Lead Cook Jobs

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

• Prepare and display buffet food items according to the hotel standards.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Be able to support any position in the Kitchen that is in need of help.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Maintain a “Clean As You Go” policy.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Sign keys out and back in under supervision as needed
• Use Production Charts as specified by hotel’s standards.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Assist in storage and rotation of food items according to hotel procedures.
• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Maintain cleanliness and organization of all storage areas.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Know the location and operation of all fire extinguishing equipment.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.

• Ability to stand during entire shift
• Culinary experience required.
• Ability to withstand temperature variations both hot and cold.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Flexible and long hours sometimes required.
• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Knowledge of herbs and spices and proper use of each