Lead Cook

Hilton Grand Vacations•Celebration, FL

2d•Onsite

About The Position

The Lead Cook supports the Executive Chef and Kitchen Manager in overseeing daily kitchen operations and ensuring consistent delivery of high-quality food. This hands-on role includes guiding and training associates, assisting with purchasing and cost control, and upholding food safety and sanitation standards. The Lead Cook helps maintain a clean, safe, and efficient kitchen while fostering a positive, respectful work environment. The role involves working with a line team of 4–5 associates and collaborating with the Executive Chef on seasonal menu updates and service changes. The position is at Mystic Dunes, a Hilton Vacation Club resort described as having 986 suites across 600 acres. The role requires availability for both day and evening shifts. It also involves physically demanding work in a limited-space work area and exposure to moderate noise, outdoor weather conditions, high places, and extreme heat and/or cold.

Requirements

Prior leadership or supervisory experience in a hotel, restaurant, or high-end kitchen.
Strong background in restaurant operations and culinary fundamentals.
Excellent palate and knowledge of seasonal ingredients.
Food Safety Certification required.
Ability to bend, lift up to 60 lb., reach overhead, climb, sit, stand, walk, push, pull, and move about a limited-space work area without special accommodations.
Ability to multitask and remain composed in a fast-paced, dynamic environment.
Strong communication, time management, and team leadership skills.
Availability for both day and evening shifts.

Nice To Haves

Ability to multitask and remain composed in a fast-paced, dynamic environment.
Strong communication, time management, and team leadership skills.
Availability for both day and evening shifts.

Responsibilities

Execute daily kitchen operations and support back-of-house team leadership.
Supervise, train, and delegate tasks to line staff (team of 4–5).
Ensure proper food preparation, portioning, and presentation standards.
Assist with ordering, receiving, inventory management, and cost control.
Maintain food safety and sanitation standards.
Collaborate with the Executive Chef on seasonal menu updates and service changes.
Monitor kitchen cleanliness, organization, and equipment maintenance.
Uphold a team culture of dignity, respect, and high performance.
Complete required company training and compliance courses.
Adhere to company standards, policies, and procedures.
Perform other duties as assigned by kitchen leadership.