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Banquet Lead Cook - Renaissance Hotel

Company: Renaissance Hotel Las Vegas
Location: Las Vegas
Posted on: May 15, 2022

Job Description:

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. .


As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest.


The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.


- Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.
- Assist in controlling costs by maintaining food cost within budgeted guidelines.
- Ability to express a heightened "Sense of Urgency."
- Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
- Ensure the completion and display of buffet items according to hotel standards.
- Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
- Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
- Complete prep lists prior to BEO service date, delegate tasks in advance of BEO service date, holding fellow team members accountable for completing tasks timely
- Label and date completed food items per banquet group BEO number. This for the sake of the service team's clarity and complete delivery of contracted food items.
- Supervise the preparation of food for the Employee Cafeteria, as necessary.
- Ensure that food is prepared following hotel standard recipes.
- Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
- Maintain the "Clean As You Go" policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
- Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
- Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees.
- Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.
- Creating lists of items and quantities needed to be ordered for each event daily. To be completed in advance of BEO service date by 3pm daily
- Ability to step in as interim supervisor when a Chef is unavailable
- Assist in maintaining a key control system within the kitchen.
- Be familiar with the hotel's emergency procedures.
- Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
- Ensure that the Employee Breakroom is kept neat, orderly and clean.
- Maintain high food quality standards in the kitchen and find ways to improve upon them.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Maintain cleanliness and organization of all storage areas. Specifically using F.I.F.O. procedures (First In, First Out), facing the shelves, label and dating, consolidating items to smaller containers as appropriate, discarding old products, connecting with stewards to maintain floor and surface cleanliness.
- Participate in monthly deep clean and railroad cleaning checklist
- Assist in training staff in the operation and maintenance of all kitchen equipment.

Keywords: Renaissance Hotel Las Vegas, Las Vegas , Banquet Lead Cook - Renaissance Hotel, Hospitality & Tourism , Las Vegas, Nevada

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