Bistro Cook | Courtyard Woburn (4pm-11pm)

CSM Corporation•Woburn, MA

23h

About The Position

The Bistro Cook develops and follows standard operating procedures to maximize food quality and ensure preparation and delivery standards are met across banquet events and all outlets, including the restaurant, room service, concierge, and à la carte service. The role maintains consistent presentation using records and photographs, and checks that plate setups meet documented standards. The Bistro Cook works with the manager to develop menu items and associated records and photographs, trains the team on menu changes, and helps monitor kitchen expenses, food costs, and profitability. Responsibilities include labor scheduling and adjustment based on business needs, following procurement guidelines, managing company assets within budget, and supporting food and beverage revenue. The role is accountable for guest satisfaction, addressing concerns promptly, and working alongside kitchen staff to train and model operating standards, including ticket times and food quality. It trains employees, maintains training records, analyzes quality issues, identifies training needs, and ensures required company, brand, and department training is completed. The Bistro Cook also leads food safety and storage practices and conducts routine inspections to meet company, brand, and applicable regulatory standards. The position helps maintain a clean and safe work environment, follows procedures for guest and employee incidents, and assists the manager with interviewing, hiring, coaching, employee development, performance evaluation, and corrective action. It motivates staff through goals, feedback, and recognition; manages its own workload; communicates clearly; promotes a collaborative and professional workplace; attends required meetings; and adheres to CSM Standard Operating Procedures.

Requirements

High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
ServeSafe or approved equivalent certification, or ability to obtain certification, required.
Must be detail-oriented and able to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds regularly throughout the shift.
Ability to work extended hours based on business needs.
Ability to walk, stand, bend, carry, and lift throughout the shift.

Nice To Haves

Two or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

Develop standard operating procedures to maximize quality.
Ensure food preparation and delivery standards are met for banquet events and all outlets, including restaurant, room service, concierge, and à la carte service.
Maintain outstanding presentation through use records and photographs, and monitor plate setups against photo-record standards.
Train the team on menu changes and work with the manager to develop menu items, use records, and photographs.
Work with the manager to monitor kitchen expenses, control food costs, and maximize profitability and food and beverage revenue.
Manage labor through proper scheduling, monitoring, and adjustments based on business needs.
Follow CSM procurement guidelines and use good business judgment.
Manage and maintain company assets within budget guidelines and help prolong their useful life.
Ensure guest satisfaction by meeting food and beverage standards and addressing guest concerns in a timely and efficient manner.
Work alongside kitchen staff to train and model operational standards, including ticket times and food quality.
Train employees and maintain training records.
Analyze quality issues, identify training needs, and implement improvements.
Use available resources and adhere to CSM training policies and all company, brand, and department-specific training requirements.
Model food safety and food storage standards.
Conduct routine inspections of food and beverage operations to maintain quality and meet CSM, brand, and local, state, and federal standards.
Maintain a clean and safe work environment and follow CSM procedures for guest and employee incidents.
Assist the manager with interviewing, hiring, coaching, and employee development.
Help evaluate staff performance and take appropriate corrective action to ensure accountability.
Motivate staff by setting goals, providing ongoing feedback, and recognizing or rewarding employees.
Manage personal workload effectively.
Communicate clearly in writing and verbally, promote collaboration and a positive professional environment, and attend required meetings.
Adhere to all CSM Standard Operating Procedures.