Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.50 - $22.00
Work Schedule
Weekend Shifts
Benefits
competitive wage
Paid Time Off
Golf privileges
meal benefits
Opportunity for growth
Job Description
Thornberry Creek at Oneida is northeastern Wisconsin's premier golf destination, known for combining championship golf courses with exceptional dining and event experiences. The establishment is highly regarded not only for its beautifully maintained golf facilities but also for its top-tier banquet and catering services. Thornberry Creek specializes in hosting a wide range of events, including elegant weddings, corporate gatherings, golf tournaments, and private celebrations, all while delivering outstanding culinary experiences tailored to suit every occasion. The commitment to excellence extends beyond hospitality to encompass culinary creativity, ensuring that guests enjoy memorable dining experiences wherever they are on the property.
As a full-time, non-management position, the Lead Banquet Cook plays a crucial role in supporting Thornberry Creek’s food and beverage operations. Reporting to both the Kitchen Manager and the Director of Food & Beverage, this role offers an excellent opportunity for culinary professionals aiming to advance their careers within a dynamic, customer-focused environment. The Lead Banquet Cook is primarily responsible for overseeing the preparation, cooking, and execution of banquet and catering events of various sizes and types. This involves ensuring that all food is prepared to the highest standards of quality, consistency, and presentation.
In addition to food preparation, the Lead Banquet Cook is tasked with mentoring and guiding junior kitchen staff to maintain a high level of culinary standards during service. The position requires organizational skills to assist with food ordering, inventory management, and adherence to sanitation and safety regulations as defined by the Wisconsin Department of Health and Thornberry Creek’s own standards. Leading kitchen operations during events requires effective communication and coordination with the Banquet Manager and front-of-house teams to guarantee precise timing and smooth delivery of multi-course meals.
As a full-time, non-management position, the Lead Banquet Cook plays a crucial role in supporting Thornberry Creek’s food and beverage operations. Reporting to both the Kitchen Manager and the Director of Food & Beverage, this role offers an excellent opportunity for culinary professionals aiming to advance their careers within a dynamic, customer-focused environment. The Lead Banquet Cook is primarily responsible for overseeing the preparation, cooking, and execution of banquet and catering events of various sizes and types. This involves ensuring that all food is prepared to the highest standards of quality, consistency, and presentation.
In addition to food preparation, the Lead Banquet Cook is tasked with mentoring and guiding junior kitchen staff to maintain a high level of culinary standards during service. The position requires organizational skills to assist with food ordering, inventory management, and adherence to sanitation and safety regulations as defined by the Wisconsin Department of Health and Thornberry Creek’s own standards. Leading kitchen operations during events requires effective communication and coordination with the Banquet Manager and front-of-house teams to guarantee precise timing and smooth delivery of multi-course meals.
Job Requirements
- Minimum 1-2 years of professional cooking experience
- at least 1 year in banquet, catering, or high-volume environment
- strong knowledge of cooking techniques
- knowledge of food safety practices
- ability to read and execute banquet event orders
- proven leadership ability
- ServSafe certification or ability to obtain within 90 days
- availability to work evenings, weekends, and holidays
- ability to stand for extended periods
- ability to lift up to 50 lbs
- comfortable working in varied temperatures
Job Qualifications
- Minimum 1-2 years of professional cooking experience
- at least 1 year in banquet, catering, or high-volume environment
- strong knowledge of cooking techniques, food safety practices, and kitchen operations
- ability to read and execute banquet event orders, standardized recipes, and production sheets
- proven ability to lead and motivate a team
- ServSafe certification or ability to obtain within 90 days
- availability to work evenings, weekends, and holidays
- culinary degree or equivalent formal culinary training preferred
- experience in golf club, hotel, or resort banquet setting preferred
- knowledge of seasonal menu development and local ingredients preferred
Job Duties
- Lead the setup, preparation, and execution of banquet events
- assist with ordering necessary items for all events
- prepare hot and cold food items according to standardized recipes, banquet event orders, and management specifications
- supervise and direct banquet kitchen staff during prep and service
- ensure all food is portioned, plated, and presented to established standards
- coordinate with the Banquet Manager and front-of-house team for accurate timing and delivery of courses
- maintain a clean, safe, and organized kitchen in compliance with food safety regulations
- assist with inventory management, receiving deliveries, and proper storage
- monitor food quality, freshness, and waste
- train and mentor junior cooks and kitchen staff
- assist in the development and costing of banquet menus
- perform opening and closing kitchen procedures as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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