Lead Cook

Peregrine Hospitality•Lawrence, KS

81d•Onsite

About The Position

As a Lead Cook, you will be responsible for maintaining the highest standards of food quality and presentation in your workstation as directed by the head chef on duty. You will have the ability to support a team in day-to-day operations and work in all areas of the kitchen, including restaurants and production areas such as outlets, banquets, pastry, and stewarding.

Requirements

Understand and align with the mission, vision, and goals of the hotel.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
Ability to comprehend and follow recipes.
Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.
Must be able to lift and/or carry up to 50 pounds.
Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation.
Ability to stand and walk for extended periods of time.
Ability to bend and twist, push and pull, stoop, and kneel.
Proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Responsibilities

Work on all stations in outlets, pastry, cafeteria, and banquet production, managing day-to-day station operations.
Participate actively in training junior staff in culinary skills.
Adhere to standardized recipes and specifications to maintain consistency and quality.
Maintain cleanliness and organization of workstations, including fridge/freezers, countertops, and range tops, and ensure proper station opening and closing procedures.
Minimize overproduction and food waste through proper rotation, labeling, and storage to control food costs.
Operate kitchen equipment safely and report any deficiencies in equipment or food quality to the MOD promptly.
Ensure all food products are handled, stored, prepared, and served in compliance with hotel and government food safety guidelines.
Complete other job-related duties as assigned by the supervisor, including preparing food product lists for Sous Chef approval.
Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, and safety and security procedures.
Perform all additional duties as assigned by management.