Banquet Cook - Lead

2 years

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As a lead banquet cook, you are responsibly for supervising a team that provides high end service for the clients that book events within the hotel. You must be willing to work flexible hours in an ever-changing environment. You must be attentive to the guests needs and able to adapt quickly to requests, possess excellent teamwork skills, and communicate effectively with staff members, kitchen staff, and fellow management. It is imperative that the banquet chef is able to adjust easily to change.

Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.

Key Responsibilities:

• Maintaining a clean and organized kitchen and ensuring proper storage and handling of food items from all staff
• Upholding all health, safety and sanitation regulations, including proper food storage practices
• Ability and willing to work a flexible schedule including days, some evenings, weekends and holidays
• Quality and quantity control of food prepared and served, ensuring consistency and adhering to standards.
• Preparing and cooking according to specifications: Following recipes and Banquet Event Orders (BEOs) to ensure consistent quality, portion sizes, and presentation standards for all dishes.
• Ensuring a smooth flow of tasks from preparation to service, managing various stations and kitchen staff efficiently
• Collaborating with the banquet team to coordinate the timing of dishes and ensure meals are delivered on schedule
• Leading and guiding junior cooks, delegating tasks, and fostering a collaborative environment.

Qualifications:

Must have a high school diploma or GED. Must be familiar with all phases of food preparation and related techniques. You must be able to meet the physical demands of the position. Must be able to get along with co-workers and work as a team. Must be able to uphold company standards related to appearance and hygiene. Must have one year prior experience in a kitchen.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.

About Marsh House :

The Southern spirit and commitment to exceptional seafood shine at Marsh House. The menu focuses on providing responsibly sourced and sustainable seafood. Located on the ground floor of the Thompson Nashville, Marsh House features a raw bar, an extensive and eclectic wine list, and handcrafted cocktails all served with refined Southern hospitality.

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program

Adaptability to Changing Environments

Attention to Detail

Time Management

Problem Solving Skills

Ability to Work Under Pressure

Interpersonal Skills

Leadership Skills

Organizational Skills

Ability to follow instructions

Knowledge of food safety practices

Ability to Work in a Team

Physical Stamina

Ability to Multitask

Customer Service Orientation

Creativity in Food Presentation

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