Event Production Cook, The Department at Hudson's

Key Responsibilities

• Lead culinary execution for assigned events and service periods.
• Execute banquet, plated, buffet, reception, chef-attended station, and specialty event service according to approved menus and timelines.
• Review BEOs, production schedules, event timelines, and menu details prior to execution.
• Coordinate culinary team assignments and oversee workflow during events.
• Ensure all food is executed to established recipes, portion standards, and presentation expectations.
• Monitor service timing and maintain communication with culinary and event leadership.
• Troubleshoot operational challenges while maintaining guest experience standards.
• Serve as acting culinary lead during service when leadership is not present.

• Support daily kitchen production and prep operations during periods without scheduled events.
• Assist in producing menu items for café, corporate dining, grab-and-go, and internal culinary programs.
• Execute prep lists and batch cooking to support future event readiness.
• Maintain production pars and assist with inventory preparation.
• Cross-train and support multiple culinary stations as business demands require.
• Assist with receiving, organization, product rotation, and storage management.
• Support recipe execution and maintain production consistency across all culinary outlets.

• Lead by example and maintain a professional kitchen culture.
• Train, coach, and support culinary team members on standards and execution.
• Promote accountability and teamwork across shifts.
• Communicate shortages, concerns, and operational updates proactively to leadership.
• Support onboarding and skill development of new culinary staff.

• Enforce food safety, sanitation, allergen, and HACCP procedures.
• Ensure all products are properly labeled, dated, rotated, and stored.
• Monitor hot and cold holding temperatures.
• Maintain clean and organized stations and equipment.
• Support opening, closing, and deep cleaning procedures.

• Support labor efficiency and minimize waste.
• Maintain urgency while delivering quality execution.
• Assist leadership with operational planning and continuous improvement initiatives.
• Maintain readiness for last-minute event changes and evolving business needs.

Skills, Knowledge & Expertise

• Minimum 3–5 years of culinary experience in banquet, hotel, event, fine dining, or high-volume operations.
• Prior leadership experience preferred.
• Strong knowledge of banquet and production kitchen execution.
• Ability to multitask and lead in a fast-paced environment.
• Serve Safe Manager certified, or the ability to receive certification through the company provided program within 90 days of employment.  
• Strong communication and organizational skills.
• Flexible availability including mornings, evenings, weekends, and holidays.
• Ability to lift up to 50 lbs and stand for extended periods.

• Culinary Execution
• Leadership
• Accountability
• Communication
• Team Development
• Adaptability
• Organization
• Food Safety
• Guest Experience
• Operational Excellence

• Event execution quality and timeliness
• Food consistency and presentation
• Production readiness
• Team engagement and communication
• Sanitation and compliance performance
• Ability to support both events and daily culinary production