Lead Cook

O'Reilly Hospitality Management LLC•Aurora, CO

6h•Onsite

About The Position

We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM"). At OHM, we are a forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. We are committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. We are seeking supportive, collaborative, detailed-oriented people to join our team!

Requirements

Logical decision-making and effective problem-solving abilities.
Interpret and apply information from various formats, including financial statements and statistical reports.
Strong time management, prioritization, and organizational skills.
Ability to communicate clearly and confidently in writing and speech.
Lead and motivate the Back of House (BOH) team effectively.
Apply previous experience and expertise to achieve superior results.
Solve practical problems with limited standardization, using a variety of instructions in different formats.
Calculate discounts, profit/loss, commissions, ratios, and percentages; understand surface, volume, and measurements.
Reading: Comprehend instructions and safety rules.
Writing: Create well-structured reports with correct grammar.
Speaking: Communicate clearly and confidently using correct English.
Data: Coordinate operations based on data analysis and event reporting.
People: Supervise and assign duties, maintain team harmony, and promote efficiency.
Two years of kitchen supervisory experience with three years of kitchen operations experience in a high-volume, full-service restaurant/bar environment, or an equivalent level of education and experience.

Nice To Haves

Associate’s Degree in Culinary Arts preferred.

Responsibilities

Supervise food preparation, including staffing decisions (hiring, terminations, disciplinary actions), performance evaluations, and development.
Schedule and manage staff, ensuring adequate coverage while adhering to labor standards.
Oversee all cooking operations, including methods, portioning, and garnishing.
Assist with meal planning and menu development as needed.
Support management in both front and back of house shift operations.
Ensure 100% recipe adherence and plating specifications.
Maintain health and sanitation standards to ensure a clean and safe work environment.
Prepare food using standardized techniques and monitor food quality and cooking temperatures.
Assist in developing and monitoring the annual operating budget.
Contribute to maximizing revenues and profits.
Recognize and reward associates who exceed guest expectations.
Adhere to company policies, including punctuality, uniform standards, and compliance with procedures.
Perform additional duties as required.