Lead Banquet Cook FT $19.50hr - Marriott Crabtree, Raleigh, NC

Concord Hospitality Enterprises; Raleigh (NC); On-site; USD 38,000 - 45,000; Full time

Job summary

A leading hospitality company is seeking a Lead Banquet Cook to supervise kitchen staff during events. This role involves ensuring high-quality food preparation and presentation while maintaining safety standards. The ideal candidate will have strong leadership and communication skills, along with a commitment to food safety.

Qualifications

• Experience in supervising kitchen staff during events.
• Knowledge of food preparation and presentation standards.

Responsibilities

• Lead kitchen staff during banquet events.
• Prepare food according to quality standards.
• Maintain cleanliness and safety in the kitchen.

Skills

Leadership

Communication

Food Safety

Job description

Join to apply for the Lead Banquet Cook FT $19.50/hr - Marriott Crabtree, Raleigh, NC role at Concord Hospitality Enterprises.

Job Summary: Lead Banquet Cook FT $19.50/hr

The Banquet Lead Line Cook is responsible for supervising and coordinating the activities of line cooks and kitchen staff during banquet events. This role ensures high-quality food preparation and presentation, maintains cleanliness and safety standards, and supports the Executive Chef and Sous Chef in executing banquet menus efficiently and on time.

Key Responsibilities

• Lead and coordinate kitchen staff during banquet events, ensuring smooth and timely food preparation.
• Prepare and cook food items according to banquet event orders, recipes, and quality standards.
• Monitor food presentation and portion control to ensure consistency and adherence to standards.
• Ensure all kitchen stations are set up properly and stocked before and during events.
• Communicate effectively with front-of-house staff to ensure accurate and timely service.
• Maintain a clean, organized, and sanitary kitchen environment, following health and safety regulations.
• Assist in training new cooks and kitchen staff.
• Monitor food storage and inventory, reporting shortages or needs to the Sous Chef or Executive Chef.
• Help manage food waste and ensure proper use of ingredients to minimize cost.
• Step in to perform duties of any kitchen staff when needed to ensure a successful event.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality