Lead Cook | Courtyard Natick

CSM Careers•Natick, MA

11d•Onsite

About The Position

Accountable for supervising staff to ensure the highest level of food quality and production to standards. Responsible for daily line checks, ongoing audits of consistency and quality, and follow-up as necessary. Recognizes opportunities for improvement and implements the necessary changes. Develops standard operating procedures to maximize quality. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service. Ensures outstanding presentation through use of records and photographs, and monitors that plate set-ups meet the photo-record standards. Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs. Works closely with manager to monitor and keep kitchen expenses down and maximize profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows CSM procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources. Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality. Responsible for training all employees and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to CSM training policies. Ensures all company, brand, and department specific training requirements are met. Leads by example with food safety standards and food storage. Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all CSM procedures for guest/employee incidents. Works with manager and assists with interviewing, hiring, coaching, and development of all employees. Helps evaluate staff performance and takes appropriate corrective action as needed to hold employees accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees. Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all required meetings to ensure proper communication/planning occurs. Adheres to all CSM Standard Operating Procedures.

Requirements

2+ years of progressive lead cook or kitchen supervisory experience required.
Must be detail oriented.
Ability to communicate well with all levels within and outside the organization.
Ability to problem-solve with employees.
Must be able to manage multiple priorities in a fast-paced environment.
High school diploma or GED required.
Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift.
Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, bending, carrying, and lifting throughout the shift.

Nice To Haves

College and/or culinary degree or equivalent experience required.
Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

Supervising staff to ensure highest level of food quality and production to standards.
Performing daily line checks, ongoing audits of consistency and quality, and follow up as necessary.
Developing standard operating procedures to maximize quality.
Ensuring food preparation and delivery standards are met for banquet events and all outlets.
Ensuring outstanding presentation through use records and photographs.
Training team on menu changes and developing new menu items.
Monitoring and keeping kitchen expenses down and maximizing profitability.
Effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
Controlling food cost while maximizing food and beverage revenue.
Managing and maintaining company assets to stay within budget guidelines.
Ensuring guest satisfaction by ensuring food and beverage standards are met.
Identifying and addressing guest concerns in a timely and efficient manner.
Training kitchen staff on operational standards and ticket times.
Training all employees and ensuring training records are maintained.
Analyzing quality issues, identifying training needs and ensuring implementation to improve results.
Ensuring all company, brand, and department specific training requirements are met.
Leading by example with food safety standards and food storage.
Conducting routine inspections of food and beverage operations to maintain quality standards.
Ensuring a clean and safe work environment.
Assisting with interviewing, hiring, coaching, and development of all employees.
Evaluating staff performance and taking appropriate corrective action.
Motivating staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees.
Effective self/workload management.
Demonstrating clear written and verbal communication skills.
Promoting collaboration and positive, professional work environment.
Attending all required meetings.
Adhering to all CSM Standard Operating Procedures.