Banquet Lead Cook

JOB SUMMARY

At Adero, our Kitchen Managers cultivate and maintain the high standards of food quality, presentation, cleanliness, and efficiency in our kitchens. Our kitchen is the source of our passion, where we strive to truly "wow" our guests.

We are looking for individuals who are passionate about food, take pride in their work, and are willing to go the extra mile for both our guests and our team. The Banquet Kitchen Lead Cook is well-versed in following food costing and specifications set by the Executive Chef, maintaining awareness of product freshness and quality, coaching and developing culinary team members, following prep recipes and plating standards, managing ordering and inventory, and communicating any needs, issues, or concerns with the Banquet Chef and/or Executive Sous Chef.

The culture at Adero Scottsdale Resort & Spa is centered around a strong passion for providing amazing experiences for our guests and fostering a fun, positive atmosphere for our team members. All members of our management team are strong leaders dedicated to the success of the operation. We work as a team with open communication to ensure smooth operations.

QUALIFICATION STANDARDS

Education & Experience

• Minimum 1-year kitchen supervisory experience in a high-paced restaurant or similar environment.
• Proven experience in leading and coaching kitchen staff, ensuring high-quality food preparation and presentation.
• Strong knowledge of food safety standards and safe food handling practices.
• Experience in managing food costs, inventory, and ordering processes.
• Familiarity with banquet-style cooking and large-scale food production.
• High school diploma or equivalent required.
• A culinary degree or certification from an accredited culinary school preferred.
• Previous experience in a banquet or catering setting is a plus.

Skills and Abilities

• Demonstrates a friendly, warm, and caring attitude, always ready to greet others with a smile.
• Proven ability to be a dependable team player with a strong work ethic.
• Capable of thinking quickly and acting effectively in a fast-paced, high-volume environment.
• Available to work mornings, nights, weekends, and holidays as needed.

Physical Requirements

• Flexible and long hours may be required, including weekends and holidays.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand for long periods throughout the shift.
• Ability to work in a standing position for extended periods of time.
• Capable of safely lifting, carrying, and maneuvering trays of food as needed.
• Ability to perform physically demanding tasks in a fast-paced kitchen environment.

General Requirements

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with the department's standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with hotel standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel-related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.
• Maintain a friendly and warm demeanor at all times.
• Provide excellent customer service including but not limited to our core services standards: Leave a Mark, Geek Out, Love Big, Abracadabra, Keep it Real, Own it, Make it Happen, Unbreakable Together.

DUTIES & FUNCTIONS

• Maintain thorough knowledge of menus, food preparation, and line build standards to ensure high food quality and excellence.
• Help control food costs and labor goals, staying within budgeted guidelines.
• Ensure food and stations are prepared before opening to provide prompt service.
• Oversee the display of buffet items according to hotel standards and ensure food is prepared following standard recipes.
• Supervise kitchen line during service to maintain efficiency, productivity, and quality, while acting as a role model and holding team members accountable.
• Supervise and assist in banquet food preparation, ensuring timely completion per Banquet Event Orders, and communicate any changes with the Banquet Manager or Supervisor.
• Assist with food preparation for the Employee Cafeteria when necessary.
• Be familiar with all kitchen equipment and tools, ensuring safe food handling and compliance with food safety standards.
• Maintain a clean kitchen and adhere to sanitation protocols, ensuring all storage areas are neat, clean, and organized.
• Supervise the breakdown of buffets and kitchen lines, ensuring proper food and equipment storage.
• Support a strong teamwork culture by cultivating open communication between managers and team members.
• Coach and develop culinary team members, offering guidance and support as needed.
• Assist with scheduling, ordering, training, inventory, prep list completion, and cost control measures.
• Help maintain key control systems and kitchen security, ensuring proper storage of food items.
• Ensure adherence to health regulations and safe work practices, promoting a safe environment for all team members.
• Assist in training staff on the operation and maintenance of all kitchen equipment.
• Foster a positive work environment by leading with a positive, can-do attitude and promoting a culture of teamwork and open communication.