Lead Cook ("Cocinero Lider")

Azul Hospitality•Santa Barbara, CA

3d•$23 - $28•Onsite

About The Position

Assist the Executive Chef with the daily operation of the kitchen department. Prepare food for hotel outlets using standardized recipes while complying with sanitation, health, and personal hygiene standards. Coordinate kitchen staff to support timely service and consistent food quality and presentation. The role may also involve guest inquiries, reporting safety or maintenance issues, following company policies, and performing other reasonable duties assigned by supervisors. Schedules may vary according to hotel business needs, and attendance at scheduled training sessions and meetings is required.

Requirements

High school diploma or equivalent education.
Minimum of 2 years of cooking experience; high-volume experience preferred.
Food Handlers certification 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, including with patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods such as grilling, baking, and boiling.
Ability to perform essential job functions with or without reasonable accommodation.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with company standards.
Regular attendance and ability to attend scheduled training sessions and meetings.
Ability to work varying schedules according to hotel business needs.
Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, for one hour or more.
Ability to stand and maintain well-paced mobility for up to four hours; maneuver between simultaneous functions and work in limited spaces.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to grasp, write, stand, sit, walk, perform repetitive motions, bend, climb, listen, and hear.
Hearing, smelling, tasting, and visual ability to assess product quality and detect emergencies; near vision, color vision, and depth perception.
Ability to communicate continuously with staff, guests, and supervisors and to use fingers, wrists, and hands for picking, pinching, typing, and carrying out substantial movements.

Nice To Haves

High-volume cooking experience.

Responsibilities

Read menus to estimate food requirements and help the Executive Chef order food from suppliers.
Assist with training new culinary staff members.
Coordinate and expedite kitchen staff to support timely service and consistent food quality and presentation.
Prepare food items 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 stations with the mise en place required to service functions.
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 that prepared food meets quality and quantity requirements.
Assist with guest inquiries when required.
Follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other duties assigned by a manager or supervisor.