Lead Cook ("Cocinero Lider")

Red Cliffs Lodge Moab•Moab, UT

9d•$26 - $26•Onsite

About The Position

Assist the Executive Chef with the daily operation of the kitchen department. Prepare food for hotel outlets using standardized recipes while complying with applicable sanitation, health, and personal hygiene standards. The role includes preparing and checking food quality and quantity, coordinating kitchen staff during service, supporting staff training, and maintaining clean, safe work areas. Staff may work varying schedules to meet hotel business needs and are required to attend scheduled training sessions and meetings.

Requirements

At least 2 years of cooking experience; high-volume cooking experience is preferred.
Food Handler certification required.
High school education or equivalent 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 work effectively with internal and external customers, exercising patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking methods such as grilling, baking, and boiling.
Ability to perform the essential functions with or without reasonable accommodation.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with company and property standards.
Regular attendance and ability to work varying schedules according to hotel business needs.
Physical ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, for one hour or more.
Ability to stand and maintain mobility for up to four hours, maneuver between simultaneous activities and in limited spaces, and reach other hotel departments promptly.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to grasp, write, stand, sit, walk, perform repetitive motions, bend, and climb; use fingers, wrists, and hands for substantial movements; and communicate through talking and hearing.
Hearing, smelling, tasting, and visual ability to assess product quality and detect emergencies; near and color vision and depth perception.

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 support timely service and consistent food quality and presentation.
Prepare food for customers using predetermined quality methods in a timely and consistent manner.
Measure and mix recipe ingredients using kitchen utensils and equipment.
Operate large-volume cooking equipment, including grills, deep-fat fryers, and griddles.
Set up workstations with the mise en place required for service.
Adjust temperature controls on 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 as needed.
Follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable duties assigned by managers or supervisors.
Attend scheduled training sessions and meetings.