Lead Cook ("Cocinero Lider")

Azul Hospitality•Phoenix, AZ

6d•Onsite

About The Position

The Lead Cook assists the Executive Chef with daily kitchen operations and prepares food for hotel outlets using standardized recipes while complying with sanitation, health, and personal hygiene standards. The role coordinates and expedites kitchen staff to support timely service and consistent food quality and presentation, and assists with training new culinary staff. The position is for the pre-opening team at AC Hotel by Marriott & Element by Westin in Phoenix, Arizona.

Requirements

High school diploma or equivalent education.
At least 2 years of cooking experience; high-volume cooking experience is preferred.
Food Handler certification required.
Ability to speak, read, write, and understand the primary language used in the workplace.
Good verbal and written communication skills.
Excellent leadership capability and customer relations skills.
Detail-oriented, with strong organizational and communication skills.
Basic computer skills and basic computational ability.
Ability to deal effectively with internal and external customers, including using patience, tact, and diplomacy and gathering accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking methods and procedures such as grilling, baking, and boiling.
Ability to perform the essential functions with or without reasonable accommodation.
Ability to work varying schedules according to hotel business needs.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with company standards.
Ability to work in temperatures ranging from freezers at -10°F to kitchens at +110°F, potentially for one hour or more.
Ability to stand and exert well-paced mobility for up to four hours at a time and maneuver between simultaneous functions in limited spaces.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to perform tasks involving grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Ability to use hearing, smell, taste, and vision to assess product quality and detect emergencies; ability to communicate continuously with staff, guests, and supervisors.
Ability to perform substantial finger, wrist, and hand movements.

Nice To Haves

High-volume cooking experience.

Responsibilities

Read menus to estimate food requirements and help the Executive Chef order food from suppliers.
Assist in training new culinary staff members.
Coordinate and expedite kitchen staff to accelerate service and ensure consistent food quality and presentation.
Prepare food items for customers using predetermined quality methods in a timely and consistent manner.
Measure and mix ingredients according to recipes using kitchen utensils and equipment.
Operate large-volume cooking equipment such as grills, deep-fat fryers, and griddles.
Set up the station with the predetermined mise en place needed to service functions.
Adjust temperature controls for ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets quality and quantity requirements.
Assist with guest inquiries and follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other duties as assigned or reasonably requested by managers and supervisors.
Maintain regular attendance and attend scheduled training sessions and meetings.