Lead Cook

HRI Hospitality • Nashville, TN

3d

About The Position

The Lead Cook is responsible for meal preparation and assigned kitchen duties for hotel restaurant and catering functions. The role helps ensure culinary staff work together to prepare food while following proper food-handling and safety guidelines. Work hours and days vary according to business needs and may include weekends and holidays.

The Lead Cook supports food quality and presentation, food cost and portion control, kitchen cleanliness and organization, inventory, ordering, and staff training. The role also coordinates catering reservations and food preparation with the Sales Department and helps ensure guest satisfaction.

Requirements

• At least two years of hospitality or restaurant food service experience.
• Ability to work with little or no supervision.
• Ability to read, write, and communicate verbally effectively and professionally with other business departments, guests, and vendors.
• Ability to handle difficult situations and people diplomatically while maintaining professionalism.

Nice To Haves

• High school graduation or equivalent is preferred.

Responsibilities

• Prepare food for hotel restaurant and catering functions and help ensure culinary staff work in concert.
• Follow proper food-handling, sanitation, and safety guidelines.
• Monitor food costs and portion control while maintaining quality.
• Assist with food quality and presentation, and maintain cleanliness and organization in the kitchen and restaurant as needed.
• Accommodate guests’ special requests.
• Keep the work area clean and follow the “clean as you go” policy.
• Place orders when the Chef or Sous Chef is absent; assist with inventory and receiving food and beverage products.
• Use First-in, First Out (FIFO) practices to help control inventory and food costs.
• Assist with required reports, including inventory, food costs, and beverage costs.
• Communicate with the Chef or Sous Chef and cook staff about items that need to be ordered.
• Assist with training and monitoring kitchen personnel as needed.
• Coordinate catering reservations and food preparation with the Sales Department, and follow up on menu items and costs for special menu requests.
• Identify safety hazards and report them immediately to the Department Supervisor.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed