Lead Cook, Legacy Hotel

The Lead Cook will be responsible for producing all orders required by business volume and supervisor quickly, efficiently and to produce the highest quality product. Produce all orders on an a la carte basis and to prep for buffets, banquets and any other occasion. Create a positively memorable experience to patrons through exceptional quality and service.   Position Responsibilities Greets all guests and associates in a friendly manner. Open each day preparing and organizing their station and cooking all food necessary according to prep sheets. This includes making sure to start meal service with sauces, soups, setup and any other items associated with the daily menu. Learn menus, recipes, preparation and presentation standards. Weigh, measure and mix ingredients according to recipes using various kitchen utensils and equipment. Arrange and organize the line and steam table to facilitate meal period cooking and service. Prepare all orders as turned in by service staff and ensure all orders are cooked quickly and according to order. Ensure that all food that leaves the kitchen is at the highest quality and consistency. This includes ensuring that food is portioned, arranged and garnished properly before serving food to waiters or guests. Use best judgement to cook only necessary food in advance to cover expected business volume and maintain quality. Observe and test foods to determine if they have been cooked properly. Use of food thermometers and taste to ensure proper temperatures and taste. Must be able to prep food products for main kitchen line and banquet consumption using standardized food preparation techniques. Prepare all cold sauces, dressings, salads and desserts for restaurant and banquet consumption. Wash, peel, cut and seed vegetables and fruits. Clean and cut meats, poultry and seafood. Stir and strain soups and sauces. Weigh and measure designated ingredients. Label and date all food containers and rotate using first in, first out standards. Make sure that all perishables are kept at proper temperatures. Carry pans, kettles and trays of food to and from work stations, stove and refrigerator. Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures. Ensure to rotate all products. Distribute supplies, utensils and portable equipment using proper safety procedures. Ensure work areas are clean, safe and organized. Maintain high standard of personal hygiene in compliance with state, county and company policy. Maintain confidentiality of guest and proprietary information, protecting company assets. Handles guest challenges in a friendly and courteous manner Answers all phone calls in a friendly and courteous manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. Maintain regular attendance in compliance with Legacy Hotel and IMG standards, as required by scheduling which will vary according to the needs of the hotel. Establish and maintain good communications and team work with fellow employees and other departments within the hotel. Have knowledge of and assist in emergency procedures as required. Use proper two-way radio etiquette at all times when communicating with other employees. Assist other departments when needed to ensure world class service to guests. Adhering to all company policies, procedures and business ethic code. Attend meetings as required by management. Perform any other duties as requested by management.   Knowledge, Skills and Abilities Previous kitchen line cook experience in hotel or restaurant is preferred. ServSafe certification is required before working. Must be able to convey information and ideas clearly. Must maintain composure and objectivity while in stressful, high pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand basic arithmetic functions. Must have a positive attitude and have a team mindset. Ability to assist when needed.   Physical Demands and Work Environment Ability to work flexible hours to include nights, weekends and holidays is required Ability to lift, move, push and pull equipment or boxes in excess of 40 lbs. Must be able to move around campus which includes gym, turf, fields, stairs, etc. This role is considered essential and may be required to work during weather emergencies or business closures in order to meet operational requirements