Lead Cook - The Elmore Hotel

Coury Hospitality•Southlake, TX

4d•Onsite

About The Position

At The Elmore Hotel, we deliver boutique luxury with a Texas twist in Dallas’ vibrant Southlake district. Featuring sophisticated accommodations, refined dining, and elegant event spaces, our hotel is designed for unparalleled comfort and hospitality. Curators at The Elmore Hotel enjoy working in an upscale, service-driven atmosphere that values excellence, innovation, and personalized guest experiences. This position is in the Food and Beverage department and reports to the Sous Chef. The Lead Cook is responsible for preparing various foods as directed for breakfast, lunch, or dinner at an assigned kitchen station, including the set-up and breakdown of the station, in accordance with Company standards and safety and sanitation policies.

Requirements

Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality no matter what the business and staffing level.
Ability to adapt to change, new situations, changes in staffing and procedures.
Ability to absorb a large amount of information in a short period of time.
Good, safe knife and equipment skills.
Work well without supervision, motivate others, and show initiative.
Must be able to stand on hard surfaces for up to eight (8) hours.
Position also involves bending, stooping, and walking.
Must be able to lift and pull boxes, pans, and trays up to fifty (50) pounds.

Responsibilities

Sets up, clears, and breaks down workstation.
Follows written and oral instructions regarding menus and standardized recipes.
Prepares selected food as directed in accordance with portion sizes and quality standards.
Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming, and stewing meat, fish, and poultry.
Utilizes a variety of kitchen equipment including small and large pieces, following safety procedures.
Cleans working and storage areas, tools, equipment, and floors as needed.
Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to the Manager as they occur.
Supervises Kitchen staff to ensure guest satisfaction.
Maintains and develops teamwork and open lines of communication with coworkers and supervisors.
Treats Manager and coworkers with professional respect.
Controls waste and maintains food cost.
Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.
Maintains all policies and procedures as trained for food preparation.
Continually and properly trains and re-trains in all areas of food preparation, safety, and sanitation.
Responds professionally to all questions and requests.
Provides customers with the highest level of care and excellent service.
Additional tasks and responsibilities may be assigned at the discretion of the Manager.
Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.