Banquet Kitchen Lead & Menu Architect

Columbus Hospitality, Llc; Columbus (OH); On-site; USD 50,000 - 70,000; Full time

Job summary

The Grand Event Center in Columbus, OH seeks an experienced Kitchen Supervisor to oversee daily food production, manage staff, and maintain high culinary standards for events. In collaboration with the Executive Chef, you will develop menus, train cooks, supervise safety, and ensure timely, cost-conscious prep and production.

The role emphasizes leadership, hands-on cooking, and adherence to health regulations while delivering exceptional guest experiences at our venue.

Qualifications

• 3+ years’ experience in an upscale kitchen preferred.
• 1 year’s management experience preferred.
• Culinary degree preferred but not necessary.
• ServSafe Certified.

Responsibilities

• Supervise kitchen in absence of the Executive Chef or when the Executive Chef is not on property.
• Develop Event Menus and Seasonal Offerings with the Executive Chef.
• Train, teach and mentor hourly cooks and stewards.
• Post Daily Sheets and Banquet Event Orders.
• Organize and execute daily production and prep lists with Executive Chef approval.
• Assist Executive Chef with ordering products for events.
• Assist Executive Chef with inventory and scheduling.
• Ensure walk-in coolers are neat and products are stored properly.
• Ensure food products are used on a timely basis and prepared per GEC recipes.
• Assist other areas of the kitchen as needed.
• Set up, maintain, break down, and clean workstations.
• Serve items per established portion and presentation standards.
• Notify Executive Chef of shortages in advance.
• Maintain clean and sanitary workstation and equipment.
• Observe health and safety regulations.

Skills

Upscale kitchen experience

Management

ServSafe Certification

Culinary degree (preferred)

Education

Culinary degree

Job description

The Grand Event Center in Columbus, OH seeks an experienced Kitchen Supervisor to oversee daily food production, manage staff, and maintain high culinary standards for events. In collaboration with the Executive Chef, you will develop menus, train cooks, supervise safety, and ensure timely, cost-conscious prep and production.

The role emphasizes leadership, hands-on cooking, and adherence to health regulations while delivering exceptional guest experiences at our venue.