Lead Line Cook

HRI Hospitality•New Orleans, LA

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar’s New Orleans and the Caesar’s Superdome. High above downtown New Orleans, High Five is The Barnett’s rooftop bar and pool – equal parts laid-back escape and vibrant hangout. With sweeping skyline views, frozen cocktails, and a menu of light bites, it’s the go-to spot for sunny afternoons or breezy nights. We are looking for an experience Lead Line Cook to join the High Five Bar and Grill team. JOB SUMMARY The Lead Cook has responsibility for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs and may include weekends and holidays.

Requirements

High school graduate or equivalent preferred.
Minimum of two years hospitality or restaurant food service experience required.
Able to work with little or no supervision.
Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Responsibilities

Responsible for executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
Understand food cost and portion control without sacrificing quality.
Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
Accommodate guests’ special requests.
Maintain clean work area, practicing “clean as you go” policy.
Place orders in absence of the Chef/Sous Chef and assist with inventory and receiving of food & beverage product.
Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.
Assist with any reports as required (inventory, food costs, beverage costs, etc.)
Maintain sanitation and safety standards with anyone entering the kitchen area.
Maintain effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered.
Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction. Follow up on menu items and cost any special menu requests.
Watch for safety hazards and report them immediately to your Department Supervisor.
Assist on the preparation of various foods while maintaining a clean area.
To be able to work any station as required.