Lead Cook (49990)

Welbilt•Coppell, TX

7d•Onsite

About The Position

The Welbilt Customer Experience Center (WEC) in Coppell, Texas, is seeking an experienced and service‑oriented Lead Cook to support daily culinary operations and customer-facing experiences within our dynamic facility. Working directly with the Executive Chef and Executive Sous Chef, this role is essential to delivering consistent, high-quality food execution that enhances the overall guest experience. The Lead Cook is a hands-on culinary professional who takes pride in craftsmanship, professionalism, and hospitality. This position plays a key role in executing menus for daily service, events, and demonstrations while supporting a clean, organized, and collaborative kitchen environment that reflects Welbilt’s commitment to excellence, integrity, and innovation.

Responsibilities

Prepare and execute menu items including soups, salads, entrées, and accompaniments for daily service, events, and culinary demonstrations.
Apply a range of cooking techniques including grilling, baking, roasting, frying, and sautéing to deliver consistent, high-quality results.
Follow standardized recipes, portioning, and plating guidelines to ensure consistency across all dishes.
Ensure all food meets Welbilt standards for taste, presentation, temperature, and service readiness.
Demonstrate care and attention to guest needs by accurately accommodating dietary guidelines, food allergies, and special requests when required.
Set up, maintain, and break down cooking stations before, during, and after service.
Prepare ingredients in advance, including chopping, slicing, marinating, and batch preparation.
Inspect ingredients for freshness and quality to ensure safe and appealing food service.
Support WEC team and culinary leadership during peak service periods, events, and VIP visits to ensure smooth and timely execution.
Monitor ingredient and supply levels throughout service to support uninterrupted operations.
Communicate stock needs and assist with reordering as needed.
Properly label, store, rotate, and handle food products in accordance with FIFO and food safety standards.
Maintain organized storage and prep areas to support efficiency and cleanliness.
Maintain a clean, organized, and professional kitchen environment that reflects pride in craftsmanship and respect for guests and teammates.
Follow all food safety, sanitation, and health regulations at all times.
Properly clean and sanitize utensils, equipment, and work surfaces.
Ensure food is stored at appropriate temperatures to prevent contamination.
Communicate clearly and respectfully with kitchen staff and culinary leadership.
Foster a positive, team-oriented kitchen culture built on professionalism and hospitality.
Assist with guiding or supporting temporary or back-of-house (BOH) staff as assigned.
Contribute to a calm, polished, and service-focused environment during live service and events.