H6300 SKI APACHE LEAD COOK
About The Position
The Lead Cook assists with general production and operation of restaurant kitchens across all food and beverage outlets. The position prepares food and supplies as directed by the Chef or Sous Chef, maintains food quality and sanitation, and helps ensure outlets are ready to open on time. The Lead Cook trains, monitors, directs, coaches, and disciplines kitchen staff during assigned shifts, and assists kitchen team members as needed. 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 role. An equivalent combination of education and experience may be substituted. The team member must supply their own work tools and must occasionally lift or move items weighing up to 100 pounds as stated in the education and experience requirements; the physical demands section separately states occasional lifting or moving up to 50 pounds. The work environment is loud and may involve second-hand smoke, biohazardous fluids, hostile guest interactions, and high-stress conditions. The role requires standing for several hours and frequent standing, walking, reaching, handling, and other physical activity. Attendance is expected in accordance with company policy, and the position is required to work all marketing special events and concerts.
Requirements
- High school diploma or GED; an equivalent combination of education and experience may be substituted.
- Five years of job-related experience in high-volume cooking for a full-production kitchen.
- Two years of supervisory experience or experience in a lead position.
- Must supply own work tools.
- Must be able to stand for several hours and occasionally lift or move items weighing up to 50 pounds; the education and experience requirements also state occasional lifting or moving up to 100 pounds.
- Frequently required to stand, walk, use hands to handle or feel, reach, stoop, kneel, crouch or crawl, and talk or hear.
- Must be able to use handheld communications devices.
- Must meet company attendance policy and work all marketing special events and concerts.
Responsibilities
- Check inventory and order supplies as needed; request and inventory items for ordering and communicate shortages before supplies run out.
- Ensure food and beverage outlets are open on time.
- Check, prepare, and restock food stations to par with food and supplies.
- Follow recipes and portion standards.
- Maintain food quality by inspecting freshness, expiration dates, and temperatures, and rotating food according to First In-First Out procedures.
- Ensure kitchen team members perform line duties efficiently and at maximum speed.
- Train and monitor kitchen 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.
- Monitor food preparation quality and 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.
- Assist kitchen staff as needed and perform other duties as assigned.
- Provide guests with directions or venue information and respond promptly and professionally to comments and complaints.
- Report guest complaints and compliments, and report conditions where resort grounds or equipment do not meet standards, to a supervisor or manager.
- Share information needed for the next shift and support team and department success.
- Work all marketing special events and concerts.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
