Lead Cook

Hilton Grand Vacations•Four Corners, FL

About The Position

The Lead Cook supports the Executive Chef and Kitchen Manager in overseeing daily kitchen operations and ensuring consistent delivery of high-quality food. This is a hands-on role that includes guiding and training associates, assisting with purchasing and cost control, and upholding food safety and sanitation standards. The Lead Cook helps maintain a clean, safe, and efficient kitchen while fostering a positive and respectful work environment. The role includes supervising and delegating tasks to a team of four to five line staff, ensuring food preparation and presentation standards, assisting with inventory and ordering, and collaborating on seasonal menu updates and service changes. The Lead Cook is also expected to complete required company training, follow company policies and procedures, and perform other duties as assigned. The work involves a limited-space kitchen and physically demanding tasks. Conditions may include moderate noise, outdoor weather, high places, and extreme heat or cold. The posting specifies availability for both day and evening shifts.

Requirements

Prior leadership or supervisory experience in a hotel, restaurant, or high-end kitchen.
Strong background in restaurant operations and culinary fundamentals.
Excellent palate and knowledge of seasonal ingredients.
Food Safety Certification required.
Ability to bend, lift up to 60 lb., reach overhead, climb, sit, stand, walk, push, pull, and move about a limited-space work area without special accommodations.
Availability for both day and evening shifts.
Strong communication, time management, and team leadership skills.
Ability to multitask and remain composed in a fast-paced, dynamic environment.

Nice To Haves

Ability to multitask and remain composed in a fast-paced, dynamic environment.
Strong communication, time management, and team leadership skills.
Availability for both day and evening shifts.

Responsibilities

Execute daily kitchen operations and support back-of-house team leadership.
Supervise, train, and delegate tasks to line staff (team of 4–5).
Ensure proper food preparation, portioning, and presentation standards.
Assist in ordering, receiving, inventory management, and cost control.
Maintain food safety and sanitation standards.
Collaborate with the Executive Chef on seasonal menu updates and service changes.
Monitor cleanliness, organization, and equipment maintenance.
Uphold a team culture of dignity, respect, and high performance.
Complete required company training and compliance courses as assigned.
Adhere to company standards, policies, and procedures.
Perform additional or related duties as assigned.
Multitask and remain composed in a fast-paced, dynamic environment.
Demonstrate the Hilton Grand Vacations values of Hospitality, Integrity, Leadership, Teamwork, Ownership, and Now.