PM Lead Cook

Stonebridge Hospitality Associates•Denver, CO

1d•Onsite

About The Position

The Lead Cook is responsible for supervising food preparation for all culinary operations, ensuring food quality, quantity control, taste, and presentation are maintained according to established standards. This role also oversees culinary staff, ensuring smooth operations and compliance with health and safety regulations. The Slate Denver, Tapestry Collection by Hilton, was built in the landmark building that formerly housed the Emily Griffith Opportunity School. Located just steps from the Colorado Convention Center in the heart of downtown Denver, The Slate’s vibrant destination is the cornerstone of Denver’s newest and most intriguing gathering spot. This modern yet nostalgic property offers modern accommodations, fresh restaurant concept and unique meeting space. Come join our team and be a part of history!

Requirements

Minimum of 3 years of experience in a similar culinary position
Strong knowledge of cooking methods, portioning, and presentation standards.
Experience in supervising a culinary team, including training and performance management.
Ability to follow recipes accurately and ensure consistent food quality.
Knowledge of food safety, sanitation, and health regulations.
Strong organizational skills to manage kitchen operations and inventory.
Ability to work under pressure in a fast-paced environment, while maintaining high standards of service.

Nice To Haves

2-year culinary degree preferred

Responsibilities

Supervises culinary staff, including hiring, scheduling, and performance management.
Oversees cooking operations, ensuring adherence to methods, portioning, and garnishing standards.
Prepares and cooks food items according to designated recipes.
Ensures food quality, taste, temperature, and presentation meet established standards.
Manages inventory by receiving, checking, and rotating food supplies.
Ensures proper food storage and prevents spoilage by following sanitation standards and health regulations.
Accommodates guest requests for special food items as available.
Collaborates with Banquet and Outlet Managers to forecast demand and plan for special events.
Works with stewards to maintain cleanliness, stock levels, and equipment in assigned stations.
Monitors safety and security protocols within the kitchen.
Attends monthly department meetings and contributes to ongoing team development.