Department: Culinary
Position: Lead Cook
Reports to: Chef de Cuisine
Scope of Position
The Lead Cook is responsible for supporting the Chef de Cuisine and Sous Chefs.
Consistently delivers high-quality food, assists with purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, and a safe working environment.
Additionally, the Lead Cook is responsible for guiding, training, and delegating to the Associates daily tasks.
Responsibilities
• Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the CDC.
• Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.
• Is able to estimate the daily production needs and ensures quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows the standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with CDC/Chefs on the daily requirements, functions and about any last-minute events.
• Maintain and assist with ongoing training and development of colleagues as instituted by the CDC/ Sous Chef(s).
• Monitors ongoing Associate performance and inform Chefs of all concerns or challenges.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Knowledge of all Cook I, II and Cook III performance objectives as well as technical skills.
• Perform any other reasonable requests made by your manager or supervisor.
Position Requirements
• Prior experience in a supervisory or leadership role in a 4-diamond resort.
• Strong restaurant operation background.
• Possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• Food Safety certification is a plus.
Education
• Culinary degree preferred and at least 5 years’ experience in a Cook III or supervisory level in a hotel or restaurant.
Skills and Abilities
• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.
Physical Requirements
• Physical agility and ability to move quickly in confined spaces.
• Also requires standing/walking/reaching and bending throughout shift.
• Ability to push / pull 100lbs.
• Ability to lift 50lbs.
• Think clearly in high stress and intense situations.
• Ability to multitask and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.
This is a summary of the main responsibilities for this position.
Business demands dictate work hours and schedules.
Attendance and timeliness are a requirement of this position.
Management retains the discretion to add or change the duties of this position at any time, to meet our guests’ needs.
Understanding that I must adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance.
Required adherence to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
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