What are the responsibilities and job description for the Lead Line Supervisory Cook | Marriott Hutchinson Island Beach Resort position at Concord Hospitality Brand?
Are you a culinary enthusiast with a passion for leading a team in a fast-paced, high-energy kitchen? We’re searching for a talented Lead Line Cook who thrives under pressure, has an eye for detail, and knows how to bring out the best in others. As a leader in our kitchen, you’ll play a crucial role in crafting memorable dining experiences, ensuring every dish is executed to perfection, and keeping the team motivated and focused. If you're ready to take the next step in your culinary career and make a real impact, this is the perfect opportunity to showcase your skills and creativity!
KEY RESPONSIBILITIES:
Leadership & Strategy
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Lead the kitchen team to ensure smooth operation and consistent food quality.
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Train and mentor kitchen staff to uphold high standards.
Food Preparation & Cooking
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Prepare food following recipe guidelines for quality and consistency.
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Cook orders as per server chits, handling any special requests with care.
Food Safety & Sanitation
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Follow proper food rotation and storage procedures to maintain safety standards.
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Ensure all perishables are stored at correct temperatures and meet hygiene guidelines.
Operations Management
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Check pars for the shift, organize line setup, and pull items from the freezer.
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Monitor food waste and adjust prep as needed to control costs.
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Keep the kitchen stocked and organized, ensuring minimal waste.
Team Support & Collaboration
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Support kitchen staff by assigning tasks and ensuring all areas of the kitchen are covered.
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Work with management to address any operational or staffing issues.
Storage Management
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Ensure unused food is returned to storage, properly labeled and dated.
Compliance & Checklist
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Adhere to the 39-point kitchen checklist to ensure quality and safety.
Follow all company policies and procedures.
QUALIFICATIONS:
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Previous experience as a line cook or in a leadership role in the kitchen.
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Strong knowledge of food safety, kitchen operations, and sanitation standards.
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Ability to manage food prep, portion control, and minimize waste.
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Excellent communication and leadership skills.
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Ability to handle high-pressure situations while maintaining quality and efficiency.
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