This position is responsible for oversight of the kitchen staff who prepare, cook, and garnish meals for hotel guests and patrons. The Lead Cook will provide leadership and guidance to the shift staff and also will work on the hot or cold line as needed. With focus on quality and production levels, this position will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

• Leads by example and masters both the hot and cold food item production.
• Inspects presentation quality and expedites the line as needed.
• Must be able to read recipes and follow measurement instructions accurately.
• Must be able to effectively communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Maintain workstation and equipment safety and cleanliness.
• Apply basic knife skills required for preparation of hot and cold foods.

• Able to work flexible hours and days.
• Three years of training or related experience required.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 

• While performing the duties of this job, the team member is regularly required to walk, and stand, 8+ hours per day.
• The team member may be asked to use hands and arms to reach, carry, pull, and lift up to 25 lbs. 
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.