Lead Cook - PM

LodgeWorks•New York, NY

3d•Onsite

About The Position

The Lead Cook prepares, seasons and cooks menu and non-menu orders according to LodgeWorks specifications. The role also cleans and sanitizes kitchens and other work areas, follows safe food-handling and service practices, and works with the chef and Sales staff to serve guests, meeting rooms, events, catering, restaurants and bars. Additional duties include pastry preparation and production, contributing creative ideas for seasonal dessert-menu changes, and making and bagging turndown treats.

Requirements

Possess a food handling certificate.
Be capable of exerting up to 50 pounds of force occasionally.
Be capable of standing for an entire shift or an extended amount of time.
Be capable of reaching overhead, using both hands, leaning over, stooping and kneeling.
Be a team player with a heart for hospitality and a customer-focused approach.
Adapt quickly to change.
Communicate effectively.
Be comfortable following directions, guidelines and work objectives.
Be self-starting, organized and creative.

Responsibilities

Approach guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with LodgeWorks standards.
Inspect and clean food-preparation equipment, work surfaces and serving areas to support safe, sanitary food handling.
Ensure food is fresh and stored properly.
Set up, clear and break down the workstation.
Use kitchen equipment safely and follow equipment-operation procedures.
Identify hazards and risks involving food and equipment, and report hazards, risks and maintenance problems to the Manager.
Control waste and use appropriate portion sizes to maintain food costs.
Monitor food inventories and maintain appropriate stock levels.
Prepare food according to designated recipes and quality standards.
Follow safe work practices, wear protective safety equipment, and comply with MSDS and OSHA standards.
Clean work and storage areas, tools, equipment and floors as needed.
Maintain sanitation requirements, including temperature control, storage, product rotation and product handling.
Complete daily side work.
Make and bag turndown treats for the forecasted day.
Perform pastry preparation and production during service.
Provide creative input on seasonal dessert-menu changes.
Perform other tasks and duties as requested by management.