Lead Cook / Banquet Chef

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  • Lancer Hospitality

    Lead Cook / Banquet Chef

    Company:
    Lancer Hospitality

    Location:
    2800 Greenhaven Road
    Anoka
    MN
    55303
    US

    Category:
    Restaurant - Food Service, Hospitality - Hotel, Management

    Degrees Required:
    Not Specified

    Employment Type:
    Full-Time

    Manages Others:
    Yes

    Requirements:

    The qualified individual:

    • Has at least 2 years of Lead Cook / Chef / Kitchen Manager experience
    • Is skilled working in quick service cooking environment
    • Has direct experience preparing food for catered events
    • Can effectively oversee culinary production to recipe specifications
    • Can foster a team-centered work environment
    • Is comfortable interacting with the public and showcasing his/her culinary abilities
    • Can control food cost and has strong experience in ordering
    • Has inventory experience and knowledge of inventory systems
    • Ability to oversee multiple venues and events at the same time

    Apply now for immediate consideration!

    Lancer Hospitality is a contract food service and hospitality Company. We hold food service and catering contracts throughout 9 states. Come be part of a fast growing company with lots of room for advancement. Please view our websites at lancerhospitality.com and lancercatering.com for information about our company.

    EEO, ADA and Veteran Friendly Employer.


    Requirements:

    Lancer Hospitality seeks a Lead Cook / Banquet Chef who is responsible for assisting the Executive Chef in managing the daily operations of the kitchen, including scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies. In addition, the Cook / Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a "Do Whatever It Takes" attitude, and a hands-on, lead by example management style.

    Description of overall job duties :

    • The development, oversight and evaluation of the culinary team including banquet, production and prep cooks
    • Leadership for daily operation of the kitchen including scheduling, food preparation, managing front of house staff, cleanliness duties and opening/closing the building
    • The development of menus, portion and presentation standards through hands on work and direct oversight
    • Participation in BEO meetings and monthly staff meetings
    • Assistance in other divisions of the company as your schedule allows and as needed
    • Developing systems to implement greater efficiencies and work habits of kitchen staff

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