Lead Cook - Maury's Steakhouse

Sunseeker Resort Charlotte Harbor is currently searching for a Lead Cook for Maury's Steakhouse!

The Lead Cook is responsible for maintaining product quality and consistency, preparation levels and execution of menu item in accordance with hotel standards. This senior level cook will be expected to be responsible for their station preparation and execution, health and safety of their department, and basic supervision of other cooks. The ideal candidate will accomplish their tasks by managing their time appropriately while providing leadership to the culinary team, ending in a positive guest experience.

This position reports directly to departmental Sous Chefs and Chef de Cuisine.

All duties are performed in accordance with department and Sunseeker Resorts policies, practices, and procedures. 

Job Duties

• Reliable and dependable attendance is required
• Maintains a positive attitude, especially under high pressure.
• Performs entry level supervision of cooks and prep cooks.
• Works a station (or multiple) preparing meals to desired quality and presentation.
• Is competent working any station within the department.
• Shows “ownership” of the department, leads the team thoughtfully.
• Works proactively and adheres to health and safety guidelines.
• Maintain a quality standard as set by the hotel brand.
• Assist the team towards achieving exceptional guest service.
• Ability to produce high quality meals in a efficient manner.
• Maintain preparation levels for a seamless execution.
• Exercise discretion and independent judgment when evaluating new programs, new services, and new ideas
• Stay abreast of property goals to support the culinary division.
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seeks feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and owns all complaints; resolve issues immediately and follow up to ensure the guest’s satisfaction 
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
• Fosters a management team that possesses and delivers on key strategies of guest service, team member relations, team cooperation, financial responsibility and asset management
• Ensure all accounting, payroll and team member relations matters are handled in compliance with company policy
• Perform other functions as needed.

Minimum Requirements

Combination of Education and Experience will be considered.  Sunseeker Resorts performs criminal background checks on all candidates. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts uses E-Verify to confirm the eligibility of all newly hired employees to work in the United States. For more details on E-Verify visit e-verify.gov.

• Entry level management or supervisory experience preferred
• Proven experience as a line cook with a variety of establishments.
• Associate’s degree preferred in culinary arts, or a combination of related experience and education
• Minimum of 5 years work experience in a cook position in a high volume restaurant atmosphere.
• Knowledge and competency of global cuisines
• ServSafe certification or other food handler certification by a state recognized agency

Other Minimum Requirements

• Advanced knife skills utilized on a daily basis.
• Advanced knowledge and execution of all cooking stations within department
• Advanced full understanding of various cooking methods, ingredients, equipment, and procedures
• Ability to oversee cooks and prep cooks while maintaining your own station.
• Ability to read, and sometimes write recipes, and execute upon them consistently.
• Mastery of advanced culinary duties including: grilling, sautéing, roasting, braising, frying, sauce preparation, and short order cooking.
• Advanced competency with food safety procedures and guidelines. Full understanding of food storage hierarchy, FIFO, as well as health department standards.
• Intermediate understanding of meat/seafood fabrication while minimizing waste and maintaining consistency.
• Able to direct and execute opening and closing procedures
• Works proactively and displays a full understanding of health and safety guidelines.
• Advanced knowledge of classic cooking techniques, intermediate sauces and dishes.
• Advanced practical execution of meat and fish cookery.
• Ability to work varied shifts, including weekends and holidays
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Professional appearance and demeanor