Lead Line Cook - The Valley Hotel, Curio by Hilton

Valor Hospitality Partners • Homewood, AL

117d

About The Position

The Lead Line Cook at the Valley Hotel is responsible for accurately and efficiently preparing food items such as meats, seafood, vegetables, soups, and other hot food products. This role requires adherence to quality standards while maintaining a safe and sanitary work environment. The Lead Line Cook will supervise and hold accountable all cooks during operations, ensuring that food production is maximized and waste is minimized. The position involves completing opening and closing checklists, coordinating food production areas, and participating in food, health, and safety inspections.

Requirements

• High school education or equivalent experience.
• Three to six months in a food/beverage services environment or establishment.
• Strong knowledge of operating industrial sized ovens and cooking ranges.
• Knowledge of preparing different types of cuisines, relishes, soups, and salads.
• Basic understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation, and food handling procedures.
• Manual coordination to punch buttons, grasp items in hand, and carry containers.

Responsibilities

• Accurately and efficiently prepare food items such as meats, seafood, vegetables, soups, and other hot food products.
• Prepare and portion food products prior to cooking.
• Adhere to quality standards while maintaining a safe sanitary work environment.
• Supervise and hold accountable all cooks during operations.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift.
• Assign, coordinate and supervise the set-up and food production areas within the service kitchen.
• Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines.
• Check with the Sous Chef on the items needing preparation that day.
• Check daily use records with the Executive Chef or Sous Chef.
• Promptly report equipment, food quality, and shortage or safety problems to Executive Chef.
• Stock and maintain enough levels of food products at line stations.
• Handle, store, label, and rotate all products properly.
• Participate in food, health and safety inspections and audits.
• Attend all associate meetings and promote effective communication.
• Maintain and supervise good housekeeping practices in all areas of the kitchen.
• Turn in the daily cleaning checklist and enforce the 'clean as you go' policy.
• Ensure proper set-up for AM and PM dining.
• Perform any additional duties as assigned.

Benefits

• Competitive Salary
• Daily Pay
• Team Member Hotel Discount Program
• Uniforms Provided for most positions
• Health, Dental, Vision, Life Insurance, and other supplemental options
• Paid PTO
• 401k with employer match
• Food and Beverage Discounts
• Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees