Lead Banquet Cook for High-Volume Events

Fullcirclerestoration; Stockton (CA); On-site; USD 21,000 - 29,000; Part time

Job summary

Cotton Culinary is seeking a Cook to join its Culinary department for temporary, event-focused work. You will lead meal execution, cook, and present high-quality dishes for large-scale banquets and events, ensuring client satisfaction.

The ideal candidate has 3–5 years of commercial cooking experience, formal culinary training, and the ability to travel nationwide. This role requires strong organization, teamwork, and adherence to safety standards.

Qualifications

• 3–5 years of commercial cooking experience, with a focus on high-volume events.
• Formal culinary training or additional certifications are a plus.
• Experience in banquet or catering environments, focusing on meal preparation and flawless execution.

Responsibilities

• Lead Menu Execution: Oversee every aspect of meal preparation and service during large-scale banquets and events.
• Hands-On Cooking: Be an integral part of the kitchen team, preparing, cooking, and presenting meals to ensure a top-tier culinary experience.
• Ensure Quality & Efficiency: Maintain high standards of food quality and presentation, ensuring meals are served on time and to the client's satisfaction.
• Inventory Reporting: Provide input on inventory, storage, and rotation of ingredients, ensuring that everything is prepared in compliance with safety and health regulations.
• Client Relations: Serve as the main point of contact for clients during events, providing excellent service and resolving any issues in real-time.

Skills

Multitasking

Team leadership

Food safety knowledge

Culinary skills

Education

Formal culinary training

Tools

Commercial kitchen equipment

Job description

Cotton Culinary is seeking a Cook to join its Culinary department for temporary, event-focused work. You will lead meal execution, cook, and present high-quality dishes for large-scale banquets and events, ensuring client satisfaction.

The ideal candidate has 3–5 years of commercial cooking experience, formal culinary training, and the ability to travel nationwide. This role requires strong organization, teamwork, and adherence to safety standards.