Banquets Lead Cook at Lanier Islands

Buford, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

0.0

Posted On

15 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Knife skills, Food preparation, Grilling, Frying, Sautéing, Steaming, Menu planning, Catering, Kitchen safety, Sanitation, Multitasking, Time management, Teamwork, Inventory management, Communication

Industry

Recreational Facilities

Description

SUMMARY Our Legacy Lodge Kitchen Cooks prepare outstanding food as part of our commitment to delivering the best dining experience to our guests possible. This person will work closely with the Sous Chef in the kitchen preparing breakfast items, appetizers, salads, platters, buffets and desserts according to the event menu and will work closely with the front-of-the-house teams to ensure food is of the highest quality and freshness when it is delivered to guest event or displayed on buffet. ESSENTIAL DUTIES AND RESPONSIBILITIES * Set up and stock food items and supplies on station for each shift. * Prepare food items including cutting, chopping, mixing, marinating, seasoning, and preparing sauces and garnishes. * Cook food items using various methods such as grilling, frying, sautéing, and steaming according to recipes and standards. * Ensure timely and organized preparation and delivery of food orders. * Coordinate with team members to maintain a smooth flow of food from kitchen to pick-up (expo). * Verify accuracy of orders, modifications, and accompaniments before serving. * Present food with attention to proper plate layout. * Maintain cleanliness and safety of food station, equipment, and work areas, adhering to sanitation requirements. * Monitor coolers and storage areas for cleanliness, quantity, and quality of food. * Communicate effectively with team members to uphold guest satisfaction. * Assist other cooks and team members as needed. * Other duties as assigned QUALIFICATIONS * Substantial experience in a fine dining kitchen environment, preferably in catering. * Exceptional knife skills and proficiency in cooking techniques, particularly in preparing food for large groups. * Comprehensive understanding of advanced cooking methods, ingredients, and kitchen equipment. * Strong multitasking abilities, adept at prioritizing tasks and managing time efficiently. * Demonstrates both teamwork and ability to work independently on tasks. * Physically fit to stand and move throughout shifts, with the capability to bend, kneel, and lift objects weighing over 25 pounds. * Possesses basic written and verbal communication skills. * High school diploma or GED required; Certificate or Degree in Culinary Arts is highly preferred EDUCATION AND/OR EXPERIENCE * Minimum of 1 year of experience as a Prep Cook, Catering Cook, or in a similar role within a commercial kitchen setting. LANGUAGE SKILLS * Ability to read and interpret general business documents or governmental regulations. * Effective presentation and communication skills. PHYSICAL DEMANDS * The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb, or balance, and taste and smell. The employee must regularly lift and /or move up to 50 pounds. Specifically, vision abilities required by this job include close vision, distance vision, and ability to adjust focus. WORK ENVIRONMENT * The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold. The noise level in the work environment is usually moderate.

Responsibilities

The Banquets Lead Cook prepares high-quality food for events, including breakfast items, appetizers, and buffets, while ensuring kitchen cleanliness and safety. They coordinate with the Sous Chef and front-of-house teams to ensure timely and accurate delivery of food orders.