Cook Lead

To perform advanced cooking procedures under the direct supervision of the Executive Chef, Sous Chef as well as to operate a specific station with others or by themselves and to enable other senior cooks to perform more rigorous or technically demanding operations.

• Responsible for properly controlling normal operation of assigned station.
• Follows recipes accordingly.
• Utilizes proper food handling techniques, following health & safety standards.
• Notifies Room Chef, Sous Chef or Master Cook of problems that arise and/or how they have been corrected.
• Expedites and coordinates service.
• Determines and produces according to par levels.
• Assists in line and preparation areas, as needed.
• Possesses a thorough knowledge of sauce station and recipes.
• Able to work sauté’, grill, cold seafood, pastry and appetizer stations as needed.

Required:

• A minimum of 3 years high volume cooking experience or an equivalent combination of education, training   and experience.
• Must have knowledge of kitchen equipment and good knife skills
• Must be proficient in the preparation and service of all hot food stations applicable to their outlet. 
• Must be capable of following directions and read recipes.
• Must possess good recall and memory.
• Must be able to speak, read and write English

Preferred:

• Previous experience working in a similar resort setting.