Lead Line/Banquet Cook

Rancho Santa Fe Association • Rancho Santa Fe, CA

7d • $27 - $29 • Onsite

About The Position

The Lead Line/Banquet Cook oversees the daily kitchen operations, prepares hot and cold food items, and mentors junior kitchen staff during high-volume restaurant and catered event services.

Requirements

• Culinary expertise: Thorough understanding of cooking techniques, recipes, and different cuisines.
• Leadership abilities: Ability to motivate and direct a team of cooks.
• Problem-solving skills: Identifying and resolving issues quickly in a fast-paced environment.
• Time management: Efficiently managing tasks to meet service deadlines.
• Communication skills: Clear and concise communication with both kitchen staff, front-of-house personnel, and managers to ensure timelines are met for all banquet events.
• Banquet skills: Deliver high-quality preparations and executions for various banquet menus and functions.
• Five years of experience in a hotel, fine dining, or country club environment

Responsibilities

• Supervising kitchen staff: Assigning tasks to cooks based on their skill level and the current service demands.
• Quality control: Inspecting food preparation to ensure adherence to recipes and quality standards.
• Food preparation: Actively cooking menu items alongside other cooks, especially during peak hours.
• Training and development: Coaching and mentoring new cooks on proper techniques and kitchen procedures.
• Inventory management: Monitoring food stock levels and placing orders for necessary ingredients.
• Maintaining sanitation: Enforcing proper hygiene practices and ensuring the kitchen is clean and organized.
• Communication with management: Relaying information about kitchen operations and potential issues to the head chef or manager.
• Shift planning: Coordinating staff schedules and ensuring adequate coverage during service times.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed