Lead Events Cook

The Lead Events Cook is responsible for overseeing and executing culinary operations for various events, ensuring exceptional food quality and presentation. This role involves coordinating with event planners, managing kitchen staff, and creating menus that align with the theme and requirements of each event. The Lead Events Cook plays a pivotal role in delivering memorable dining experiences that enhance the overall success of events.

Key Responsibilities:
- Develop and customize menus tailored to the specific needs and themes of events, considering dietary restrictions and preferences.- Assist Events Chef and Sous Chef in preparation of sauces, soups, specials, and other food production.- Lead and supervise kitchen staff, providing guidance and training to ensure efficient and effective food preparation and service.
- Collaborate with event planners and clients to understand their vision and requirements, offering expert advice on menu selection and presentation.
- Oversee the procurement of ingredients and supplies, ensuring quality and cost-effectiveness while maintaining inventory levels.
- Ensure compliance with health and safety regulations in all culinary operations, maintaining a clean and organized kitchen environment.
- Coordinate with vendors and suppliers to source high-quality ingredients and negotiate favorable terms.
- Monitor and evaluate kitchen performance, implementing improvements to enhance efficiency and quality.
- Handle any culinary-related issues or emergencies during events, ensuring seamless service and guest satisfaction.
- Stay updated with industry trends and innovations, incorporating new techniques and ideas into event menus and presentations.

Required Education:
- High school diploma or equivalent is required.
- Culinary degree or certification from an accredited culinary school is highly preferred.

Required Experience:
- Minimum of 5 years of professional cooking experience, with at least 2 years in a lead or supervisory role in a high-volume catering or events setting.

Required Skills and Abilities:
- Exceptional culinary skills with a strong foundation in various cooking techniques and cuisines.
- Ability to lead and manage a team of cooks and kitchen staff, ensuring high standards of food quality and presentation.
- Strong organizational skills and attention to detail, with the ability to multitask and prioritize in a fast-paced environment.
- Excellent communication and interpersonal skills, capable of interacting effectively with clients, vendors, and staff.
- Proficient in food safety and sanitation regulations, ensuring compliance with health and safety standards.
- Creative problem-solving skills, with the ability to adapt menus and recipes to meet client needs and preferences.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by event schedules.

Physical Demands: Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 30 pounds.  Requires walking or standing to a significant degree.

Math Skills:  Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion.

Language Skills: Must have developed English language skills to the point to be able to communicate effectively both orally and written with other employees.  Able to read and follow recipes, directions, etc.