Job Summary: Banquet Lead Line Cook FT $19.50hr

The Banquet Lead Line Cook is responsible for supervising and coordinating the activities of line cooks and kitchen staff during banquet events. This role ensures high-quality food preparation and presentation, maintains cleanliness and safety standards, and supports the Executive Chef and Sous Chef in executing banquet menus efficiently and on time.

Key Responsibilities:

• Lead and coordinate kitchen staff during banquet events, ensuring smooth and timely food preparation.
• Prepare and cook food items according to banquet event orders, recipes, and quality standards.
• Monitor food presentation and portion control to ensure consistency and adherence to standards.
• Ensure all kitchen stations are set up properly and stocked before and during events.
• Communicate effectively with front-of-house staff to ensure accurate and timely service.
• Maintain a clean, organized, and sanitary kitchen environment, following health and safety regulations.
• Assist in training new cooks and kitchen staff.
• Monitor food storage and inventory, reporting shortages or needs to the Sous Chef or Executive Chef.
• Help manage food waste and ensure proper use of ingredients to minimize cost.
• Step in to perform duties of any kitchen staff when needed to ensure a successful event.

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