PM Lead Line Cook

HRI Hospitality•Pittsburgh, PA

6d•Onsite

About The Position

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. Blending historic character with modern lifestyle design, The Industrialist in downtown Pittsburgh offers an authentic guest experience. With prime access to shops, local restaurants, the Business District, riverfront trails, and convenient public transit, the property provides an engaging environment for hospitality professionals passionate about dynamic, urban hospitality.

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

Executing 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.
Understanding food cost and portion control without sacrificing quality.
Assisting with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
Accommodating guests’ special requests.
Maintaining a clean work area, practicing “clean as you go” policy.
Placing orders in absence of the Chef/Sous Chef and assisting with inventory and receiving of food & beverage product.
Practicing First-in, First Out (FIFO) to help control inventory and cost of food controls.
Assisting with any reports as required (inventory, food costs, beverage costs, etc.).
Maintaining sanitation and safety standards with anyone entering the kitchen area.
Maintaining effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered.
Assisting with training and monitoring kitchen personnel in the performance of their duties as necessary.
Coordinating catering reservations and Food preparation with Sales Department and assuring guest satisfaction. Following up on menu items and costing any special menu requests.
Watching for safety hazards and reporting them immediately to your Department Supervisor.
Assisting on the preparation of various foods while maintaining a clean area.