Requisition Post Information* : External Company Name

Winegardner & Hammons Hotel Group

Location

US-CO-Colorado Springs

Department

Culinary

Position Type

Regular Full Time

# of Openings

1

Requisition ID

2019-7212

Requisition Post Information* : External Company URL

https://careers-whg.icims.com

Address

5580 Tech Center Drive

Postal Code

80919

Colorado Springs Marriott, nestled in near the Rocky Mountains and the downtown area of the second largest city in the state, is an excellent location to join a world-class team that values development and growth for each member. Our hotel makes a perfect home base for outdoor enthusiasts embarking on climbing or hiking excursions at Pikes Peak and Cave of the Winds. When it's time to enjoy the great indoors, we offer easy access to all the shops and art galleries in downtown Colorado Springs. Our property features renovated, pet-friendly rooms and suites, a full-service restaurant with stylish outdoor patio with fire pits, 15 flexible event spaces, fitness center, and pools. Come experience our Culture of Care and find out today what a career at the Colorado Springs Marriott with Pyramid Hotel Group can mean for you!

The Lead Cook leads and trains the cook staff. The Lead Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.

ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lead and guide the cook staff in consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.
• Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.
• Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.
• Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
• Produce from scratch menu quality food in appropriate portion size, cut and quantity. Ensures all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Acknowledge any special requests and prepare the menu item accordingly.
• Safe use of supplies and equipment.

Education and Experience:

High school education plus schooling in culinary arts or related major. Two or more years of related experience. Familiarity with hospitality industry practices preferred.

Skills and Abilities:

Ability to understand and provide friendly guest service. Ability to understand and comply with proper food preparation, cooking, handling and storage. Ability to understand and comply with kitchen sanitation, safety and equipment usage. Ability to lead and train others. Ability to timely compile facts/figures, identify and investigate issues and resolve basic matters. Ability to follow an appropriate course of action based on policies and procedures.

Working Conditions & Physical Effort:

Physical work is a primary part of job. Work is normally performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling and lifting up to 50 lbs. While performing job duties, the associate is required to speak, listen and write. The job requires close vision with or without corrective lenses.