Hotel Carmichael- Restaurant 1 - Lead Cook, I

Coury Hospitality•Carmel, IN

22h

About The Position

The Lead Cook prepares a variety of foods for breakfast, lunch, or dinner at an assigned kitchen station. The role includes setting up and breaking down the station and preparing food in accordance with company standards, standardized recipes, portion sizes, and quality requirements. The Lead Cook uses a range of kitchen equipment and follows safety, food-handling, and sanitation procedures. The position also supervises kitchen staff to support guest satisfaction, teamwork, and clear communication, and helps control waste and food costs. Additional tasks or responsibilities may be assigned or revised according to business volume and operational needs.

Requirements

Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality regardless of business or staffing levels.
Ability to adapt to change, new situations, staffing changes, and procedure changes.
Ability to absorb a large amount of information in a short period of time.
Good and safe knife and equipment skills.
Ability to work without supervision, motivate others, and show initiative.
Ability to stand on hard surfaces for up to eight hours.
Ability to bend, stoop, and walk.
Ability to lift and pull boxes, pans, and trays weighing up to 50 pounds.

Responsibilities

Set up, clear, and break down the assigned workstation.
Follow written and oral menu and standardized-recipe instructions.
Prepare selected foods to specified portion sizes and quality standards.
Prepare menu items using methods such as roasting, broiling, baking, frying, steaming, and stewing meat, fish, and poultry.
Use kitchen equipment safely to prevent personal injury and equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed.
Disassemble and reassemble kitchen equipment components and accessories for cleaning.
Identify food-related hazards and risks, and report hazards, risks, and maintenance problems to the Manager.
Supervise kitchen staff to support guest satisfaction.
Maintain teamwork and open communication with coworkers and supervisors, and treat them with professional respect.
Control waste and maintain food cost.
Maintain sanitation requirements, including product rotation, temperature control, storage, cooling, and food-handling procedures.
Follow food-preparation policies and procedures and continually train and retrain in food preparation, safety, and sanitation.
Respond professionally to questions and requests and provide customers with a high level of care and service.
Perform additional or revised tasks as assigned by the Manager according to business volume and operational needs.