Event Cook, The Department at Hudson's

Continental Services•Detroit, MI

3d•Onsite

About The Position

The Lead Event Cook is responsible for leading culinary execution for events at The Department at Hudson’s while maintaining exceptional standards of food quality, consistency, presentation, sanitation, and guest experience. This role serves as the culinary lead during assigned events and supports successful execution across banquet service, plated dinners, receptions, buffets, action stations, corporate dining, and special activations. Outside of event operations, the Lead Event Cook plays a key role in daily culinary production by supporting prep, batch cooking, café production, menu execution, inventory readiness, and overall kitchen operations to ensure the department remains production-ready. This position requires strong leadership, organization, communication, and the ability to perform in a fast-paced, high-volume culinary environment.

Requirements

Minimum 3–5 years of culinary experience in banquet, hotel, event, fine dining, or high-volume operations.
Strong knowledge of banquet and production kitchen execution.
Ability to multitask and lead in a fast-paced environment.
Serve Safe Manager certified, or the ability to receive certification through the company provided program within 90 days of employment.
Strong communication and organizational skills.
Flexible availability including mornings, evenings, weekends, and holidays.
Ability to lift up to 50 lbs and stand for extended periods.

Nice To Haves

Prior leadership experience preferred.

Responsibilities

Lead culinary execution for assigned events and service periods.
Execute banquet, plated, buffet, reception, chef-attended station, and specialty event service according to approved menus and timelines.
Review BEOs, production schedules, event timelines, and menu details prior to execution.
Coordinate culinary team assignments and oversee workflow during events.
Ensure all food is executed to established recipes, portion standards, and presentation expectations.
Monitor service timing and maintain communication with culinary and event leadership.
Troubleshoot operational challenges while maintaining guest experience standards.
Serve as acting culinary lead during service when leadership is not present.
Support daily kitchen production and prep operations during periods without scheduled events.
Assist in producing menu items for café, corporate dining, grab-and-go, and internal culinary programs.
Execute prep lists and batch cooking to support future event readiness.
Maintain production pars and assist with inventory preparation.
Cross-train and support multiple culinary stations as business demands require.
Assist with receiving, organization, product rotation, and storage management.
Support recipe execution and maintain production consistency across all culinary outlets.
Lead by example and maintain a professional kitchen culture.
Train, coach, and support culinary team members on standards and execution.
Promote accountability and teamwork across shifts.
Communicate shortages, concerns, and operational updates proactively to leadership.
Support onboarding and skill development of new culinary staff.
Enforce food safety, sanitation, allergen, and HACCP procedures.
Ensure all products are properly labeled, dated, rotated, and stored.
Monitor hot and cold holding temperatures.
Maintain clean and organized stations and equipment.
Support opening, closing, and deep cleaning procedures.
Support labor efficiency and minimize waste.
Maintain urgency while delivering quality execution.
Assist leadership with operational planning and continuous improvement initiatives.
Maintain readiness for last-minute event changes and evolving business needs.