Lead Banquet Cook

Tommy Bahama Miramonte Resort & Spa; Indio (CA); On-site; USD 27,000 - 39,000; Full time

Job summary

Tommy Bahama Miramonte Resort & Spa seeks a Lead Banquet Cook to oversee the kitchen staff, lead shift operations, and contribute on the hot or cold line as needed. Focus on consistent quality and production to exceed guest expectations.

Salary is $24/hour, reflecting the role's responsibility and the experience required. The position supports a luxury resort dining program and requires flexible hours to cover event schedules.

Qualifications

• 3 years of training or related experience.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Able to work flexible hours and days.
• Ability to maintain professional and respectful work relationships.

Responsibilities

• Lead by example and supervise hot and cold item production.
• Inspect presentation quality and expedite line when needed.
• Read recipes and follow measurement instructions accurately.
• Communicate effectively with team members.
• Practice safe and sanitary food handling techniques.
• Maintain workstation and equipment safety and cleanliness.

Skills

Leadership

Food safety

Sanitation

Communication

Knife skills

Job description

Overview

The Lead Banquet Cook is responsible for oversight of the kitchen staff who prepare, cook, and garnish meals for hotel guests and patrons. The Lead Cook will provide leadership and guidance to the shift staff and also will work on the hot or cold line as needed. With focus on quality and production levels, this position will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

Salary Rate: $24/hour

Responsibilities

• Leads by example and masters both the hot and cold food item production.
• Inspects presentation quality and expedites the line as needed.
• Must be able to read recipes and follow measurement instructions accurately.
• Must be able to effectively communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Maintain workstation and equipment safety and cleanliness.
• Apply basic knife skills required for preparation of hot and cold foods.

Qualifications

• Able to work flexible hours and days.
• Three years of training or related experience required.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.

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