PM Lead Line Cook I The Farnam I Omaha, NE

Hotel Equities•Omaha, NE

1d•$23

About The Position

The Lead Cook plays a pivotal role in ensuring the smooth and efficient operation of the kitchen within the accommodation and food services industry. This position is responsible for overseeing food preparation, maintaining high standards of quality and presentation, and ensuring compliance with health and safety regulations. The Lead Cook will coordinate with kitchen staff to manage inventory, plan menus, and optimize workflow to meet customer demand. This role requires leadership to mentor and train junior cooks, fostering a collaborative and productive kitchen environment. Ultimately, the Lead Cook ensures that guests receive exceptional dining experiences through timely, delicious, and well-presented meals. The Lead Cook utilizes culinary skills daily to prepare and present high-quality dishes that meet customer expectations. Leadership and communication skills are essential for effectively managing kitchen staff, delegating tasks, and fostering a positive work environment. Organizational skills are applied to maintain inventory, control food costs, and ensure timely meal preparation. Knowledge of food safety and sanitation is critical to uphold health standards and prevent contamination. Additionally, problem-solving skills help address kitchen challenges promptly, ensuring smooth operations and customer satisfaction.

Requirements

High school diploma or equivalent.
Proven experience as a cook in a fast-paced kitchen environment, preferably with some supervisory responsibilities.
Knowledge of food safety standards and kitchen sanitation practices.
Ability to work flexible hours including evenings, weekends, and holidays.
Basic culinary skills and familiarity with common cooking techniques and kitchen equipment.

Nice To Haves

Formal culinary training or certification from an accredited culinary school.
Experience in a leadership role within a restaurant, hotel, or catering kitchen.
Strong understanding of menu planning, food costing, and inventory management.
Certification in food safety (e.g., ServSafe or equivalent).
Excellent communication and team management skills.

Responsibilities

Supervise and coordinate daily kitchen activities to ensure efficient food preparation and service.
Prepare and cook menu items according to established recipes and quality standards.
Manage inventory levels, order supplies, and minimize waste to control food costs.
Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to safety standards.
Ensure compliance with all health, safety, and sanitation regulations within the kitchen.
Collaborate with management to develop and update menus based on seasonal availability and customer preferences.
Monitor kitchen equipment and report maintenance needs to prevent disruptions.
Maintain a clean, organized, and safe work environment at all times.