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The Lead Event Cook is responsible for leading culinary execution for events at The Department at Hudson’s while maintaining exceptional standards of food quality, consistency, presentation, sanitation, and guest experience. This role serves as the culinary lead during assigned events and supports successful execution across banquet service, plated dinners, receptions, buffets, action stations, corporate dining, and special activations. Outside of event operations, the Lead Event Cook plays a key role in daily culinary production by supporting prep, batch cooking, café production, menu execution, inventory readiness, and overall kitchen operations to ensure the department remains production-ready. This position requires strong leadership, organization, communication, and the ability to perform in a fast-paced, high-volume culinary environment.