Lead Cook l

Remington Hospitality • Yountville, CA

19h • Onsite

About The Position

This role is responsible for preparing menu items, directing and training line cooks, and maintaining a clean and organized work environment. The Lead Cook will also manage production and prep work, communicate assignments, set up and break down workstations, and inform the Sous Chef about supply needs.

Requirements

• 5 years' experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• High work ethic and self-initiative
• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset

Nice To Haves

• May be required to work varying schedules to include nights, weekends, and holidays
• Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Directs, trains, and monitors performance of Line Cooks.
• Maintains organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Set up work station with required mis en place, tools, equipment and supplies.
• Breakdown work stations and complete closing duties at the end of last shift of the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed