As a Banquet Lead cook you will maintain the highest standard of food quality and presentation in the workstation as directed by the Chef on duty. Must have well-rounded knowledge of all areas of the kitchen, including a la carte restaurant, and production areas of banquets, garde manger, vegetable, butcher, soups, and sauce stations. Possesses strong leadership qualities and communication skills, written and verbal, able to supervise and train several individuals of varying skill levels. Works within the station in a clean, safe, and efficient manner in accordance with the kitchen’s policies, procedures, and standards.

What you will be doing:

• Review the day's requirements with the Chef, prepare and, when required, delegate duties and ensure the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.