Banquets & Corporate Dining Lead Cook

Aimbridge-Hospitality; Upton (PA); On-site; USD 42,000 - 60,000; Full time

Job summary

The Brandywine Radnor Hotel, operated by Aimbridge Hospitality, is seeking a Lead Cook to direct prep and line staff for Corporate HQ outlets, Banquets, and Executive Lounge. You will ensure prep accuracy, sanitation, and cost control while maintaining high culinary standards.

Responsibilities include supervising on the kitchen line, coordinating with Banquets, and ensuring timely service while upholding brand recipes and safety protocols.

Qualifications

• Supervisory responsibility preferred.
• 7+ years related progressive experience or culinary graduate with 2+ years experience.
• Food Handlers Certification as per state requirements.
• Clear and effective communication to staff and guests.
• Ability to evaluate options quickly and act decisively.
• Thrive under high pressure and maintain composure.

Responsibilities

• Lead and direct prep cooks and line staff for daily kitchen operations.
• Maintain attendance and adhere to restaurant scheduling needs.
• Uphold Aimbridge Hospitality standards for appearance and sanitation.
• Ensure compliance with safety, sanitation and policy requirements.
• Maintain knowledge of menus and required preparations.
• Oversee banquet and event food preparation per events orders.
• Prepare food for employee cafeteria as needed.
• Ensure all recipes are followed per brand standards.
• Maintain Clean as You Go and kitchen cleanliness policies.
• Train staff on kitchen equipment operation and safety.

Skills

Supervisory experience

Culinary experience

Food handlers certification

Clear communication

Decision making under pressure

Initiative and proactivity

Job description

The Brandywine Radnor Hotel, operated by Aimbridge Hospitality, is seeking a Lead Cook to direct prep and line staff for Corporate HQ outlets, Banquets, and Executive Lounge. You will ensure prep accuracy, sanitation, and cost control while maintaining high culinary standards.

Responsibilities include supervising on the kitchen line, coordinating with Banquets, and ensuring timely service while upholding brand recipes and safety protocols.