Lead Cook ("Cocinero Lider")

Azul Hospitality•Palm Springs, CA

3d•$25 - $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 position may also involve assisting guests, reporting maintenance and safety issues, and performing other reasonable duties requested by supervisors. Staff may be scheduled to work varying hours based on hotel business needs and must attend scheduled training sessions and meetings.

Requirements

High school diploma or equivalent education.
At least 2 years of cooking experience; high-volume experience preferred.
Food Handler certification required.
Able to speak, read, write, and understand the primary workplace language.
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.
Able to deal effectively with internal and external customers, including with patience, tact, and diplomacy, and 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.
Able to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, for one hour or more.
Able to stand and exert well-paced mobility for up to four hours at a time, maneuver between simultaneous functions, and work in limited spaces.
Able to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Able to perform grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing, and have listening, hearing, and visual acuity.
Able to use hearing, smell, taste, and vision to assess product quality and detect emergencies.
Able to communicate continuously with staff, guests, and supervisors.
Able to use fingers, wrists, and hands for picking, pinching, typing, and carrying out substantial movements.
Maintain a neat, clean, and well-groomed appearance according to Azul Hospitality and property-specific grooming and uniform standards.
Maintain regular attendance and attend scheduled training sessions and meetings.
Comply with Azul Hospitality rules and regulations for the safe and effective operation of hotel facilities.

Responsibilities

Read menus to estimate food requirements and help the Executive Chef order supplies from vendors.
Assist in training new culinary staff members.
Coordinate and expedite kitchen staff to support prompt 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 kitchen stations with the required mise en place for service and functions.
Adjust temperature controls for 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 as needed.
Follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, and injuries.
Perform other duties assigned by a manager or supervisor.