Cook Lead

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

Assist with planning and execution of daily production, preparation, and presentation of all food for the hotel; Prepare hot and cold foods; Order all product; Schedule staff and oversee all prep; Develop less skilled positions and fulfill a leadership role; Meet with front of house supervisors daily to review staffing, food requirements and special events; Produce accurate quantities of food following recipes and philosophies; Oversee all production pertaining to shift on duty; Coordinate special events with Conference Services and Front of House Management; Comply with sanitation standards and health department regulations; Assist in training new employees; Perform personnel-related functions such as coaching, counseling, and discipline; Follow safety procedures to ensure a safe working environment

Requirements

Extensive experience working in a high-volume professional kitchen; College graduate in the culinary arts; Creative, motivated, and passionate hands-on leader; Proven track record of work with creative menus reflecting seasonal availability; Responds professionally and courteously to guests and team; Enjoys being a teacher of the culinary arts; Skilled in preparation of vegetables, meats and fish; Knowledge of buffet preparations, line cooking, soups and sauces; Ability to perform basic supervisory skills; Must comply with qualifications and essential functions for Lead Cook position; Must be able to work in drastic temperature changes from 0 to 110 degrees; Must be able to work with and around potentially dangerous kitchen equipment; Must be able to work under fluorescent lighting