Lead Cook - Regent Santa Monica Beach

IHG•Santa Monica, CA

12d•$30 - $38•Onsite

About The Position

As Lead Cook at Regent Santa Monica Beach, you will play a key role in overseeing the daily operations of the line, ensuring efficiency, quality, and compliance with safety and sanitation standards. As well as keeping up with ticket times and prep items. A little bit about your day: Reporting to the Banquet Chef, every day is different, but you will mostly: Promote Regent’s service philosophy and style through our people attributes. Maintain impeccable personal grooming standards to uphold the professional and property style of the resort. Execute complex recipes and techniques developed by Chef Michael Mina with precision and attention to detail. Consistently produce dishes to the highest standards, ensuring flavor profiles and presentations meet the restaurant’s expectations Assumes 100% responsibility for the quality and integrity of products served. Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards. Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades. Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler. Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner. Participates in ordering, menu development and recipe development. Documents new kitchen recipes in standard corporate format. Maintain a hygienic and safe working environment at all times. Reports to work punctually and assist in the event of an emergency outlined within restaurant standards. Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda. Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs. Assist with the AM opening duties of production Cooks so that service is set up on time. Produce and regularly check quality of powders, herb oils and vegetable stocks. Document any variations on recipes or techniques. Ensure that all food is consistently prepared according to restaurant’s standards. Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress. Check quality of mis-en-place from the previous service. Discern quality of produce and ingredients used. Document any new items as well as variations on recipes and techniques. Document the precise preparation of any new items. Ensure that all food is consistently prepared according to restaurant’s standards. Ensure that all necessary items are in the restaurant or ordered for that day’s delivery. Motivate and help production Cooks finish jobs ahead of schedule. Produce mis-en-place according to specific recipe and prep list guidelines. Provide all stations with the required herbs and oils for service. Assist in other stations when necessary. Have necessary China online before service. Butcher and process fish and seafood according to Executive Chef’s specific guidelines. Inventory and ice all fish and seafood items. Cryovac all necessary items. Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day. Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.

Requirements

Minimum 2 years of kitchen preparation and cooking in a fine dining restaurant.
Culinary degree or equivalent from a reputable culinary institution.
High school diploma or equivalent education.
Carrying or lifting items weighing up to 50 pounds.
Knowledge of culinary techniques, food safety, and sanitation standards.
Strong leadership and interpersonal skills.
Excellent organizational and multitasking abilities.
Ability to work in a fast-paced environment.
Knowledge of inventory management and ordering processes.
Willingness to assist in other areas when necessary and reasonably requested.
Flexible schedule, able to work evenings, weekends, and holidays.

Responsibilities

Promote Regent’s service philosophy and style through our people attributes.
Maintain impeccable personal grooming standards to uphold the professional and property style of the resort.
Execute complex recipes and techniques developed by Chef Michael Mina with precision and attention to detail.
Consistently produce dishes to the highest standards, ensuring flavor profiles and presentations meet the restaurant’s expectations
Assumes 100% responsibility for the quality and integrity of products served.
Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
Participates in ordering, menu development and recipe development.
Documents new kitchen recipes in standard corporate format.
Maintain a hygienic and safe working environment at all times.
Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs.
Assist with the AM opening duties of production Cooks so that service is set up on time.
Produce and regularly check quality of powders, herb oils and vegetable stocks.
Document any variations on recipes or techniques.
Ensure that all food is consistently prepared according to restaurant’s standards.
Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
Check quality of mis-en-place from the previous service.
Discern quality of produce and ingredients used.
Document any new items as well as variations on recipes and techniques.
Document the precise preparation of any new items.
Ensure that all food is consistently prepared according to restaurant’s standards.
Ensure that all necessary items are in the restaurant or ordered for that day’s delivery.
Motivate and help production Cooks finish jobs ahead of schedule.
Produce mis-en-place according to specific recipe and prep list guidelines.
Provide all stations with the required herbs and oils for service.
Assist in other stations when necessary.
Have necessary China online before service.
Butcher and process fish and seafood according to Executive Chef’s specific guidelines.
Inventory and ice all fish and seafood items.
Cryovac all necessary items.
Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day.
Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.