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, ensures 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.
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.
Responsibilities
Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the Chef de Cuisine.
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 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 Chef de Cuisine/ Sous Chef(s).
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.
Qualifications
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 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 Venetian Lead Cook 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.
I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance.
I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Whatsapp
