Lead Event Production Cook

About the role

The Lead Event Cook directs culinary execution for a variety of events at The Department at Hudson’s, ensuring high standards of food quality, presentation, and guest experience. This position also supports daily kitchen production, inventory readiness, and overall operational efficiency.

Key responsibilities

• Lead culinary execution for banquet, plated, buffet, reception, chef‑attended stations, and specialty events.
• Review BEOs, production schedules, and menu details; coordinate team assignments and workflow during events.
• Maintain recipe adherence, portion control, and presentation standards.
• Support daily kitchen prep, batch cooking, café and corporate dining production on non‑event days.
• Manage inventory, product rotation, and storage; assist with receiving and organization.
• Train, coach, and develop culinary team members; promote accountability and teamwork.
• Enforce food safety, sanitation, allergen, and HACCP procedures; monitor holding temperatures.
• Drive labor efficiency, minimize waste, and uphold operational excellence.

Required profile

• Strong leadership, organization, and communication abilities.
• Proven experience in high‑volume, fast‑paced culinary environments.
• Ability to troubleshoot operational challenges while maintaining guest experience.
• Commitment to food safety and sanitation standards.

Required skills

• HACCP and food safety compliance.
• Inventory management and product rotation.
• Batch cooking and menu execution.
• Recipe adherence and portion control.

What we offer

• Opportunity to lead diverse event productions.
• Dynamic kitchen environment with cross‑training across stations.
• Professional development and team leadership experience.