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Department: Food and Beverage
Position: Lead Cook
Reports To: Executive Chef, Sous Chef
Supervisory Responsibilities: Line Cooks, Prep Cooks, General Kitchen Staff.
Position Overview: Manage all aspects of the food production including food preparation according to the description. Adhere to sanitation practices. Supervise the setup of a la carte line, quality of food and line cooks.
These duties may be described as, but not limited to:
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Position: Lead Cook
Reports To: Executive Chef, Sous Chef
Supervisory Responsibilities: Line Cooks, Prep Cooks, General Kitchen Staff.
Position Overview: Manage all aspects of the food production including food preparation according to the description. Adhere to sanitation practices. Supervise the setup of a la carte line, quality of food and line cooks.
These duties may be described as, but not limited to:
- Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
- Set up station with predetermined mise en place required to service.
- Practice sanitation and safety daily to ensure the total customer satisfaction.
- Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
- Consult with Sous Chef on a daily basis as well as with other departments that are directly related to the Food and Beverage Department.
- Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
- Other duties as assigned.
- Must be able to read and write to facilitate the communication process.
- Must possess basic computational ability.
- Ability to read recipes and follow their instructions.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens (+110º F), possibly for one hour or more.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- High school or equivalent education required.
- Five years experience as a cook is required.
- All employees must maintain a neat, clean and well-groomed appearance per Company standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.