Lead Banquet Cook

The Summit Hotel; Cincinnati (OH); On-site; USD 40,000 - 55,000; Full time

Job summary

Join a leading hospitality organization as a Lead Banquet Cook, where you’ll be at the forefront of creating extraordinary dining experiences. In this role, you will oversee food preparation for banquets and catering, ensuring high standards of hygiene and safety while managing kitchen operations. If you have a passion for culinary arts and a dedication to guest satisfaction, this is your opportunity to shine in a dynamic setting.

Qualifications

• 4+ years of culinary experience or culinary degree with 2+ years in hospitality.
• Ability to manage a kitchen during absence of senior chef.
• Comfortable with physical demands of the role including lifting and long hours.

Responsibilities

• Prepare and manage banquet and catering services with high standards.
• Supervise kitchen staff and ensure cleanliness and safety.
• Control food costs and maintain organization in the kitchen.

Skills

Culinary Skills

Supervisory Experience

Cost Control

Food Safety

Education

High School diploma or equivalent

Culinary Degree

Tools

Kitchen Equipment

Job description

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Join a company that is passionate about creating exceptional experiences!

AT Hospitality is looking for passionate individuals to join our dynamic team! Whether you're working at The Summit Hotel or Element Eatery, you'll be part of an organization dedicated to delivering exceptional experiences and prioritizing guest satisfaction with a commitment to detail.

• The Summit Hotel is designed to engage, enlighten and inspire guests. From thought-provoking works of art to chef-curated dining experiences, The Summit promises a transformative journey from every day to extraordinary. As a premier destination for meetings, events, weddings, and more, The Summit offers elevated experiences that leave a lasting impression.
• Element Eatery is a vibrant hub of the Greater Cincinnati community, featuring nine unique, chef-driven restaurants under one roof. We're more than just a dining destination; we're a gathering place where people come together to enjoy delicious food, live music, and community events. Our focus is on creating a welcoming atmosphere where everyone feels at home.
  
  
  

At AT Hospitality, we are committed to creating a supportive and inclusive work environment where all associates are empowered to succeed. We are looking for individuals who are passionate about hospitality and excited to be part of a company that is making a difference in the community.

Simply stated, our mission is to delight our guests, support our associates, and serve as a model for our community.

LOCATION: The Summit Hotel

DEPARTMENT: Culinary

REPORTS TO: Exec Sous Chef/Executive Chef

STATUS: Non-exempt

Job Summary

The Lead Banquet Cook is responsible for assisting in the preparation of all Banquet and Catering food items, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio. The Lead Banquet Cook is the leader of the Banquet culinary operation when Culinary management is not on-property and is responsible for running the shift.

Job Qualifications

Education & Experience:

• High School diploma or equivalent is required.
• At least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Experience in large scale Banquet and Catering culinary is a must.
• Previous supervisory responsibility preferred.
  
  
  

Physical requirements:

• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations, both hot and cold.
  
  
  

General Requirements:

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and associates in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with AT Hospitality Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with AT Hospitality Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
  
  
  

Job Duties And Functions

Fundamental Requirements:

• Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.
• Assist in controlling costs by maintaining food cost within budgeted guidelines.
• Ensure the completion of necessary food and station preparations prior to event in order to ensure that guests are served promptly and efficiently during operating hours.
• Ensure the completion and display of buffet items according to hotel standards.
• Supervise and assist in the food preparation for Banquets and Catering, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Executive Sous Chef, Banquet Manager, or Supervisor for time, cover count or any other changes.
• As needed, be able to assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
• Ensure that food is prepared following hotel standard recipes.
• Be familiar with all kitchen tools and equipment to include: electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
• Maintain the “Clean As You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
• Supervise and assist with the break down of buffets and kitchen line (as needed), ensuring proper storage of food and equipment at the end of event or meal period.
• Ensure that all associates practice safe work habits at all times to avoid injury to self or other associates.
• Assist, as necessary, with the following: scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.
• Assist in maintaining a key control system within the kitchen.
• Be familiar with the hotel’s emergency procedures.
• Aid in the security of food items; ensure the storeroom and walk-ins are locked when not in use.
• Maintain high food quality standards in the kitchen and find ways to improve upon them.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Maintain cleanliness and organization of all storage areas.
• Assist in training staff in the operation and maintenance of all kitchen equipment.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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