PM Lead Cook

Stonebridge Hospitality Management•Denver, CO

3d•$24 - $25•Onsite

About The Position

The PM Lead Cook supervises food preparation for the property's culinary operations, maintaining food quality, quantity control, taste, and presentation according to established standards. The role oversees culinary staff and kitchen operations, ensuring compliance with health, safety, and sanitation requirements. The position is full-time and non-exempt, based in Denver, Colorado, and reports to the Executive Chef. It supervises Kitchen Team Members and pays $24–$25 per hour.

Requirements

Minimum of 3 years of experience in a similar culinary position.
Strong knowledge of cooking methods, portioning, and presentation standards.
Experience 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.
Ability to stand and walk for extended periods.
Ability to regularly lift up to 50 lbs. and handle objects weighing up to 25 lbs.
Flexibility to work nights, weekends, and holidays.

Nice To Haves

Two-year culinary degree preferred.

Responsibilities

Supervise culinary staff, including hiring, scheduling, and performance management.
Oversee cooking operations and ensure adherence to cooking methods, portioning, and garnishing standards.
Prepare and cook food items according to designated recipes.
Ensure food quality, taste, temperature, and presentation meet established standards.
Manage inventory by receiving, checking, and rotating food supplies.
Ensure proper food storage and prevent spoilage by following sanitation standards and health regulations.
Accommodate guest requests for special food items as available.
Collaborate with Banquet and Outlet Managers to forecast demand and plan for special events.
Work with stewards to maintain cleanliness, stock levels, and equipment in assigned stations.
Monitor safety and security protocols within the kitchen.
Attend monthly department meetings and contribute to ongoing team development.