Banquet Kitchen Lead: Elevate Food & Lead a Winning Team

Concord Hospitality Enterprises; Clayton (MO); On-site; USD 29,000 - 35,000; Full time

Benefits offered by this job

Competitive wages

Medical, dental, vision, life, anddis/

401(k) with company match

Tuition assistance

Discounted hotel stays

Extensive training and career deve lop

Performance-based bonus eligibility

Job summary

Concord Hospitality Enterprises in Clayton, MO is seeking a Banquet Lead to oversee all banquet kitchen operations and train staff to deliver high-quality, safely prepared meals for events. You will manage communication between management and associates, address issues promptly, and ensure adherence to recipes, production standards, and sanitation requirements.

The role requires strong culinary and leadership skills, flexibility to work nights, weekends, and holidays, and a proven track record

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.

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.
• Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
• Physically tastes each prepared item to assure maximum quality and consistency.
• 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.
• 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, understand, 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

Skills

Banquet lead experience

Leadership

Communication

Food safety

Culinary degree

Scheduling flexibility

Education

Culinary degree or equivalent experience

Job description

Concord Hospitality Enterprises in Clayton, MO is seeking a Banquet Lead to oversee all banquet kitchen operations and train staff to deliver high-quality, safely prepared meals for events. You will manage communication between management and associates, address issues promptly, and ensure adherence to recipes, production standards, and sanitation requirements.

The role requires strong culinary and leadership skills, flexibility to work nights, weekends, and holidays, and a proven track record