The Banquets Lead Cook is responsible for overseeing food production for banquet and special event functions, ensuring all menu items are prepared accurately, efficiently, and to established quality standards. This role leads and supports banquet culinary staff during event execution, coordinates timing and plating to meet service deadlines, and maintains consistency across high‑volume service. The Banquets Lead Cook works closely with kitchen leadership to ensure smooth operations, proper food handling, and an exceptional guest experience for events of all sizes.
Performs all functions of a Cook I and Cook II.
Maintains adequate supply of menu items.
Maintains assigned facility in a sanitary condition and equipment in operational condition.
Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
Regularly inspects food in steam tables to insure freshness.
Protects company assets against stealing, breakage and waste.
Maintains portion controls.
Provides leadership and training to lower level cooks.
Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.