Lead Breakfast Cook
About The Position
Pyramid Global Hospitality is hiring a Lead Cook for the culinary team at JetBlue Lodge, a 200-room full-service lodging facility on the Orlando International Airport campus. The Lead Cook assists with planning and executing daily food production, preparation, and presentation for the hotel in a safe, sanitary environment that meets applicable standards and regulations while supporting profitable, competitive-quality operations. The role calls for a hands-on culinary leader who can work in a high-volume professional kitchen, support and teach the team, and help create seasonal menus suited to the restaurant concept. The Lead Cook acts in the Executive Chef’s absence to handle daily ordering using current par levels for all outlets, the employee cafeteria, and banquets. The role may involve any culinary department function, including cooking and stewarding. Responsibilities also include kitchen inspections, team communication, representation of the culinary team at meetings, cost and budget management, food-allergy awareness, upkeep of prep sheets, oversight of nightly cleaning, and assisting with seasonal and special menu development.
Requirements
- At least 3 years of experience as a cook in a high-volume professional kitchen.
- Basic food-allergy knowledge.
- Full knowledge of correct cooking temperatures for vegetables and proteins.
- Provide the cutting tools needed to perform the job and a calibrated food-grade thermometer.
- Full knowledge of state health codes and the EcoSure food safety and health report.
- Active food-handler certification.
- Strong organizational skills.
- Ability to work independently.
- Ability to work long hours, including weekends and holidays.
- Ability to stand for long periods.
- Ability to lift at least 50 pounds.
- At least 21 years of age.
- Desire to exceed expectations.
- Energetic personality.
Nice To Haves
- College graduate in the culinary arts.
- Creative, motivated, hands-on leadership and experience with creative seasonal menus.
- Professional and courteous manner with guests and team.
- Enjoyment of teaching culinary arts and supporting team members personally and professionally.
Responsibilities
- Act in the Executive Chef’s absence to complete daily ordering using current par levels for all outlets, the employee cafeteria, and banquets.
- Perform functions within the culinary department as needed, including cooking and stewarding.
- Conduct daily kitchen walk-throughs and recommend corrections, repairs, cleanliness improvements, or other needed changes.
- Hold daily team meetings to coordinate preparation and communicate pertinent information.
- Attend weekly F&B, BEO, and leadership meetings, as well as monthly safety meetings, representing the culinary team.
- Set a positive example for the culinary team.
- Manage department finances, analyze and control costs, and manage the budget to support a profitable operation.
- Apply thorough food-allergen knowledge and respond to guests with food allergies with a high sense of urgency.
- Work with the culinary team to keep prep sheets updated and ensure they are used properly each day.
- Guide nightly cleaning of kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the next day’s service.
- Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
- Assist with planning and executing daily food production, preparation, and presentation in a safe and sanitary environment.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
