Lead Banquet Cook

Evolving Solution Services; Palm Desert (CA); On-site; USD 23,000 - 29,000; Part time

Job summary

Desert Club in Palm Desert, CA, is seeking a Lead Banquet Cook to oversee the banquet kitchen during large events and ensure timely, high-quality food service.

The role requires leadership, strong organizational skills, and a background in banquet or large-scale catering, with emphasis on food safety and menu coordination with event planners. Part-time, seasonal position with health and safety standards a priority.

Qualifications

• High school diploma or equivalent.
• Proven experience as a cook in a banquet, catering, or large-scale food service environment.
• Strong knowledge of food safety and sanitation standards (e.g., ServSafe certification).
• Ability to lead and manage a kitchen team effectively during high-volume events.
• Excellent organizational and time management skills.

Responsibilities

• Lead and supervise the banquet kitchen team during event preparation and service to ensure smooth operations and timely delivery of food.
• Prepare and cook a variety of banquet menu items according to standardized recipes and client specifications, maintaining high quality and presentation standards.
• Coordinate with banquet managers and event planners to understand event requirements, menu changes, and special dietary needs.
• Monitor food safety and sanitation practices in compliance with health regulations, ensuring a clean and safe kitchen environment.
• Manage inventory levels, assist with ordering supplies, and minimize food waste through efficient kitchen practices.
• Train and mentor junior kitchen staff, fostering a collaborative and productive work environment.
• Assist in menu development and provide input on seasonal or event-specific dishes to enhance the banquet offerings.

Skills

Leadership

Time management

Food safety

Team management

Organizational skills

Education

High school diploma

Culinary degree

Job description

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Part-Time Seasonal Professional Palm Desert, CA, US

2 days ago Requisition ID: 1005

Salary: $26.00 Annually

About Company:

It began with legendary club developer Johnny Dawson (Eldorado, Thunderbird Country Clubs) and his vision for an unrivaled desert community, accessible yet exclusive in a setting unlike any other. Inspired by the walled city in Morocco that glows pink as the sun sets each dusk, the moment he laid eyes on the untouched landscape set amid stunning desert mountains, he knew he had found the spot.

Dawson gathered the best of the best in John Elgin Woolf, the definitive Hollywood Regency master known as the first postmodern architect on the west coast, Richard Harrison of famed Palm Springs modernist firm Wexler & Harrison for completion of the clubhouse, and Ted Robinson, one of golf's most celebrated course designers.

The culmination of the bespoke natural desert setting, the unsurpassed pedigree of the team formed by Dawson, and the stalwart resident stewards of that legacy, have created a singular and enduring club.

About the Role:

The Lead Banquet Cook plays a pivotal role in ensuring the successful preparation and execution of large-scale banquet events within a hospitality or event venue setting. This position is responsible for overseeing the culinary team in producing high-quality, consistent, and timely food service that meets the specific requirements of each event. The Lead Banquet Cook collaborates closely with banquet managers and kitchen staff to coordinate menu planning, food preparation, and presentation, ensuring guest satisfaction and adherence to safety standards. This role demands strong leadership to manage kitchen operations efficiently during high-volume service periods while maintaining exceptional standards of cleanliness and organization. Ultimately, the Lead Banquet Cook contributes significantly to the overall guest experience by delivering expertly prepared dishes that align with the event’s theme and client expectations.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience as a cook in a banquet, catering, or large-scale food service environment.
• Strong knowledge of food safety and sanitation standards (e.g., ServSafe certification).
• Ability to lead and manage a kitchen team effectively during high-volume events.
• Excellent organizational and time management skills.

Preferred Qualifications:

• Culinary degree or formal culinary training.
• Experience with menu planning and recipe development for banquet or catering services.
• Previous supervisory or lead cook experience in a hospitality or event setting.
• Familiarity with dietary restrictions and allergen management.
• Knowledge of inventory management and cost control techniques.

Responsibilities:

• Lead and supervise the banquet kitchen team during event preparation and service to ensure smooth operations and timely delivery of food.
• Prepare and cook a variety of banquet menu items according to standardized recipes and client specifications, maintaining high quality and presentation standards.
• Coordinate with banquet managers and event planners to understand event requirements, menu changes, and special dietary needs.
• Monitor food safety and sanitation practices in compliance with health regulations, ensuring a clean and safe kitchen environment.
• Manage inventory levels, assist with ordering supplies, and minimize food waste through efficient kitchen practices.
• Train and mentor junior kitchen staff, fostering a collaborative and productive work environment.
• Assist in menu development and provide input on seasonal or event-specific dishes to enhance the banquet offerings.

Skills:

The Lead Banquet Cook utilizes strong culinary skills daily to prepare diverse banquet dishes that meet quality and presentation standards. Leadership and communication skills are essential for coordinating the kitchen team and collaborating with event staff to ensure seamless service. Time management and organizational skills help prioritize tasks during busy event periods, ensuring all food is prepared and served promptly. Knowledge of food safety and sanitation is applied continuously to maintain a safe working environment and comply with health regulations. Additionally, problem-solving skills are important for adapting to last-minute changes or special requests, ensuring guest satisfaction and operational efficiency.