Chef to direct culinary staff in banquets, ensuring high-quality cuisine and guest service. You will collaborate with banquet management to plan and execute events, manage kitchen operations, and mentor the team to maintain standards.

Responsibilities include recipe development, inventory control, staff training, and coordination with executive chefs and catering for events, while maintaining cost controls and a safe, efficient kitchen environment.