Premium Lead Cook

ASM Global•Denver, CO

3d•Onsite

About The Position

The Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation. This role involves managing kitchen staff, ensuring culinary standards, planning menus, analyzing costs, and maintaining sanitation. The position also requires purchasing food products, managing inventory, and contributing to daily premium operations. Continuous recipe development and equipment maintenance are also key aspects of this role, along with ensuring a safe working environment.

Requirements

Culinary degree or graduation from a certified apprenticeship program
Minimum of 2-3 years management experience in a fast-paced high volume restaurant or in the contract foodservice industry for a sports and entertainment venue
Excellent written and verbal communication skills
Ability to multi-task and prioritize in a deadline-oriented environment
Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
Customer service oriented with the ability to interact with all levels of management
Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays
Must be able to remain standing for the entirety of the shift
Must be able to push and pull hotboxes up to 50 pounds
Must be able to lift chafers
Must be able to lift food product up to 50 pounds
Must be comfortable with repetitive cutting and small hand movements
Must be comfortable in loud and high production environments as this is a concert and sports environment.
Must be able to work in a team environment
Proficiency in Microsoft Word and Excel
High level of attention to detail and organization
Strong leadership skills
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.
Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.

Responsibilities

Create schedules for the kitchen staff to ensure optimum resource management and speed of service
Train new and existing staff on the preparation, arrangement, plating and pricing of dishes
Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature and stays at temp
Create recipe specs and standards
Managing associates planning and scheduling of work assignments and performance development. Administers Corrective Counseling process and training
Plan menus, Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Assist in preparing reports regarding food and menu analysis.
Assist in preparing annual budgeting and ensure all fiscal responsibilities are met.
Respond to guest inquiries and concerns personally
Design new menu selections based on seasonal ingredients and guest demand, showcase affinity for, and knowledge of, local product
Purchase all food product and related supplies while maintaining effective vendor relationships
Track, record and replenish all food and inventory as needed
Add a purchasing component for all food
Maintain high standards of sanitation and cleanliness
Assist in maintaining the highest possible rating from the Health Department
Assist in the oversight of daily premium operations (May need to cover shifts)
Assist in the training, safety, sanitation and accident prevention controls within the kitchen
Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Assists in the assurance of consistent food qualities in both presentation and preparation
Ensures the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters
Report and document hazardous conditions or unsafe practices within the work environment
Maintain all food logs, confirm all safety practices are being followed, confirm cut gloves used for all cutting.
Perform other duties as assigned