Lead Cook- Navy Pier

Compass Group•Chicago, IL

2d•$27 - $29•Onsite

About The Position

Provides guidance, training, and support to Cook 1 and Cook 2 team members. Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local, and company standards, guidelines, and regulations.

Requirements

Ability to stand and walk for extended periods.
Ability to communicate effectively through speaking and listening.
Ability to see at close range, at a distance, and to distinguish colors.
Manual dexterity required to safely operate kitchen equipment.
Ability to lift and carry up to 50 pounds.
Ability to work a flexible schedule, including evenings, weekends, and holidays as needed
Minimum of three years of cooking experience.
Must successfully complete both a written and a practical skills assessment demonstrating the knowledge and abilities required for the position.

Responsibilities

Understand, demonstrate, and uphold all Levy Team Member standards in every interaction with guests and fellow team members.
Attend all required new hire and departmental orientation sessions before beginning work.
Create a positive experience for guests and team members by maintaining a friendly, helpful, and professional attitude.
Answer questions, provide solutions, and anticipate the needs of guests and team members.
Review and understand daily prep sheets and communicate any questions or concerns.
Demonstrate proficiency in food preparation techniques and cooking methods.
Communicate special requests or operational needs to the Executive Chef, Sous Chef, or other appropriate leaders.
Maintain a professional demeanor and wear the required uniform at all times.
Be prepared to accommodate guest requests and understand all event-specific requirements.
Build and maintain positive working relationships with management and team members throughout the operation.
Follow all food safety and sanitation standards, ensuring hot foods remain hot and cold foods remain cold.
Practice safe food handling, cleaning procedures, and sanitation standards at all times.
Safely operate kitchen equipment and help minimize unnecessary wear and damage.
Immediately report equipment malfunctions or safety hazards to management.
Respond appropriately during service interruptions or emergencies to minimize disruption.
Maintain a flexible, positive attitude while working in fast-paced or changing environments.
Follow established portion control standards.
Maintain clean and organized coolers and freezers.
Prepare food according to company recipes and quality standards.
Consistently produce high-quality food that meets guest expectations and company standards.
Help reduce food waste through proper storage, labeling, dating, cooling, and reheating procedures in accordance with local health regulations.
Prepare recipes using standardized recipe guidelines.
Demonstrate proficiency in preparing stocks, sauces, soups, baked products, and other menu items.
Properly present and display food according to established standards.
Cross-train and assist in the development of Cook 1 and Cook 2 team members.
Perform other duties as assigned by the Executive Chef, Sous Chef, or other members of management.