Lead Banquet Cook Position Summary The Lead Banquet Cook is a "Cook 1" within the culinary brigade and prepares and presents high-quality food in accordance with established recipes, standards, and portion specifications for the dinner ala carte service of the Idle Hour County Club. The Cook Level 1 is the most advanced cook classification and serves as a senior culinary resource within the kitchen. This position demonstrates advanced proficiency across culinary stations and service styles, contributes to menu and production development, and provides day-to-day leadership and technical guidance to other cooks. The Cook Level 1 may lead kitchen operations in the absence of the Sous Chef, as directed by culinary leadership. Cook 1 reports to culinary leadership. This position coordinates production based on private member club events, maintains food quality and safety standards, and provides direction, training and forecasting for all banquet cooks, bulk preparation and butcher. The Lead Banquet Cook works closely with Lead Dinner Ala Carte Line Cook and culinary leadership to ensure that the daily and nightly menus are prepared to the Idle Hour Country Club's standards. Responsibilities

• Prepare, season, cook, portion, and present food according to established recipes, standards, and specifications.
• Lead and oversee banquet food preparation, production, service, and cleanup.
• Ensure the banquet teams production is at least 24 hours in advance of each event.
• Review Banquet Event Orders (BEOs) and confirm menu requirements, guest counts, timing, and special requests.
• Coordinate with culinary and banquet leadership to clarify event details and address changes or production needs.
• Plan and organize banquet food production to ensure adequate quantities are prepared and available for service.
• Attends weekly BEO meetings.
• Lead and coordinate the work of banquet kitchen staff, inclusive of daily shift line up and assigning tasks and monitoring work throughout preparation and service.
• Prepare and cook food according to established recipes, production requirements, and quality standards.
• Ensure proper portioning, presentation, buffet setup, replenishment, and food service.
• Maintain proper food temperatures and follow all food safety, sanitation, and food handling procedures.
• Properly label, date, store, rotate, and handle prepared and leftover food products.
• Operate and maintain commercial kitchen equipment safely and in accordance with established procedures.
• Maintain clean, organized, and sanitary workstations, preparation areas, equipment, and service areas.
• Monitor inventory and communicate product shortages, equipment concerns, or other operational issues to culinary leadership.
• Work in food stations or other service areas as needed and interact professionally with members and guests.
• Train and provide guidance to banquet kitchen staff on food preparation, safety, sanitation, and service standards.
• Promote teamwork, professionalism, and efficient communication throughout banquet operations.
• Support the

Club's SAVE Philosophy:

Sense of Urgency, Attention to Detail, Vision, and Execute Excellence Every Time.

• Perform other duties as assigned to support the overall operation of the Club. Education and Experience
• High school diploma or GED preferred.
• Two-year AOS culinary degree, completed ACF apprenticeship or 5 years of equivalent experience
• Previous lead or supervisory culinary experience preferred.
• ServSafe Certified.
• Equivalent combination of education, training, and experience may be considered. Required Skills and Abilities
• Coachable, receptive to constructive feedback, collaborative mindset and positive attitude.
• Strong commitment to food quality, safety, sanitation, and service standards
• Strong attention to detail, organization, and problem-solving skills.
• Ability to remain calm and effective in a fast-paced banquet environment.
• Professional and courteous communication with members, guests, and team members.
• Ability to read and execute Banquet Event Orders, recipes, production lists, and written or verbal instructions.
• Ability to organize and prioritize multiple food production tasks while meeting event timelines.
• Ability to accurately estimate food quantities and adjust production based on guest counts and event requirements.
• Ability to lead, direct, and communicate effectively with culinary team members.
• Ability to maintain consistent standards for food quality, portioning, presentation, and sanitation.
• Ability to safely operate knives, commercial kitchen equipment, and other food preparation tools.
• Highly proficient in meat, fish, and poultry fabrication and preparation.
• Advanced knowledge of stocks, soups, sauces, and other culinary preparations.
• Proficiency across multiple culinary stations and service styles, including à la carte and banquet service.
• Ability to develop and execute specials and contribute to menu development.
• Ability to follow, develop and improve production systems, checklists, and workflow processes.
• Strong understanding of food cost, product utilization, inventory, and portion control.
• Ability to lead and coordinate culinary staff in the absence of the unit chef, as directed.
• Ability to train, mentor, and provide technical guidance to "Cooks 3,2,1.".
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to make sound decisions and adjust priorities in a fast-paced kitchen environment.
• Contributes ideas for specials, menu development, and improvements to kitchen operations.
• Advanced knowledge of culinary techniques, terminology, and food preparation methods. Physical Requirements / Working Conditions
• Ability to stand and walk for extended periods of time.
• Frequently uses hands and arms for cutting, trimming, handling, and portioning food products.
• Frequently performs repetitive cutting, trimming, lifting, and reaching movements.
• Occasionally bends, stoops, crouches, kneels, or reaches overhead.
• Occasionally lifts and carries food products, boxes, and equipment weighing up to 75 pounds.
• May work in refrigerated and freezer environments for periods of time.
• Regularly works around commercial kitchen equipment, including equipment that generates heat.
• Regularly works with sharp knives, slicers, grinders, saws, and other food preparation equipment.

Pay:

From $20.00 per hour Expected hours: No less than 32.0 per week

Work Location:

In person