Culinary Lead, Banquets & Catering

Garden of the Gods Collection; Colorado Springs (CO); On-site; USD 52,000 - 66,000; Full time

Job summary

Garden of the Gods Collection is seeking a culinary leader to supervise and coordinate the preparation of Catering and Banquet food according to the Executive Chef’s standards. You will execute all banquet and catering functions and act as the MOD when senior chefs are not present.

You will lead cooks, manage menu production, and maintain cleanliness and equipment functionality, while fostering collaboration and adherence to safety standards across the kitchen team.

Qualifications

• Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field.
• Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred.
• License, Registration, and/or Certification Required: Serve safe manager certification.

Responsibilities

• Supervises and coordinates production of food according to menu specifications and culinary training.
• Assists the chefs and cooks in the preparation of certain cuisine.
• Inspects the quality of food products used in the cuisine and informs the chef when the quality is unacceptable.
• Maintains proper working order of all equipment and ensures cleanliness and HACCP guidelines.
• Participates in recruitment, hiring, training, development and mentorship of culinary team members.
• Be the culinary MOD when executive chef or Executive Sous Chef are not present.

Education

High school diploma or higher

Culinary degree or ACF certification preferred

Job description

Garden of the Gods Collection is seeking a culinary leader to supervise and coordinate the preparation of Catering and Banquet food according to the Executive Chef’s standards. You will execute all banquet and catering functions and act as the MOD when senior chefs are not present.

You will lead cooks, manage menu production, and maintain cleanliness and equipment functionality, while fostering collaboration and adherence to safety standards across the kitchen team.