Lead Cook
Lead Cook
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Salary Not Disclosed
1 Vacancy
Job Description
POSITION DESCRIPTION
Position Title: Lead Cook Reports To: Executive Chef
Department: Kitchen Date: March 2025
Position Summary:
Responsible for preparing and providing high quality food standards with consistency throughout.
Supervision Received:
Supervision is received from the Executive Chef.
Essential Functions:
- Operating Results in the restaurant lounge and banquets.
- Communicate daily with the Executive Chef for an update regarding planning staffing and internal procedures
- Complete daily food requisition and oversee specials utilizing any build up of overstock
- Participate in banquet/private dining functions from planning to preparation to dish up of function
- Maintains product inventory levels for kitchen
- Ensures quality and timeliness of employee meals
- Ensures consistent product quality recipes and dishes to restaurant room service lounge and private events.
- Controls the performance of the staff under his supervision during his shift
- Ensures Staffing Results are achieved in kitchen and dishwashing department. These results include but are not limited to the following:
- Assist in the responsibility to select train supervise develop discipline and counsel employees
- Maintains a schedule of cleaning projects for cooks and cleaning staff
- Ensures a safe working environment for kitchen staff
- Help to ensure Financial Results are achieved for both the restaurant and banquets. These results include but are not limited to the following:
- Assists in maintaining budgeted labor and food costs
- Assists in maintaining budgeted labor and food costs
- Assists in creating menus for the various F&B outlets recipes presentation and costing of the menus
- Performs all necessary administrative functions for the business. These functions include but are not limited to the following:
- Conduct daily walkthrough of all walk in refrigerators storage rooms and food lines to ensure rotation usage cleanliness and proper sanitation
- Prepares meat/fish/poultry to
- Creates and delegates prep list
- Complies with all policies and procedures set forth by the Hotels Employee Handbook
- Maintains a clean and safe work area
- Maintains and builds positive relationships within the property community and industry to include:
- Keep in contact with banquet department to ensure quality and consistency
- Maintains good service times
- Maintains a professional relationship with all coworkers
Secondary Functions:
Performs all other duties as assigned
Qualifications:
- Certification in the culinary field
- Have three years of culinary experience
- Possession of or ability to obtain a valid Food Handlers Card
- Ability to stand and/or walk for entire shift
- Ability to work with a minimum of supervision
- Ability to solve problems and deal courteously and tactfully with employees and the general public
- Detail oriented
- Ability to organize and prioritize to meet deadlines
- Ability to be a self starter
- Ability to work varied shifts
- Ability to maintain a professional appearance at all times and adhere to uniform standards
- Ability to work as part of a team
- Ability to communicate effectively
- Ability to read and follow both verbal and written instructions
- Ability to multitask and work well under pressure
Working Conditions:
This position requires the ability to perform those activities necessary to complete the essential functions of the job either with or without reasonable accommodation.
Walking: 40
Standing: 40
Sitting: 5
Bending: 10
Lifting: 5 / up to 50 lbs.
100
Employment Type
Full-Time
