Lead Cook ("Cocinero Lider")

Azul Hospitality•Moab, UT

9d•$26 - $26•Onsite

About The Position

Assist the Executive Chef with the daily operation of the kitchen department. Prepare food for hotel outlets using standardized recipes while complying with sanitation, health, and personal hygiene standards. The Lead Cook helps coordinate and expedite kitchen staff to support timely service and consistent food quality and presentation, and may perform other duties assigned by management. The role may require varying schedules based on hotel business needs, as well as attendance at scheduled training sessions and meetings.

Requirements

High school diploma or equivalent education.
At least 2 years of cooking experience; high-volume experience is preferred.
Food Handler certification required.
Ability to speak, read, write, and understand the primary language used in the workplace.
Good verbal and written communication skills.
Excellent leadership capability and customer relations skills.
Detail-oriented with strong organizational and communication skills.
Basic computer skills and basic computational ability.
Ability to deal effectively with internal and external customers, including using patience, tact, and diplomacy to gather accurate information and resolve conflicts.
Self-driven and able to work independently.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods such as grilling, baking, and boiling.
Ability to meet the physical demands of the job, including standing and moving for extended periods, working in extreme temperatures, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.
Ability to perform required movements and sensory tasks, including grasping, writing, walking, bending, climbing, repetitive hand and wrist motions, and observing food quality and emergency situations.
Must maintain a neat, clean, and well-groomed appearance in accordance with company and property standards.
Regular attendance and attendance at scheduled training sessions and meetings are required.

Nice To Haves

High-volume cooking experience.

Responsibilities

Read menus to estimate food requirements and help the Executive Chef order food from suppliers.
Assist in training new culinary staff members.
Coordinate and expedite kitchen staff to accelerate service and ensure consistency in food quality and presentation.
Prepare food items for customers using predetermined quality methods in a timely and consistent manner.
Measure and mix ingredients according to recipes using kitchen utensils and equipment.
Operate large-volume cooking equipment, including grills, deep-fat fryers, and griddles.
Set up stations with the required mise en place for service functions.
Adjust temperature controls on ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify prepared food meets quality and quantity requirements.
Assist with guest inquiries when required.
Follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable duties as requested by direct or indirect supervisors.