Lead Cook - Kassi Beach House

YOUR MISSION (The ):
The Lead Cook sets the example for the rest of the line cooks in the preparation and presentation of all food items as called for by the menu, and for assisting the Room Chef in the efficient operations of the kitchen. The Lead Cook will be responsible for assisting all stations and respective lines as necessary.
THE NITTY-GRITTY (The Essential Job Duties):
This role will work closely with Executive Chef to:

• Oversee the proper and efficient preparation of food, ensuring that quality and quantity standards are being met.
• Follow all specifications to properly set up hot or cold line stations
• Follow all specified procedures to open or close the kitchen
• Always practice safe work habits, to avoid injury to self and others
• Maintain internal cleanliness of refrigerators and freezers
• Perform other tasks, including cross-training, as directed
• Immediately report all suspicious occurrences and hazardous conditions
• Promptly notify supervisor of product spoilage
• Ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment
• Maintain food quality for all stations in restaurant kitchen
• Rotate food in refrigerator to minimize waste and spoilage
• Follow all specifications to prepare and present all food items to be served, including accommodating special guest requests properly and efficiently.
• Assist, as directed, to order food supplies
• Follow all specifications to prepare hot foods, side dishes, and specialty items properly and efficiently
• Promote and comply with all policies and procedures of JCH Hospitality
• Always maintain the cleanliness and safety of work areas
• Assist, as directed, to train, monitor scheduling, and to support the Kitchen employees, to maintain highest possible levels of employee morale and department productivity
• Oversee food preparation and presentation of a la carte dishes
• Communicate all guest requests to an appropriate supervisor in a timely and professional manner
• Oversee the proper and efficient preparation of food for all restaurant and restaurant functions, ensuring that quality and quantity standards are being met
• Ensure that proper portions of meats, fish, and poultry, as specified, are served
• Inventory and supply storage areas as needed, to accommodate business needs
• Follow all specifications to properly handle all product used in hotel cooking, including trimming, and cutting; marinating; and covering, labeling, and storing pre-prepared foods
• Attend all mandatory meetings as directed
• Assume all duties of the Sous Chef in his/her absence

WHAT IT TAKES (The Qualities We Look For)

• Demonstrated ability to train staff and ensure luxury resort customer service
• Strong written and verbal communication skills
• Good team player
• Ability to effectively manage staff to maintain a high level of morale and productivity
• Detail oriented
• Organized and efficient
• Customer service focus
• English fluency is required, Spanish fluency is helpful
• Safety-minded
• High quality standards for production and service
• Must have minimum two years prior hotel/kitchen experience, including one year of supervisory experience
• Knowledge of all facets of kitchen operations and production

MUST HAVE'S

• Experience mentoring and directing others
• Must have minimum two years prior hotel/kitchen experience, including one year of supervisory experience
• Effective communication in English and excellent customer service skills
• General knowledge of and ability to conform to sanitation and safe food handling practices
• Ability to prepare and follow recipes
• Must be able to walk and stand during entire shift
• Basic Computer skills
• High School Diploma or equivalent

WOULD BE NICE TO HAVE'S

• Spanish fluency

THE WORKING CONDITIONS

• Kitchen may be moist, warm, and odorous from cooking foods
• Pushes, pulls, and lifts to perform routine job tasks
• Must be able to work under pressure
• Kitchen floor may be slippery from moisture and grease
• Flexibility and good reflexes required to operate electric cart
• Frequently required to handle and move objects weighing up to 50 lbs. over short to moderate distances
• Stands and walks short distances throughout shift
• Frequently works behind hot range
• Makes frequent short trips to refrigerator, freezer, and storeroom

VALUABLE TRAITS

• Adaptive, Flexible!
• Unwavering integrity and endless work ethic.
• Appreciate constructive feedback, as well as graciously providing the same.
• Enjoy working with a team and alone as the situation dictates.
• Embody "great attitude."
• Tenacious and self-motivated
• Virgin Hotels Las Vegas celebrates diversity and is proud to be an Equal Opportunity Employer*
• 50% logical + 50% creative = 100% AWESOME

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled