Banquet Kitchen Lead for High-Volume Events

asmglobal

El Paso (TX)

On-site

USD 42,000 - 64,000

Full time

5 days ago

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Job summary

asmglobal is seeking a Culinary Supervisor to support daily culinary operations at the Convention Center, overseeing banquets, catering functions, concessions, and special events. You will supervise culinary staff, coordinate food preparation with BEOs and timelines, uphold food safety standards, and lead a fast-paced team in a high-volume environment.

Flexibility is required with shifts including early mornings, evenings, and weekends to align with event schedules.

Qualifications

Minimum 3–4 years of culinary experience in high-volume settings.
Experience supervising culinary staff and coordinating event production.
Strong knowledge of food safety, sanitation, and temperature controls.

Responsibilities

Supervise and assist with daily culinary production for banquets, catering functions, concessions, special events, and other Convention Center food and beverage operations.
Review Banquet Event Orders (BEOs), production sheets, menus, and event schedules to ensure proper preparation and execution.
Coordinate with the Executive Chef, Sous Chef, Food & Beverage Management, Banquet Operations, and other departments regarding event requirements and changes.
Oversee and direct hourly culinary staff during preparation, service, and breakdown.
Assign daily production responsibilities and ensure assignments are completed accurately and within established timelines.
Assist with ordering, receiving, storing, preparing, and properly rotating food products.
Monitor food production levels to ensure adequate quantities while minimizing waste and controlling food costs.
Maintain established portion controls, recipes, presentation standards, and quality expectations.
Ensure food is prepared, held, transported, and served at appropriate temperatures.
Responsible for completing and verifying hot and cold temperature logs.
Inspect food products daily for proper labeling, dating, rotation, quality, and expiration dates.
Follow and enforce FIFO (First In, First Out) procedures throughout kitchen and storage areas.
Assist with inventory counts, product controls, and kitchen requisitions.
Ensure requisitions from warehouse, storage, and kitchen areas are completed and received in a timely manner.
Coordinate timing of culinary production with banquet and event service schedules.
Communicate event changes immediately to appropriate culinary and operational team members.
Maintain clean, organized, and sanitary kitchen, prep, storage, cooler, freezer, and equipment areas.
Ensure culinary staff follow proper cleaning and sanitation procedures.
Monitor kitchen equipment and report maintenance or safety concerns to management.
Assist with the training, development, and onboarding of culinary employees.
Provide hands‑on coaching and directions to culinary staff regarding preparation techniques, presentation, sanitation, safety, and productivity.
Ensure compliance with local Health Department regulations, company food safety policies, and applicable food handling requirements.
Monitor employee performance and communicate attendance, performance, conduct, or operational concerns to culinary leadership.
Assist with maintaining food cost, labor, and departmental budget goals.
Support special menus, tastings, VIP events, and other culinary initiatives as assigned.
Maintain professional communication between culinary, warehouse, banquet, catering, stewarding, and Food & Beverage teams.
Serve as culinary leadership on duty when assigned and assume responsibility for kitchen operations in the absence of the Executive Chef and Sous Chef.
Perform other duties and responsibilities as assigned by culinary and Food & Beverage leadership.