Lead Banquet Cook

Why us?

Position Starting Rate: $21.50-$22.50

Job Close Date: March 24, 2026 or until filled

Welcome to the Springhill Suites Denver Downtown. A bold and inspiring hotel where contemporary design mingles effortlessly with world-class service. Here, you can have it all. An energized downtown location. Spacious suites that don’t compromise style for comfort. Dynamic meeting and event space perfect for collaboration or celebration. A visionary approach to business. At the SpringHill Suites Denver Downtown hotel, we offer more than a place to stay. Here, we offer a fresh, urban hotel experience unlike any other.  Our partnership with Metro State University's Hospitality Learning Center enables our hotel to be a teaching and learning hotel, giving employees the chance to give back to the community by mentoring a continuous influx of student interns from Colorado's largest public university.

 

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

 

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family?

• 40% restaurant discount while on-duty (food only)
• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• Paid sick time (PT Employees)
• Eligible to participate in the Company’s 401(k) program with employer matching (PT Employees)
• A fun work environment that encourages individually, recognition, growth & development

Job Overview

Responsible for leading the execution of banquet and catered events while maintaining high standards of food quality, consistency, and presentation. This role requires strong banquet or hotel kitchen experience, the ability to work independently, and the confidence to lead banquet execution on assigned events. The Lead Banquet Cook supports kitchen leadership, mentors junior cooks and interns, and ensures all events are executed according to BEOs, recipes, and production standards.

Responsibilities

• Lead the preparation and execution of banquet and catered events according to BEOs, recipes, and timelines
• Serve as the primary cook on assigned banquet events, ensuring proper pacing, quality, and presentation
• Read and interpret BEOs accurately, including quantities, dietary restrictions, and service timing
• Coordinate prep, line setup, and breakdown for banquet events
• Monitor line setup prior to meal periods to ensure efficiency and readiness
• Prepare food in advance as appropriate while avoiding overproduction and minimizing waste
• Maintain consistent food quality and presentation across all banquet functions
• Assist with buffet setup, replenishment, and breakdown as needed
• Properly label, date, rotate (FIFO), and store food according to SOPs
• Maintain proper food holding temperatures and food safety standards at all times
• Check pars, determine prep needs, complete freezer pulls, and set up banquet lines
• Identify and communicate out-of-stock items, shortages, or quality concerns to kitchen leadership
• Follow clean-as-you-go procedures and ensure a clean, organized, inspection-ready kitchen
• Support food cost control efforts by reducing waste, loss, and improper usage
• Assist with inventory organization and banquet prep planning
• Provide guidance and support to entry-level cooks, interns, and banquet staff as needed.

Qualifications

Education/Formal Training

High school education or equivalent experience.

 

Experience

• Minimum 3 years of experience in a hotel, banquet, catering, or high-volume kitchen environment preferred
• Prior lead cook or supervisory experience strongly preferred

 

Knowledge/Skills

• Ability to work independently and lead banquet execution with minimal supervision
• Strong understanding of banquet operations, timing, and large-batch food production
• Knowledge of food safety, sanitation