Lead Cook

Description

POSITION OVERVIEW

The Lead Cook sets the example for all kitchen associates on their respective shift by following SOPs, recipes, and assisting all cooks with their duties. They take the lead for all new hire acclimation and assist the Sous Chef for proper training on equipment, food preparation and storage, set-up and teardown of the line. The Lead Cook takes a food inventory before and after each shift to ensure smooth operations. The Lead Cook communicates with the Sous Chef before and after each shift and relays priorities of the day with cooks. The Lead Cook communicates with Estelle leaders and staff throughout the shift to ensure timely delivery from the line into the various outlets or from the Banquet Prep area to the Banquet team. The Lead Cook is responsible for planning, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets and Banquets in accordance with standards and plating guide specifications. They must maintain and strictly abide by state sanitation and health regulations and ensure all food is prepared with the highest standards.

DUTIES AND RESPONSIBILITIES

• Prior to each shift communicate with Sous Chef to receive daily instructions and priorities and pass along to cooks.
• Prior to each shift communicate with outlet management to review any special or VIP guests or events.
• Ensure proper set-up of the line or banquet prep area.
• Inform Sous Chef of any shortages before the item runs out.
• Ensure all cooks and associates execute their duties in a timely manner and keeping the Sous Chef informed.
• Prepare all dishes following recipes and yield guides.
• Produce all food according to hotel standards for all applicable outlets and to the highest quality.
• Work with excess items that can be used in daily specials or elsewhere.
• Transport empty, dirty pots and pans to the pot wash station.
• Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Be familiar with internal and back of the house procedures to guide and advise new hires and existing cooks.
• Maintain complete knowledge of equipment and use only as intended.
• Maintain complete knowledge of all menu items available in the assigned outlet.
• Shares associate feedback and concerns with Sous Chef
• Maintain complete knowledge of designated plating, allergies, and garnishes for each dish.
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
• Complete opening and closing side duties.
• Ensure maximum usage of all supplies to attain budgeted food cost and to prevent waste.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Maintain a professional and personable appearance at all times, according to hotel standards.
• Successfully achieve the hotel’s core competencies including work product, teamwork and culture, guest and customer service, work ethic, and impact-oriented problem solver.
• Practice clean as you go to ensure the line and area of responsibility is set-up for the next shift.
• All other duties as requested.

Qualifications

QUALIFICATIONS

• Good reading, writing, and oral proficiency in the English language.
• Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
• Food service certification required.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
• Ability to work effectively with co-workers as part of a team and with minimal supervision.
• Flexibility to work a varied schedule, which may include weekends and holidays.
• Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
• Ability to stand and walk for entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Reasonable accommodation(s) may be made through the interactive process when necessary to allow qualified applicants and associates to perform the duties of this position.

We are an equal opportunity employer and value diversity. All employment is decided on the basis of qualifications, merit, and business need.