Banquet Lead Cook – Elevate Quality & Team

Paycom; Cary (NC); On-site; USD 23,000 - 32,000; Full time

Job summary

The Umstead Hotel and Spa in Cary, NC is seeking a Banquet Cook to lead by example across all banquet production and service. You will work hands-on to uphold quality, sanitation, and fair treatment of associates, reporting to the Banquet Chef or Banquet Sous Chef.

Responsibilities include maintaining an organized, efficient workspace; coordinating breakfast through dinner service, and balancing AM/PM shifts while lifting up to 50lbs.

Qualifications

• Open communication between the kitchen and front of house departments
• Build, promote and mentor a banquet kitchen team that delivers Mobil Five Star expectations
• Instill associate recognition throughout the Food & Beverage Division
• Display excellent communication and organizational skills
• Drive daily passion for excellence and continuous improvement
• Lead by example in all banquet operations
• Instill a guest service attitude in all banquet associates
• Maintain a calm, organized approach in all situations or conflicts
• Balance work hours across AM and PM shifts
• Work shifts when hotel activity is highest
• Understand customer perception of banquet food and service
• Build a strong team of culinary professionals

Responsibilities

• Lead by example in all banquet kitchen operations.
• Oversee breakfast, lunch, brunch, tea services, receiving and dinner service.
• Maintain cleanliness, organization and efficiency per Executive Chef standards.
• Report to Banquet Chef and Banquet Sous Chef and collaborate across the kitchen team.

Skills

Open communication

Mentor team

Communication

Organizational skills

Drive for excellence

Lead by example

Guest service attitude

Calm organized approach

AM/PM scheduling

Peak-hour coverage

Team building

Job description

The Umstead Hotel and Spa in Cary, NC is seeking a Banquet Cook to lead by example across all banquet production and service. You will work hands-on to uphold quality, sanitation, and fair treatment of associates, reporting to the Banquet Chef or Banquet Sous Chef.

Responsibilities include maintaining an organized, efficient workspace; coordinating breakfast through dinner service, and balancing AM/PM shifts while lifting up to 50lbs.