Lead Banquet Cook

Position Overview

The Lead Banquet Cook plays an important role in creating memorable dining experiences for our Resort guests. From intimate gatherings and corporate events to large celebrations and weddings, this position helps ensure every banquet function is executed with exceptional quality, consistency, and efficiency.

This is a hands-on leadership position for an experienced cook who thrives in a fast-paced kitchen, takes pride in their work, and knows how to keep the team moving when it’s time to execute. The Lead Banquet Cook works closely with the culinary leadership team to prepare and execute banquet menus while ensuring food is prepared to Resort standards and served on time. When a Chef is not present in the kitchen, the Lead Banquet Cook will help provide direction and leadership to the culinary team.

About Cote Family Companies: www.cotefamily.com

For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth. 

COTECares

CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories. 

Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be. 

Career Pathing:

This role is a key position in our operational excellence delivery goals. The role may advance into a supervisor level position should the incumbent demonstrate sufficient strategic development and enlargement of performance scope. The successful person will be an advocate of our mission, values, and brand from an F&B level.

What You’ll Do

• Lead and assist with food preparation and execution for Resort banquet functions, ranging from small gatherings to high-volume events and weddings.
• Ensure food is prepared, plated, and ready for service according to established event timelines.
• Help coordinate the kitchen team during banquet execution to keep service organized, efficient, and on schedule.
• Maintain high standards for food quality, presentation, taste, and consistency.
• Follow recipes, portion-control guidelines, and Resort culinary standards while helping minimize food waste.
• Monitor finished products to ensure they meet quality and presentation expectations before leaving the kitchen.
• Properly monitor, record, and maintain food temperatures and food-safety standards.
• Safely operate knives, slicers, choppers, and other commercial kitchen equipment.
• Maintain clean, organized, and sanitary work areas throughout each shift.
• Assist with receiving deliveries, putting orders away, rotating products, and maintaining organized storage areas.
• Communicate effectively with Chefs, banquet staff, and other Resort departments to support smooth event execution.
• Provide leadership and direction to culinary team members when a Chef is not present.
• Help train and support other cooks and culinary team members as needed.
• Jump in wherever needed, we work as a team to create an outstanding guest experience!

What We’re Looking For

• Minimum of 4 years of banquet and/or professional cooking experience required.
• Experience successfully executing both small and high-volume banquet functions.
• Strong understanding of banquet timing, preparation, production, and execution.
• Ability to remain organized and focused while preparing and serving multiple functions.
• Strong culinary skills and knowledge of professional kitchen equipment and techniques.
• Knowledge of food safety, sanitation, temperature control, portioning, and waste reduction.
• Ability to lead by example and provide direction to other culinary team members.
• Strong communication, organization, and time-management skills.
• Dependable, team-oriented, and willing to step up when the kitchen gets busy.
• Ability to work a flexible schedule, including evenings, weekends, and holidays based on Resort events and business needs.

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