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

Concord Hospitality Enterprises; Raleigh (NC); On-site; USD 40,000 - 50,000; Full time

Job summary

Un leader dans l'hôtellerie, basé à Raleigh, NC, cherche un Lead Banquet Cook pour superviser et coordonner les activités de cuisine lors d'événements. Ce poste exige une expérience dans la préparation de plats de qualité et le respect des normes de sécurité. Le candidat idéal devra s'assurer de la bonne exécution des menus tout en formant de nouveaux membres du personnel. Ce rôle offre une belle opportunité de croissance dans un environnement dynamique.

Qualifications

• Expérience en supervision de cuisine souhaitée.
• Capacité à travailler sous pression lors des événements.
• Connaissance des normes de sécurité alimentaire.

Responsibilities

• Coordonner les activités du personnel de cuisine pendant les événements.
• Assurer la qualité et la présentation des plats.
• Maintenir un environnement de cuisine propre et organisé.

Skills

Supervision de la cuisine

Préparation des aliments

Contrôle de la présentation des plats

Communication avec le personnel

Formation des nouveaux employés

Job description

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Job Summary: Lead Banquet Cook FT $19.50hr

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

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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