Lead Line Cook | Banquets & Kitchen Leader

Rancho Santa Fe Association; Rancho Santa Fe (CA); On-site; USD 37,000 - 40,000; Full time

Job summary

The Lead Line/Banquet Cook at Rancho Santa Fe Association oversees daily kitchen operations, prepares hot and cold items, and mentors junior cooks during high-volume restaurant and catered events. You will supervise kitchen staff, ensure quality control, cook menu items during peak hours, train new cooks, manage inventory, maintain sanitation, and coordinate shift coverage.

This on-site role requires five years of experience in hotel, fine dining, or country club settings, with an hourly wage of

Qualifications

• 5 years of experience in a hotel, fine dining, or country club environment
• Thorough understanding of cooking techniques, recipes, and cuisines
• Ability to motivate and direct a team of cooks
• Efficiently managing tasks to meet service deadlines
• Clear and concise communication with kitchen staff, FOH, and managers to ensure timelines for banquet events

Responsibilities

• Supervise kitchen staff and assign tasks based on skill and service demands
• Quality control: ensure adherence to recipes and quality standards
• Actively cook menu items during peak hours
• Train and mentor new cooks on techniques and procedures
• Monitor inventory levels and place orders for ingredients
• Maintain sanitation and organization of the kitchen
• Communicate kitchen operations and issues to head chef or manager
• Coordinate staff schedules and coverage during service times

Skills

Culinary expertise

Leadership

Problem-solving

Time management

Communication

Banquet skills

Experience

Job description

The Lead Line/Banquet Cook at Rancho Santa Fe Association oversees daily kitchen operations, prepares hot and cold items, and mentors junior cooks during high-volume restaurant and catered events. You will supervise kitchen staff, ensure quality control, cook menu items during peak hours, train new cooks, manage inventory, maintain sanitation, and coordinate shift coverage.

This on-site role requires five years of experience in hotel, fine dining, or country club settings, with an hourly wage of