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Job Summary
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
Essential Functions
o Set up work station with required tools, equipment and supplies.
o Inspect the cleanliness and working condition of all tools, equipment and supplies.
o Check production schedule and pars.
o Establish priority items for the day.
o Inform a Culinary Manager of any supplies that need to be requisitioned for the day's tasks.
o Transport supplies from the Storeroom and stock in designated areas.
o Return all food items to the proper storage areas.
o Rotate all returned product.
o Wrap, cover, label and date all items being put away.
o Straighten up and organize all storage areas.
o Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
o Return all unused and clean utensils/equipment to the specified locations.
o Ice down hot items from the steam table, so they cool quickly.
o Turn off all equipment not needed for the next shift.
o Restock items that were depleted during the shift.
Other Duties
Working Conditions & Physical Requirements
Physical Effort: | Significant portions of day require prolonged standing, moving and lifting items weighing up to 25lbs. |
Physical Environment: | Ability to walk or stand for extended periods of time during course of shift. |
Manual Skills | Significant portions of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations. |
Work Schedule: | Due to the cyclical nature of the hospitality industry, Associates may be required to work varying schedules to reflect the business needs of the hotel. |
Safety: | Responsible for operating within hotel safety guidelines, including the safe and responsible operation of hotel equipment. Reports and addresses safety concerns as they arise. Ensures safe handling of chemicals in accordance with hotel and department standards and utilizes proper personal protective equipment (PPE) when appropriate. |
Qualifications
Education: | High school diploma or equivalent vocational training certificate required. Culinary school preferred. |
Experience: | Three to five years culinary experience in similar operation. Advanced knife skills. |
Computer Skill & Other Technical Skills: | Ability to utilize computer software and hardware as required. Ability to learn, utilize and communicate effectively via company issued communication devices (e.g. Resort Radios, etc). |
Communication: | Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests required both verbally and in writing. Knowledge of additional language(s) preferred. |
Licenses or Certifications: | n/a |
Other: | Must be customer-service oriented and have excellent hospitality skills. |
Full Time
$37k-48k (estimate)
02/23/2024
05/15/2024
The job skills required for Lead Cook include Customer Service, Service Quality, Communicates Effectively, etc. Having related job skills and expertise will give you an advantage when applying to be a Lead Cook. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Lead Cook. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for Lead Cook positions, which can be used as a reference in future career path planning. As a Lead Cook, it can be promoted into senior positions as a Sous Chef that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Lead Cook. You can explore the career advancement for a Lead Cook below and select your interested title to get hiring information.