Lead Cook

HRI Hospitality•Nashville, TN

2d•Onsite

About The Position

The Lead Cook has responsibility for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs, and may include weekends and holidays. Hilton Tempo offers an engaging environment for hospitality professionals who thrive on energetic guest experiences and creative operational challenges. Located near Music Row and within walking distance of the city’s vibrant entertainment, dining, and cultural scene, the hotel provides a dynamic urban setting where leaders can shape memorable stays for both business and leisure travelers.

Requirements

Minimum of two years hospitality or restaurant food service experience required.
Able to work with little or no supervision.
Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Nice To Haves

High school graduate or equivalent preferred.

Responsibilities

Responsible for executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
Understand food cost and portion control without sacrificing quality.
Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
Accommodate guests’ special requests.
Maintain clean work area, practicing “clean as you go” policy.
Place orders in absence of the Chef/Sous Chef and assist with inventory and receiving of food & beverage product.
Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.
Assist with any reports as required (inventory, food costs, beverage costs, etc.)
Maintain sanitation and safety standards with anyone entering the kitchen area.
Maintain effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered.
Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.
Watch for safety hazards and report them immediately to your Department Supervisor.
Assist on the preparation of various foods while maintaining a clean area.