Lead Cook ("Lider de Cocineros")
About The Position
Assist the Executive Chef with the daily operation of the kitchen department. Prepare food for hotel outlets using standardized recipes and comply with applicable sanitation, health, and personal hygiene standards. The role includes helping estimate food requirements and order supplies, assisting with staff training, coordinating kitchen staff, preparing and verifying food, operating kitchen equipment, setting up service stations, and maintaining clean and safe work areas. Additional duties may include assisting with guest inquiries, reporting maintenance or safety issues, following company policies, and performing other reasonable duties assigned by supervisors.
Requirements
- At least 2 years of cooking experience; high-volume experience is preferred.
- Food Handler certification required.
- High school education or equivalent required.
- Ability to speak, read, write, and understand the primary language used in the workplace.
- Good verbal and written communication skills.
- Excellent leadership capability and customer relations skills.
- Detail-oriented, with strong organizational and communication skills.
- Basic computer skills and basic computational ability.
- Ability to deal effectively with internal and external customers, demonstrate patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
- Self-driven ability to work independently.
- Experience using cutting tools, cookware, and bakeware.
- Knowledge of cooking procedures and methods such as grilling, baking, and boiling.
- Ability to meet the physical demands described, including working in extreme temperatures, standing and moving for extended periods, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.
- Regular attendance and ability to work varying schedules according to hotel business needs; attendance at scheduled training sessions and meetings is required.
- Maintain a neat, clean, and well-groomed appearance in accordance with company standards.
Nice To Haves
- High-volume cooking experience.
Responsibilities
- Read menus to estimate food requirements and help the Executive Chef order food from suppliers.
- Assist in training new culinary staff members.
- Coordinate and expedite kitchen staff to accelerate service and ensure consistent food quality and presentation.
- Prepare food for customers using predetermined quality methods in a timely and consistent manner.
- Measure and mix ingredients according to recipes using kitchen utensils and equipment.
- Operate large-volume cooking equipment, including grills, deep-fat fryers, and griddles.
- Set up the station with the predetermined mise en place required for service.
- Adjust temperature controls on ovens, boilers, grills, roasters, and steam kettles.
- Clean food preparation areas, cooking surfaces, and utensils.
- Maintain sanitation, health, and safety standards in work areas.
- Verify prepared food meets quality and quantity requirements.
- Assist with guest inquiries.
- Follow company and safety and security policies and procedures.
- Report maintenance problems, safety hazards, accidents, or injuries.
- Perform other duties assigned by a manager or supervisor.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
