Banquet Lead Cook

The Historic Davenport Hotel, Autograph Collection•Spokane, WA

86d•Onsite

About The Position

The Banquet Lead Cook manages the banquet kitchen food service. Responsible for enforcing safety and sanitation policies and procedures. Manages food inventories, vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. Has experienced success as a cook and maintains the hands on approach when readying a kitchen for service. Strong planning and execution abilities in basic kitchen production. Possesses proven ability to evaluate work quantity and influences pace to achieve within allocated time frame. Overall basic knowledge of cooking techniques in both a la carte and banquet settings, and able to carry out tasks in both planned and troubleshooting scenarios, influences speed and accuracy of the team and has positive impact on cleanliness, organization and overall health of the kitchen.

Requirements

Minimum 3 years cooking experience, preferably high volume.
Valid WA State Food Handler's Card.
Six months to one year in a supervisory position.
Read, write and speak English fluently.
Meet minimum age requirement of jurisdiction.
Ability to communicate effectively with the public and other employees.
No employee will pose a direct threat to the health/safety of self or others.

Nice To Haves

Some wine and fine food knowledge helpful.

Responsibilities

Manages the banquet kitchen food service.
Enforces safety and sanitation policies and procedures.
Manages food inventories, vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines.
Maintains a hands-on approach when readying a kitchen for service.
Evaluates work quantity and influences pace to achieve within allocated time frame.
Carries out tasks in both planned and troubleshooting scenarios.
Influences speed and accuracy of the team.
Has positive impact on cleanliness, organization and overall health of the kitchen.