Lead Banquet Cook

Sage Hospitality•Denver, CO

1d•$22 - $23•Onsite

About The Position

Responsible for leading the execution of banquet and catered events while maintaining high standards of food quality, consistency, and presentation. This role requires strong banquet or hotel kitchen experience, the ability to work independently, and the confidence to lead banquet execution on assigned events. The Lead Banquet Cook supports kitchen leadership, mentors junior cooks and interns, and ensures all events are executed according to BEOs, recipes, and production standards.

Requirements

High school education or equivalent experience.
Minimum 3 years of experience in a hotel, banquet, catering, or high-volume kitchen environment preferred
Prior lead cook or supervisory experience strongly preferred
Ability to work independently and lead banquet execution with minimal supervision
Strong understanding of banquet operations, timing, and large-batch food production
Knowledge of food safety, sanitation, and safe food handling practices
Strong communication and organizational skills
Ability to stand for extended periods and lift up to 50 lbs
Flexible availability, including mornings, evenings, weekends, and holidays

Responsibilities

Lead the preparation and execution of banquet and catered events according to BEOs, recipes, and timelines
Serve as the primary cook on assigned banquet events, ensuring proper pacing, quality, and presentation
Read and interpret BEOs accurately, including quantities, dietary restrictions, and service timing
Coordinate prep, line setup, and breakdown for banquet events
Monitor line setup prior to meal periods to ensure efficiency and readiness
Prepare food in advance as appropriate while avoiding overproduction and minimizing waste
Maintain consistent food quality and presentation across all banquet functions
Assist with buffet setup, replenishment, and breakdown as needed
Properly label, date, rotate (FIFO), and store food according to SOPs
Maintain proper food holding temperatures and food safety standards at all times
Check pars, determine prep needs, complete freezer pulls, and set up banquet lines
Identify and communicate out-of-stock items, shortages, or quality concerns to kitchen leadership
Follow clean-as-you-go procedures and ensure a clean, organized, inspection-ready kitchen
Support food cost control efforts by reducing waste, loss, and improper usage
Assist with inventory organization and banquet prep planning
Provide guidance and support to entry-level cooks, interns, and banquet staff as needed.

Benefits

40% restaurant discount while on-duty (food only)
Employee Referral Program - $500 to $1000 based on position!
Free Monthly RTD EcoPass
Free Onsite Parking!
Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
Paid time off for Vacation, Sick days and Holidays (FT Employees)
Paid sick time (PT Employees)
Eligible to participate in the Company’s 401(k) program with employer matching (PT Employees)
A fun work environment that encourages individually, recognition, growth & development