What are the responsibilities and job description for the Lead Line Cook - PM position at Columbus Hospitality Management?
Primary Responsibilities :
- Lead kitchen in place of the Sous Chef, Executive Sous Chef and Executive Chef.
- Work with the Chef to develop banquet menus and create memorable experiences for our guests.
- Help to train, teach, and mentor hourly cooks and stewards.
- Organize and execute daily production and prep lists, via the approval of the managing Chef.
- Assist with ordering products and making sure we have the necessary items for banquet events
- Attend BEO and leadership meetings as needed
- Maintain cleanliness and organization of all coolers and freezers, in accordance with county health and safety standards. Maintain proper rotation of all products, using the FIFO method (First-In-First-Out)
- Covers, dates, and properly store all leftover products that are reusable.
- Prepare food in accordance with prescribed recipes and standards.
- Serve items in accordance with established portion and presentation standards.
- Aid and assist in other areas of the kitchen as needed.
- Set up, maintain, break down, and clean any dirty workstations.
- Hold cooks responsible for maintaining a clean workstation, proper sanitation and following correct food handlers’ standards.
- Notify the managing Chef in advance of expected shortages.
- Maintain security and safety in work areas.
- Maintain neat, professional appearance, and always observes personal cleanliness rules in accordance with Columbus Hospitality Management policy
- Adhere to state and local health and safety regulations.
- Demonstrate and promote a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies and procedures and regulatory requirements.
- Observe and secure associate compliance with procedures and methods.
- Create a positive and productive working environment, be an inspirational leader
- Assists with other duties as assigned by the executive chef.
