Lead Cook

Essential Job Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Coordinates production of hot foods, pantry, bakery, catered menu items.
• Monitors work of cooks and others to ensure production, performance, procedures, and finish products meet quality and sanitation standards.
• Assist with training for new-hires/transfers.
• Prepare food of consistent quality following recipe cards and production and portion standards, per banquet event order and/or servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per Hilton Hospitality standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of stock items or possible shortages.  Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in plating for banquet functions, as assigned
• Assist in transporting banquet food to appropriate location, as assigned
• Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill
• Other duties and responsibilities as assigned
• The employee may be expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
• Maintain a safe work environment for co-workers and a safe hotel for guests

Qualifications, Job knowledge, Experience, Skills, Abilities:

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to communicate, verbally, effectively with guests and co-workers; respond to guest requests
• Maintain cleanliness of kitchen areas, to include floors, walls, stoves, ovens, kitchen work tables, queen marys, hot boxes, etc.
• Finger/hand dexterity to operate food machinery.  
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 75 lbs. on a continuous schedule
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. 
• Ability to remember, recite and promote the variety of menu items. 
• Ability to compute basic mathematical calculations
• Ability to multi-task
• Maintains professionalism at all times, demonstrating courtesy and respect to guests and co-workers