Premium Lead Cook

ASM Global•Denver, CO

1d•Onsite

About The Position

The Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation. This role involves creating schedules for kitchen staff, training new and existing staff on food preparation, arrangement, plating, and pricing, and ensuring adherence to culinary standards and regulations. The Lead Cook will also create recipe specifications, manage associate performance and development, and administer corrective counseling and training. Key responsibilities include menu planning, analyzing food costs, preparing cost and quality-efficient menus, assisting with budgeting, and responding to guest inquiries. The position requires designing new menu selections based on seasonal ingredients and guest demand, purchasing food products and supplies, tracking inventory, and maintaining high standards of sanitation and cleanliness. The Lead Cook will assist in maintaining health department ratings, overseeing daily premium operations, and ensuring safety and accident prevention controls within the kitchen. Continuous development and testing of recipes and techniques are expected to ensure high quality. The role also involves ensuring consistent food qualities, maintaining kitchen equipment, reporting hazardous conditions, and maintaining food logs and safety practices. The company emphasizes a unique work experience built on culture, core values, commitment to sustainability, recognition programs, and its people who are self-disciplined, hard-working, curious, trustworthy, humble, and truthful, making choices best for the team, collaborating, and making a difference.

Requirements

Culinary degree or graduated from a certified apprenticeship program
Minimum of 2-3 years management experience in a fast-paced high volume restaurant or in the contract foodservice industry for a sports and entertainment venue
Excellent written and verbal communication skills
Ability to multi-task and prioritize in a deadline-oriented environment
Strong commitment to delivering a high level of customer and client service
Demonstrated initiative, leadership, and management skills
Customer service oriented with the ability to interact with all levels of management
Flexible to work extended hours due to business requirements including late nights, weekends and holidays
Able to remain standing for the entirety of the shift
Able to push and pull hotboxes up to 50 pounds
Able to lift chafers
Able to lift food product up to 50 pounds
Able to perform repetitive cutting and small hand movements
Comfortable in loud and high production environments as this is a concert and sports environment
Able to work in a team environment
Proficiency in Microsoft Word and Excel
High level of attention to detail and organization
Strong leadership skills
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training
Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training
Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you

Responsibilities

Plan and direct food preparation
Create schedules for the kitchen staff to ensure optimum resource management and speed of service
Train new and existing staff on the preparation, arrangement, plating and pricing of dishes
Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature and stays at temp
Create recipe specs and standards
Managing associates planning and scheduling of work assignments and performance development
Administer Corrective Counseling process and training
Plan menus
Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
Assist in preparing reports regarding food and menu analysis
Assist in preparing annual budgeting and ensure all fiscal responsibilities are met
Respond to guest inquiries and concerns personally
Design new menu selections based on seasonal ingredients and guest demand, showcase affinity for, and knowledge of, local product
Purchase all food product and related supplies while maintaining effective vendor relationships
Track, record and replenish all food and inventory as needed
Add a purchasing component for all food
Maintain high standards of sanitation and cleanliness
Assist in maintaining the highest possible rating from the Health Department
Assist in the oversight of daily premium operations (May need to cover shifts)
Assist in the training, safety, sanitation and accident prevention controls within the kitchen
Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Assists in the assurance of consistent food qualities in both presentation and preparation
Ensures the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters
Report and document hazardous conditions or unsafe practices within the work environment
Maintain all food logs, confirm all safety practices are being followed, confirm cut gloves used for all cutting
Perform other duties as assigned