Lead Banquet Cook — High-Volume & Team Leader

Residence Inn Providence Lincoln; Fargo (ND); On-site; USD 42,000 - 63,000; Full time

Benefits offered by this job

PTO with immediate accrual

Health Insurance

Dental Insurance

Vision Insurance

401(k) with match

Employee discounts

Job summary

Residence Inn Providence Lincoln is seeking a Banquet Cook to assist the Executive Chef in managing the kitchen, including food prep and quality, staffing, and inventory to meet hotel standards and revenue goals.

The ideal candidate is a natural leader with supervisory experience, creativity, and experience in high-volume cooking, dedicated to guest satisfaction and safe, compliant operations.

Qualifications

• Some college and/or advanced training in food and beverage management plus two years of related supervisory experience.
• Must have advanced knowledge of food service regulations.
• Must be organized and efficient in hot and cold line production.
• Must be able to stand for 7-8 hours in extreme temperatures.

Responsibilities

• Assist Executive Chef with kitchen operations and prep.
• Prepare and cook foods of all types for regular service or functions.
• Manage day-to-day staffing, plan work, and set performance goals.
• Train team on safety regulations and compliance.
• Monitor budget and control food, supply, and labor costs.
• Ensure quality of raw and cooked food meets standards.
• Perform duties of kitchen managers as needed.
• Maintain company and hotel standards for quality and guest satisfaction.
• Respond promptly to guest questions or requests to ensure satisfaction.
• Conduct inventory to determine minimum and maximum stock levels.
• Ensure proper storage of food, inventory and equipment; minimize waste.
• Ensure compliance with health, safety and regulatory requirements.

Skills

Leadership

Team supervision

Food safety

Communication

Education

Food & Beverage mgmt coursework

Job description

Residence Inn Providence Lincoln is seeking a Banquet Cook to assist the Executive Chef in managing the kitchen, including food prep and quality, staffing, and inventory to meet hotel standards and revenue goals.

The ideal candidate is a natural leader with supervisory experience, creativity, and experience in high-volume cooking, dedicated to guest satisfaction and safe, compliant operations.