PT Lead Cook -Holiday Inn Gaithersburg

B.F. Saul Company Hospitality Group • Gaithersburg, MD

2d • Onsite

About The Position

This position is responsible for taking a lead role in preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides work direction to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive associate elations.

Requirements

• High school diploma or GED required.
• College and/or culinary degree or equivalent experience required.
• Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
• 2+ years of progressive lead cook/or kitchen supervisory experience required.
• Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members.
• Must be able to manage multiple priorities in a fast-paced environment.
• Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift.
• Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift.

Nice To Haves

• Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.

Responsibilities

• Accountable for supervising staff to ensure highest level of food quality and production to standards.
• Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary.
• Recognizes opportunities for improvement, and implements the necessary changes.
• Develops standard operating procedures to maximize quality.
• Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
• Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards.
• Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs.
• Works closely with manager to monitor and keep kitchen expenses down and maximize profitability.
• Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
• Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue.
• Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Accountable for guest satisfaction by ensuring food and beverage standards are met.
• Identifies and addresses guest concerns in a timely and efficient manner.
• Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
• Responsible for training all team members and ensuring training records are maintained.
• Analyzes quality issues, identifies training needs and ensures implementation to improve results.
• Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies.
• Ensures all company, brand, and department specific training requirements are met.
• Leads by example with food safety standards and food storage.
• Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.
• Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents.
• Works with manager and assists with interviewing, hiring, coaching, and development of all team members.
• Helps evaluate staff performance and takes appropriate corrective action as needed to hold team members accountable.
• Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
• Responsible for effective self/workload management.
• Demonstrates clear written and verbal communication skills.
• Promotes collaboration and positive, professional work environment.
• Attends all required meetings to ensure proper communication/planning occurs.
• Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

Benefits

• Sick Policy
• Weekly Pay
• 401(k) Retirement Program
• Paid Life Insurance
• Employee of the Month/Year
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Banquets
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree