Lead Cook

Marriott•Charlotte, NC

9d•Onsite

About The Position

As a Lead Cook at Bourbon Steak in The Ritz-Carlton Charlotte, you will prepare and present exceptional cuisine with craftsmanship, precision, and close attention to detail. The restaurant is a modern American steakhouse known for premium beef, fresh seafood, culinary innovation, and personalized hospitality. The role supports fine-dining standards and a memorable guest experience through quality, teamwork, and careful execution. You will prepare hot and cold menu items, maintain food safety and product-quality standards, coordinate production and inventory information, and support efficient service during high-volume periods. You will also support hiring, training, scheduling, coaching, and development of culinary team members. The position involves extended periods of movement in the kitchen and safely handling items weighing up to 25 pounds without assistance.

Requirements

At least 3 years of related work experience (listed as a preferred qualification).
Ability to stand, walk, and move throughout the kitchen for extended periods.
Ability to reach, bend, twist, pull, stoop, and perform repetitive motions during daily culinary operations.
Ability to safely move, lift, carry, push, and pull items weighing up to 25 pounds without assistance.

Nice To Haves

Technical, trade, or vocational school degree.
At least 3 years of related work experience.

Responsibilities

Prepare, cook, and present menu items with precision and attention to detail, meeting fine-dining quality and presentation standards.
Handle, store, prepare, and temperature-control food properly to preserve product quality and maintain food safety.
Monitor food quality, consistency, and portioning against established culinary and presentation standards.
Maintain accurate production records and communicate inventory needs, excess product, menu specials, and unavailable items to reduce waste and coordinate with culinary and service teams.
Prepare hot and cold food items and support high-volume service to ensure efficient execution, timely service, and a strong guest experience.
Support hiring, training, scheduling, coaching, and development of culinary team members.
Maintain food safety, cleanliness, and product-quality standards; follow company, safety, sanitation, and security policies and procedures.
Anticipate guest needs and contribute to memorable dining experiences.
Promptly report maintenance concerns, accidents, injuries, and unsafe conditions.
Communicate professionally and support a respectful, service-focused work environment.
Maintain a professional appearance, protect company assets, and safeguard confidential information.
Participate in required training and uphold operational standards.