LEAD COOK

MDM Group Marriotts•Miami, FL

14h•Onsite

About The Position

The Lead Cook is responsible for preparing and finishing foods on all stations within the kitchen; unloading deliveries; stocking and rotating products; and maintaining the cleanliness and sanitation of the work areas and equipment according to the Health Department and Boulud Sud’s standards. The Lead Cook will be assigned to either the AM or PM shifts, working on mise en place and/or service. The position requires strong communication skills, as well as the ability to complete basic mathematical calculations, read and follow menus and recipes, and work within a team environment. 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.

Requirements

High school diploma/G.E.D. equivalent
At least 2 years of related work experience
Strong communication skills
Ability to complete basic mathematical calculations
Ability to read and follow menus and recipes
Ability to work within a team environment
Follow 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
Follow company and department safety and security policies and procedures
Report work-related accidents, or other injuries immediately upon occurrence to manager/supervisor
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines
Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury
Complete appropriate safety training and certifications to perform work tasks
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel
Follow property-specific procedures for handling emergencies
Follow company and department policies and procedures
Protect company tools, equipment, machines, or other assets
Ensure uniform, nametags, and personal appearance are clean, hygienic, professional, and in compliance with company policies and procedures
Protect the privacy and security of guests and coworkers
Assist other employees to ensure proper coverage and prompt guest service
Speak to guests and co-workers using clear, appropriate, and professional language
Support all co-workers and treat them with dignity and respect
Develop and maintain positive and productive working relationships with other employees and departments
Partner with and assist others to promote an environment of teamwork and achieve common goals
Comply with quality assurance expectations and standards
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
Follow appropriate personal hygiene procedures
Follow and ensure compliance with food safety and handling policies and procedures
Ensure the quality of the food items and notify the manager if a product does not meet specifications
Monitor the quantity of food that is prepared and the portions that are served
Communicate any assistance needed during busy periods to the Chef
Operate ovens, stoves, grills, microwaves, and fryers
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
Wash and disinfect kitchen area
Set up and break down workstation
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines
Disassemble and assemble kitchen equipment following safety procedures
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 preparing salads, cold sandwiches, condiments, and dressings
Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons
Break down the station and return and label backup items according to proper food handling procedures

Nice To Haves

No supervisory experience is required

Responsibilities

Prepare and finish foods 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.
Prepare all potentially hazardous foods at the correct temperature according to the 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 the food items and notify the manager if a product does not meet specifications.
Monitor the quantity of food that is prepared and the portions that are served to control food waste.
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
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 all local, state, and federal regulations.
Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions.
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 preparing salads, cold sandwiches, condiments, and dressings.
Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons.
Break down the station and return and label backup items according to proper food handling procedures.