Premium Lead Cook

Legends 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 and presentation, and ensuring adherence to culinary standards and regulations. The Lead Cook will also be involved in menu planning, cost analysis, budgeting assistance, and managing inventory and purchasing. Maintaining high standards of sanitation and cleanliness, assisting with health department ratings, and overseeing daily premium operations are also key aspects. The position requires continuous development of recipes and techniques, ensuring consistent food quality, and maintaining kitchen equipment, all within a fast-paced, high-volume sports and entertainment venue.

Requirements

Culinary degree or have 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
Ability to remain standing for the entirety of the shift
Ability to push and pull hotboxes up to 50 pounds
Ability to lift chafers
Ability to lift food product up to 50 pounds
Repetitive cutting and small hand movements
Comfortable in loud and high production environments as this is a concert and sports environment
Ability 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

Planning and directing 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
Administers 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