Lead Banquet Cook

Santa Cruz Seaside Company; Santa Cruz (CA); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a Lead Banquet Cook to provide exceptional guest service and oversee food production. In this dynamic role, you will lead a team in preparing high-quality meals, ensuring kitchen safety, and fostering a collaborative environment. With a focus on creativity and quality, you'll contribute to event planning and execution, making every dining experience memorable. If you have a passion for culinary arts and a commitment to outstanding service, this opportunity is perfect for you!

Qualifications

• 2+ years of experience in banquet, catering, or volume food prep.
• Outstanding Guest Service skills are essential.

Responsibilities

• Supervise and evaluate kitchen staff to ensure high-quality meal preparation.
• Organize food production and maintain kitchen sanitation standards.

Skills

Guest Service

Food Preparation

Supervisory Skills

Knife Skills

Teamwork

Education

2+ years in banquet or catering

Tools

Kitchen Equipment

Job description

Join to apply for the Lead Banquet Cook role at Santa Cruz Seaside Company

Description

JOB SUMMARY:
Provides the highest level of Guest Service. Organize and assign food production to Cold/Hot station cooks. Supervise and evaluate staff. Prepare and present high-quality meals, remaining aware of scheduled events.

Unique Job Requirements

This position exemplifies outstanding service by owning key Guest Service Principles: Be There, Make Their Day, Choose Your Attitude, and Have Fun. Wears company-issued uniform, black slip-resistant shoes, goggles, and gloves as needed. Must be able to work flexible hours, obtain a CA Food Handler card within 30 days, and adhere to grooming policies.

Job Tasks

1. Greet Guests, answer questions, and provide friendly service.
2. Maintain kitchen sanitation and safety standards.
3. Write event sheets and prep lists; organize production.
4. Order and manage product supplies.
5. Coordinate with Culinary Operations Manager on daily needs.
6. Supervise, motivate, train, and foster teamwork.
7. Prepare and present high-quality meals with proper portion control.
8. Oversee buffet and cold food preparation.
9. Design and prepare cold appetizers and specialized displays.
10. Contribute ideas for improving food production and quality.
11. Prepare hot foods, garnishes, sauces, and gourmet items.
12. Manage kitchen temperatures, enforce policies, and maintain records.
13. Clean and organize kitchen and storage areas.
14. Assist with inventory and supply ordering.
15. Support kitchen setup and cleaning duties.
16. Other duties as assigned.

Relationships

Internal: Kitchen employees and wait staff.
External: Limited contact with guests.

Training and Experience

2+ years in banquet, catering, or volume food prep with supervisory experience. Outstanding Guest Service required.

Knowledge, Skills, and Abilities

Knowledge of food products, cooking techniques, safe handling, and equipment. Ability to plan for events, supervise staff, and prepare high-quality meals. Proficient in knife skills, recipe reading, and food presentation. Ability to work under stress, move quickly, and foster teamwork.

Physical Requirements

Stand and walk for up to 8 hours, lift up to 50 pounds, and perform bi-manual tasks. Good hearing, vision, and mobility required.

Licenses and Insurance

N/A

Testing

Drug screen, back exam, criminal background check.

Reports To

Culinary Operations Manager

Supervises

Cooks and kitchen staff.

Required/Preferred

Relevant experience and skills as detailed above.