While performing the duties of this job, the employee is regularly required to sit, stand, walk, bend and use hands to handle objects, tools or controls. Must be able to lift up to 50 lbs. and work the majority of shift in a standing position. The employee frequently is required to talk or hear.
- Must have 3 years of previous culinary experience with at least one year of supervisory experience.
- Experience in a high volume production kitchen preferred.
- High school education, GED, or equivalent experience.
- Culinary degree a plus.
- Ability to operate, clean, and maintain most commercial kitchen equipment required.
- Knowledge of cooking techniques; knife skills; attention to detail.
- Moderate comprehension and literacy required to read recipe cards and procedures.
- Must be able to work any shift, weekends, holidays, and special events, as needed.
- Must have employment eligibility in the U.S.
- Should possess computer skills, including, but not limited to Microsoft Word, Excel, Outlook
- Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Dolce Hotels and Resorts is an Equal Opportunity Employer M/F/V/D. We require consent to pre-employment drug testing for all positions. Our Lead Cooks supervise cooks and prep staff on a day-to-day basis. They are also responsible to cook and prepare food for the hotel outlets as well as assist with menu planning and ordering of food.
Essential functions include but are not limited to:
- Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain and ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Ensure that assigned staff has reported to work; document any late or absent employees. Coordinate breaks for assigned staff.
- Prepare and assign production and prep work for Line Cooks/prep staff to complete; review priorities.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Ensure that opening shift completes startup of Kitchen line and designated prep work.
- Complete opening duties: Set up work station with required miss en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day. Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
- Prepare all menu items following recipes and yield guides in accordance with standard recipes and presentations established by the Chef.
- Inform the Sous Chef of any shortages before the item runs out.
- Assist Line Cooks wherever required to ensure optimum service to guests and communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
- Maintain proper storage procedures as specified by Health Department and Hotel requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Breakdown work station and complete closing duties ensuring all Line Cooks' assignments are completed before they sign out. Review status of work and follow-up actions required with the Sous Chef/Exec Chef before leaving.
- Focus attention on guest needs, remaining calm and courteous at all times.