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Title: Lead Cook
Reports To: Executive Chef
Department: Culinary
Summary of Position:
As the Lead Cook, you'll play a key leadership role in delivering exceptional dining experiences while supporting the Kitchen/Food & Beverage Manager in the daily operation of the kitchen. You'll lead by example, mentor and train culinary team members on proper cooking techniques and food safety standards, and help maintain a positive, high-performing kitchen focused on quality, consistency, and outstanding guest service. If you're passionate about great food, teamwork, and leading others, this is an opportunity to grow your culinary career in one of the nation's most spectacular destinations.
Responsibilities:
- Assist the F&B/Kitchen Manager in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded.
- Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
- Assist F&B Management in training the culinary team in proper cooking techniques, adhering to defined company recipes and understanding sanitation guidelines in order to deliver an exceptional guest experience.
- Oversee restaurant orders and maintain efficient POS transactions for food and retail items
- Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs.
- Follow the Cook training checklist to ensure accuracy when training others
- Assist with all activities related to receiving, stocking, and rotating orders, and oversight of inventory levels in grab and go/ deli items
- Adhere to all policies regarding waste
- Assist the F&B/Kitchen Manager with general maintenance items such as food waste, recycling, and maintaining cleanliness of common areas
- Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
- Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law
- Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
- Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
- Adherence to Duties Checklist and other duties as assigned
Position Requirements:
- Experience in using cutting tools, cookware, and bakeware.
- Knowledge of various cooking procedures and methods.
- Ability to follow all sanitation procedures.
- Must be self-motivated with the ability to perform with the highest professional and ethical standards
- Must respond well to a changing work environment and be able to perform at the highest level with minimal supervision
- Must possess strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations
- Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
- Must demonstrate effective written and verbal communication skills
- Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
- Excellent customer service and people skills
- Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting, and lifting up to 25 lbs. frequently and 50 lbs. occasionally
Knowledge and Experience:
Education: High school diploma or equivalent
Experience: Minimum 3 (three) years F&B experience
POS experience
Management ServeSafe certification required
Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.
