Lead Cook

Sonesta International Hotels Corporation•Seattle, WA

13d•Onsite

About The Position

The Lead Cook plays a key role in supporting the hotel's mission and overall success by achieving performance objectives related to breakfast, banquet, and dinner operations. This position involves assisting the culinary team, ensuring high standards of quality and consistency are achieved. The Lead Cook is committed to delivering exceptional service in all interactions with guests and clients, in alignment with Sonesta G.U.E.S.T. standards.

Requirements

3–5 years of experience in a hotel or restaurant kitchen, or an equivalent combination of education and experience.
Experience working in a fast-paced kitchen environment, including preparation of meals for large groups or banquet-style service.
Ability to speak, read, and write fluent English; additional language skills are a plus.
Basic math, reading, and writing skills required.
Ability to stand, bend, climb, kneel, and move throughout the facility for extended periods.
Ability to lift, carry, push, or pull items weighing up to 75 pounds.
Comfortable working with commercial cleaning chemicals and maintaining safety standards.
Must obtain and maintain a valid Washington state Food Handler Certification.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays as required.

Responsibilities

Prepare and execute all food orders in a timely and consistent manner in accordance with established recipes and quality standards.
Ensure proper preparation methods, cooking times, presentation, and portion control.
Monitor and test food to verify quality, taste, texture, appearance, and temperature standards.
Follow detailed prep lists and instructions provided by the Executive Chef.
Assist in interpreting Banquet Event Orders (BEOs) and executing events accurately.
Maintain a clean, organized, and sanitary kitchen and service environment, including equipment, workstations, and storage areas.
Adhere to all health, sanitation, and safety standards in compliance with local regulations and company policies.
Properly handle, store, label, and rotate food products to ensure freshness, safety, and minimal waste.
Complete all opening and closing cleaning duties as assigned.
Monitor station inventory and communicate supply needs to Executive Chef.
Follow proper procedures for storage and security of food, equipment, and supplies.
Inspect kitchen equipment regularly to ensure proper operation and report any malfunctions or safety hazards to F&B management.
Provide directions and support for kitchen staff to ensure efficient and consistent operations.
Collaborate with the F&B Manager and Executive Chef to support daily operations and service standards.
Assist in training team members and monitoring performance, recommending corrective action when needed.
Conduct or support pre-shift meetings to communicate daily events, priorities, and menu items.
Assist Executive Chef with seasonal menu creation and execution.
Ensure compliance with all applicable federal, state, and local laws related to health, safety, sanitation, and food handling.
Maintain professional appearance and adhere to uniform and grooming standards.
Perform other duties as assigned to support kitchen and hotel operations.