Lead Cook

Renaissance Des Moines•Des Moines, IA

36d•Onsite

About The Position

The beautiful and historic Renaissance Des Moines Savery Hotel is currently seeking a dynamic and experienced Lead Cook at our StepStone Hospitality managed hotel. We are looking for a motivated individual who thrives in a fast-paced environment and is passionate about delivering exceptional guest experiences. This role requires outstanding organizational and communication skills, a proven ability to multitask and a commitment to excellence in hospitality.

Requirements

Previous cooking experience in a restaurant or commercial kitchen preferred.
Understanding of basic cooking techniques and kitchen equipment.
Strong attention to detail, organization, and time management.
Ability to follow recipes and take direction.
A food handler’s permit or certification may be required depending on location.
Physical stamina for standing, lifting, and working in a hot kitchen for extended periods
Fast-paced kitchen environment with tight timelines.
Must be available for evenings, weekends, and holidays.
Must know the English language to effectively communicate with guests, associates, and vendors.
Ability to scrupulously follow all StepStone and hotel policies and procedures.
Attend required meetings.
Minimum lifting of 50 pounds.
Pushing, bending, stooping, upward reaching, and manual dexterity.
Hearing, reading, and writing.
Minimum pulling of 50 pounds.
Other duties may be assigned.

Responsibilities

Prepare and cook menu items according to standard recipes, portion sizes, and presentation guidelines.
Set up and stock stations with all necessary ingredients and equipment.
Ensure food is cooked and held at proper temperatures and follows food safety regulations.
Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas.
Assist with receiving deliveries and storing food and supplies properly.
Follow all sanitation and food handling procedures, including proper labeling and rotation (FIFO).
Work efficiently under pressure during high-volume service periods.
Assist with prep work, cleaning duties, and other kitchen tasks as assigned.
Communicate effectively with kitchen staff and front-of-house team for smooth service flow.
Always maintain soap and sanitation buckets at each station.
Open the kitchen and close the kitchen in the absence of supervisors.
Adhere to all prepared written recipes for all menu items.
Report out-of-stock items to the supervisor.
Prepare all sauces and all dishes for breakfast, dinner menus per SOP and recipe standards.
Help set up the restaurant and employee cafeteria buffet as applicable.
Prepare all menu and featured items under the Executive Chef’s direction.
Perform the duties of the Prep List schedule.
Assist with banquet preparation