BOULUD SUD LEAD COOK

MDM Group Marriotts•Miami, FL

2d•$22 - $23•Onsite

About The Position

The Lead Cook is responsible for preparing and finishing food on all stations within the kitchen. This includes unloading deliveries, stocking and rotating products, and maintaining the cleanliness and sanitation of work areas and equipment according to Health Department and Boulud Sud standards. The position requires strong communication skills, the ability to complete basic mathematical calculations, read and follow menus and recipes, and work within a team environment. The role also involves following all company safety and security policies, reporting maintenance needs, accidents, injuries, and unsafe work conditions, and completing safety training. Ensuring uniform and personal appearance are clean and professional, maintaining confidentiality, and protecting company assets are also key aspects. The Lead Cook must develop and maintain positive working relationships, support team goals, and listen and respond appropriately to employee concerns, while ensuring adherence to quality expectations and standards. This role requires standing, sitting, or walking for extended periods, reaching overhead and below the knees, and moving, lifting, carrying, pushing, and pulling objects weighing less than or equal to 25 pounds without assistance. Other reasonable job duties may be requested by Supervisors.

Requirements

Strong communication skills.
Ability to complete basic mathematical calculations.
Ability to read and follow menus and recipes.
Ability to work within a team environment.
High school diploma/G.E.D. equivalent.
At least 2 years of related work experience.

Nice To Haves

No supervisory experience is required.

Responsibilities

Prepare and finish food on all stations within the kitchen.
Unload deliveries.
Stock and rotate products.
Maintain cleanliness and sanitation of work areas and equipment.
Follow all company safety and security policies and procedures.
Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.
Complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional.
Maintain the confidentiality of proprietary information.
Protect company assets.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period or an entire work shift.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Perform other reasonable job duties as requested by Supervisors.
Prepare all potentially hazardous foods at the correct temperature according to HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
Follow and ensure compliance with food safety and handling policies and procedures.
Ensure the quality of food items and notify the manager if a product does not meet specifications.
Monitor the quantity of food prepared and portions served to control food waste.
Communicate any assistance needed during busy periods to the Chef.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Check and ensure the correctness of the temperature of appliances and food.
Report maintenance issues immediately to appropriate personnel.
Maintain up-to-date knowledge of company Food Safety Programs and relevant regulations.
Wash and disinfect kitchen area including tables, tools, knives, and equipment.
Set up and break down workstation with required mise en place, tools, equipment, and supplies.
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Use kitchen tools safely and appropriately.
Use measuring tools to precisely measure ingredients and portion sizes.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Wash and peel fresh fruits and vegetables.
Test foods to determine if they have been cooked sufficiently.
Weigh, measure, and mix ingredients according to recipes or personal judgment.
Monitor food quality while preparing food and throughout the day.
Prepare cold foods, including salads, cold sandwiches, condiments, and dressings.
Ensure proper portion, arrangement, and food garnish to be served.
Break down the station and return and label backup items according to proper food handling procedures.