H6300 RED HAT GRILLE LEAD COOK

Inn of the Mountain Gods Resort and Casino • Mescalero, NM

8h

About The Position

The Lead Cook assists with the general production and operation of restaurant kitchens across all food and beverage outlets. The role supports food preparation and service, helps ensure outlets open on time, maintains food quality and safety, and assists and directs kitchen team members during assigned shifts. The position reports to the Restaurant Sous Chef and has no listed supervisory reports, while directing, coaching, and monitoring kitchen staff during the assigned shift.

The Lead Cook is expected to meet the organization’s hospitality, performance, service, professionalism, attendance, communication, and teamwork standards. The role requires a high school diploma or GED and five years of job-related experience in high-volume cooking for a full-production kitchen, including two years in a supervisory or lead position, or an equivalent combination of education and experience. The team member must supply their own work tools and be able to meet the physical demands of the role.

Requirements

• High school diploma or GED.
• Five years of job-related experience in high-volume cooking for a full-production kitchen, including two years of supervisory experience or a lead position; an equivalent combination of education and experience may be substituted.
• Must supply own work tools.
• Must be able to use handheld communications devices.
• Must occasionally lift and/or move up to 100 pounds according to the education and experience requirements section; the physical demands section states occasional lifting and/or moving of up to 50 pounds.
• Must be able to stand for several hours and frequently stand, walk, use hands to finger, handle or feel, reach, stoop, kneel, crouch or crawl, talk, and hear.
• Meet the organization’s attendance and appearance standards and demonstrate its stated values and hospitality behaviors.

Responsibilities

• Check inventory and order supplies as needed; request and inventory items for ordering and communicate shortages before supplies run out.
• Ensure outlets open on time and food stations are prepared and restocked to par.
• Follow recipes and portion standards.
• Inspect food freshness and expiration dates, monitor temperatures, and rotate items using First In-First Out procedures.
• Ensure kitchen team members perform line duties efficiently; train and monitor team members on job tasks.
• Complete daily forms, including transfers and waste sheets.
• Report food that is not of usable quality to management before discarding it.
• Maintain a clean and sanitized work area and protect resort property and equipment.
• Maintain food quality during preparation and monitor production to avoid waste.
• Direct, supervise, coach, and discipline kitchen staff during the assigned shift.
• Prepare food and supplies in a timely manner as directed by the Chef or Sous Chef, and assist kitchen staff as needed.
• Provide guest service, respond promptly and professionally to comments and complaints, and take ownership of guest problems until resolved.
• Communicate relevant information to other team members and the next shift; report guest feedback and conditions that do not meet resort standards to a supervisor or manager.
• Support team and resort goals, help other team members and departments, and contribute ideas to improve service and performance.
• Meet attendance and appearance standards and work all Marketing Special Events and Concerts.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED