Description

Summary

Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks. We are looking to fill our 4:30am to 11:30am shift.

Qualifications

• Minimum 4-6 years of professional kitchen experience, with at least 2-3 years in supervisory or lead cook role.
• Proven ability to supervise, train, and direct hourly kitchen staff during service and prep periods.
• Hands-on experience running a station and expediting in a high-volume environment.
• Demonstrated ability to enforce recipes, plating standards and portion control.
• Working knowledge of labor management, prep planning, and daily production scheduling.
• Strong understanding of food safety and sanitation.
• Ability to open and close the kitchen, including line checks, temperature logs, and sanitation verification.
• Experience coaching performance, addressing minor disciplinary issues, and documenting incidents.
• Ability to work nights, weekends, holidays and extended shifts as business requires.
• Physical ability to meet kitchen demands (standing long periods, lifting up to 50 lbs)