Cook - Lead

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Lead Cook. This individual must have extensive experience working in a high-volume professional kitchen and previous lead experience in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Lead Cook will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

Responsibilities

Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets; Perform any function within the culinary department (cook, steward etc); Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed; Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information; Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team; Be the example that the culinary team follows; Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation; Have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency; Work with the culinary team to ensure prep sheets are updated and being properly used daily; Guide the nightly cleaning of all kitchen areas; follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service; Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Requirements

Extensive experience working in a high-volume professional kitchen; Previous lead experience in the culinary arts; Creative, motivated, and a passionate hands-on leader in the kitchen; Must be able to work long hours including weekends and holidays; Have a 3+ years’ experience as a cook in a high volume professional kitchen; Must have basic allergy knowledge; Must have full knowledge of correct cooking temperatures of all vegetables and proteins; Must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer; Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report; Active Food handler’s certification; Requires strong organizational skills; Must be able to work independently; Able to be on your feet for long periods of time; Able to lift at least 50 pounds; At least 21 years of age; Have a desire to exceed expectations; An energetic personality