JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. 

BASIC FUNCTION: The Banquet Lead Cook plays a pivotal role in the culinary team, overseeing the preparation and execution of large-scale banquet events. This position demands advanced culinary skills to create and present high-quality dishes that meet the specific needs of each event. The Banquet Lead Cook is responsible for menu planning, coordinating with the culinary team to ensure that all dishes are prepared with precision and consistency, and managing the timely delivery of food during events. Expertise in various cooking techniques, large-batch cooking, and creative plating is essential. The role also involves maintaining high standards of food safety and quality control, ensuring that every dish contributes to an exceptional dining experience.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

Proven experience as a Cook or Chef, with a focus on banquet or large-scale event cooking preferred.

Culinary degree or relevant certification is advantageous.

Strong leadership and team management skills.

Excellent knowledge of food safety and sanitation practices.

Ability to work under pressure and handle multiple tasks simultaneously.

Good communication and organizational skills.

Flexibility to work evenings, weekends, and holidays as required by event schedules.

High School diploma or equivalent required.

Culinary School diploma or relevant certification is strongly preferred.

At least 4 years of experience in a professional kitchen setting.

ESSENTIAL FUNCTIONS:

Oversee the preparation and cooking of dishes for large-scale events, ensuring high quality and presentation standards.

Create and follow menus, recipes, and portion controls as specified for each event.

Manage cooking equipment and ensure it is used properly and maintained.

Supervise and guide a team of cooks and kitchen staff, including delegating tasks and providing training as needed.

Coordinate with other departments to ensure smooth operation and timely service during events.

Conduct regular quality checks of food and presentation to ensure consistency and excellence.

Address any issues or discrepancies with food quality promptly.

Maintain a clean and organized kitchen environment, adhering to health and safety regulations.

Ensure proper handling, storage, and sanitation of food and kitchen equipment.

Collaborate with event planners and managers to understand specific event requirements and adjust food preparation accordingly.

Ensure timely preparation and delivery of food to meet event schedules.

Monitor inventory levels of food and kitchen supplies, placing orders as needed.

Manage food costs and waste, ensuring efficient use of resources.

MARGINAL FUNCTIONS:

Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds

Required to perform other tasks and duties as assigned.

Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.

ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer