Lead Banquet Cook

JOB SUMMARY:

Provides the highest level of Guest Service. Under general supervision, organize and assign food production to Cold/Hot station cooks. Supervise and evaluate work of staff. Remain aware of each days scheduled events and prepare for them. Prepare and present high quality meals.

UNIQUE JOB REQUIREMENTS:

This is a unique opportunity to join the Boardwalk's great Guest Service Team. This position must exemplify outstanding service to our Guest by owning the key Guest Service Principles; Be There, show up to work as scheduled and remain focused and be prepared, ready to help. Make Their Day, by finding a special way to connect with each Guest. Choose Your Attitude, by arriving to work with a positive and friendly disposition. Have Fun, by being enthusiastic, enjoying working with Guests and your coworkers.

Wears Company issued uniform. Wears black slip resistance leather type shoes. Wears Company issued goggles and gloves as needed. Ability to prepare food products in an efficient and timely manner in a high volume kitchen. Able to work a flexible schedule as business dictates such as weekends, nights, and holidays. Must be willing to conform to company grooming policy. Must obtain a CA Food Handler card within 30 days of hire, or show proof of existing CA Food Handler card.

JOB TASKS (IN ORDER OF IMPORTANCE):

• Greet every Guest and answer Guests questions and provide consistent, friendly and helpful guest service.
• Maintain high standard of kitchen sanitation and safety.
• Write weekly event sheets and daily prep lists to organize and assign production to cooks.
• Assure products for weekly needs are ordered or in-house.
• Inform Culinary Operations Manager of daily product needs.
• Keep updated on each days scheduled events; room location, number of guests attending, type and time of service.
• Review daily and weekly staffing schedule in order to organize the kitchen functions, making recommendations of efficiency in staffing levels.
• Supervise, motivate, train and foster teamwork.
• Prepare and present high quality meals using appropriate portion control.
• Oversee buffet operation and prepare and set up buffet food.
• Responsible for cold food preparation, sandwiches and cold appetizers.
• Design, supervise and assist in preparation of specialized cold appetizer displays of fruit, including salads, dressings, cheese, vegetables, meats and seafood.
• Contribute ideas to improve production and quality of cold and hot foods.
• Responsible for hot food preparation including meat, chicken, seafood, pasta, vegetarian entrees, soups, sauces

vegetables, barbecue and hot appetizers.

• Design and prepare garnishes for plated and buffet hot food.
• Prepare specialized sauces and gourmet food.
• Regulate temperature of ovens, broilers, grills and refrigerators
• Enforce kitchen policies and procedures.
• Maintain accurate record of food usage per event.
• Clean and organize freezer and refrigerator walk-ins.
• Prepare or assign preparation and service of daily staff meals.
• Assist with daily, weekly and monthly inventory.
• Assist in ordering supplies on daily inventories.
• Organize and assist with facility/kitchen set up and cleaning duties, including equipment.
• Ability to obtain CA Food Handler card within 30 days of hire.
• Other duties as assigned.

RELATIONSHIPS INTERNAL:

Other kitchen employees and Wait Staff

RELATIONSHIPS EXTERNAL:

Limited contact with Cocoanut Grove Guests.

TRAINING AND EXPERIENCE:

2+ years of banquet, catering, commercial cooking and volume food preparation experience with some supervisory. Must provide outstanding Guest Service.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of food products.
• Knowledge of cooking skills, techniques and styles.
• Knowledge of safe food handling practices.
• Knowledge of safe usage of kitchen equipment.
• Ability to prepare and present high quality meals.
• Ability to plan and prepare for events.
• Ability to assist in the creating a balanced menu.
• Ability to supervise, train and evaluate the work of staff.
• Ability to be proficient in knife techniques.
• Ability to read and apply recipes.
• Ability to use kitchen equipment (slicer, mixer, steamer, deep fryer, oven pressure cooker).
• Ability to clean work station and kitchen refrigerators and freezers.
• Ability to adhere to safety requirements
• Ability to gauge food portions and measurements.
• Ability to work in a high stress environment.
• Ability to move at a fast pace.
• Ability to create a work team that provides friendly, cooperative service to the kitchen.
• Ability to train and motivate kitchen staff.
• Ability to obtain CA Food Handler card within 30 days of hire.
• Ability to create product, designs and garnishes for plated and buffet salads and appetizer displays.
• Knowledge of preparing poultry, seafood, beef and sauces.
• Knowledge of sauces and their preparation.
• Ability to clean, portion and prepare meats, chicken and fillet fish.
• Ability to prepare a variety of potato, rice and pasta recipes.
• Ability to design and prepare garnishes and sauces.
• Ability to contribute ideas to improve production and food quality.

PHYSICAL REQUIREMENTS:

• Able to stand and walk for up to 8 hours.
• Able to lift up to 50 pounds.
• Bi-manual dexterity.
• Able to hear normal conversations on the phone and in person.
• Able to see, read, and interpret documents.
• Able to walk up and down stairs.

LICENSES AND INSURANCE:

N/A

TESTING:

drug screen/ back exam

criminal background check

REPORTS TO:

Culinary Operations Manager

SUPERVISES DIRECTLY:

Cooks

SUPERVISES THROUGH SUBORDINATES:

Kitchen Staff