Lead Cook

Peregrine Hospitality•Clearwater, FL

25d

About The Position

Why work for Us? At Peregrine Hospitality, we believe that exceptional experiences are created by passionate and talented people. By joining our Team, you become part of a culture that values excellence, innovation, and genuine hospitality. Essential Functions Able to work on all Stations in a la carte outlets and banquet production Actively participates in training of culinary skills to junior staff Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Keeps work station clean & organized including fridge/freezers, countertops, range tops Ensures that station opening and closing procedures are carried out to standard Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense. Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to the respective MOD in a timely fashion Complete other job-related duties as assigned by your supervisor Responsible for the day-to-day operations of his/her station Prepares lists of food products required for station for Sous Chef order and approval

Requirements

Understand the mission, vision, and goals of the hotel
Must have experience in both a la carte and production cooking
Ability to read recipes and follow their instructions.
Extensive knowledge of revenue management.
Knowledge of hotels and competitive market.
Ability to analyze data and establish appropriate action plans.
High School diploma or GED equivalence required.
Minimum 3 years' experience in a hotel or upscale restaurants preferred.
Will be required to work flexible scheduled shifts based on business needs
Must be able to lift and/or carry up to 40 pounds frequently to assist guests
Ability to stand for extended periods of time
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 bend and twist, push, and pull, stoop, and kneel
Ascend and descend a ladder

Responsibilities

Able to work on all Stations in a la carte outlets and banquet production
Actively participates in training of culinary skills to junior staff
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keeps work station clean & organized including fridge/freezers, countertops, range tops
Ensures that station opening and closing procedures are carried out to standard
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Operate all kitchen equipment and conduct themselves with safety in mind at all times
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to the respective MOD in a timely fashion
Complete other job-related duties as assigned by your supervisor
Responsible for the day-to-day operations of his/her station
Prepares lists of food products required for station for Sous Chef order and approval