Lead Banquet Cook

CoralTree Hospitality Group; Indio (CA); On-site; USD 27,000 - 39,000; Full time

Job summary

CoralTree Hospitality Group is seeking a Lead Banquet Cook in Indio, CA to oversee kitchen staff, lead on the hot and cold line, and ensure high-quality banquet meals. The role requires leadership, strong communication, and strict adherence to safety standards to exceed guest expectations.

The position offers on-site work with a focus on teamwork, recipe execution, and consistent production. Salary is $24/hour with flexible hours required and opportunities to contribute to a premium dining

Qualifications

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

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.

Skills

Leadership

Communication

Food safety

Sanitation

Reading recipes

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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