What are the responsibilities and job description for the Lead Cook, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK) position at NMS?
Job Description
The Lead Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities.
This position will support the Land’s End Resort, a 117-room hotel, in Homer, AK.
Responsibilities
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate to loud.
Description of environment: This is a commercial kitchen in a hotel setting.
Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Travel: None
Competencies
NMS Core Values
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.
The Lead Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities.
This position will support the Land’s End Resort, a 117-room hotel, in Homer, AK.
Responsibilities
- Performs all main line food and cooking production duties with specific items determined by assigned shift.
- Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
- Assists assigned supervisors with menu and recipe development.
- Responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
- May assist in the supervision and training of food service personnel.
- Arranges for kitchen helpers/assistants to complete smaller item preparation.
- Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
- Using a working knowledge of all general food service area positions, this position “fills in” for any one of these positions at a moment’s notice.
- Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
- Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
- May assist other food service personnel at any given time.
- This position may be responsible for supervisory responsibilities of other team members.
- Other duties that are pertinent to the department or unit’s success also may be assigned.
- Must have a High School diploma or GED equivalent.
- Must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire.
- Must have three (3) years of documented lead cook experience.
- Contract requires employees to speak, understand, read and write English.
- Preference will be given to the candidate with a minimum of three (3) years of consecutive employment in a similar operation with comparable responsibilities.
- ServSafe Certified Manager Certificate.
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate to loud.
Description of environment: This is a commercial kitchen in a hotel setting.
Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Travel: None
Competencies
NMS Core Values
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.