Banquet Lead Cook

Horseshoe Bay Resort•Berkeley, CA

3h•Onsite

About The Position

The Banquet Lead Cook is responsible for preparing and presenting food for banquets and buffets, including setting up and operating action stations, carving meats, and ensuring adequate stock. Key duties involve preparing ingredients, cooking according to recipes and quality standards, monitoring food quality, and maintaining a clean workstation. The role also requires adherence to company safety and security policies, maintaining a professional appearance, providing excellent guest service, and collaborating with team members. Physical demands include standing, walking, lifting up to 50 pounds unassisted, and up to 100 pounds with assistance, as well as dexterity for operating kitchen equipment.

Requirements

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; protect company assets.
Anticipate and address guests’ service needs.
Speak with others using clear and professional language.
Support team to reach common goals.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
Ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Willingness to “pitch-in” and help co-workers with their job duties and be a team player.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Responsibilities

Prepare proper plate and platter presentations for banquets.
Set up and operate action stations for banquet or buffet.
Carve buffet meats as requested by guests.
Support banquet and buffet by ensuring adequate stock of all items.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Set-up and break down work station.
Serve food in proper portions onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; protect company assets.
Anticipate and address guests’ service needs.
Speak with others using clear and professional language.
Support team to reach common goals.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors.