Restaurant Outlets Cook I, II, III

First Hospitality Group Inc•Fontana, WI

57d

About The Position

As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at a full service resort situated on the beautiful shores of Lake Geneva. We aim to hire individuals who are ready and committed to exceed the expectations of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. BASIC FUNCTION: The Lead Cook is a key member of the kitchen team, responsible for applying advanced culinary techniques to prepare and present high-quality dishes. This role involves leading the kitchen staff in executing recipes, managing food preparation processes, and ensuring that every dish meets the restaurant's standards for taste, presentation, and consistency. The Lead Cook will leverage extensive culinary expertise to innovate and refine menu offerings, handle complex cooking tasks, and maintain a high level of creativity and precision in all food preparations. Strong skills in flavor development, ingredient handling, and cooking methods are essential for success in this role.

Requirements

High school diploma or equivalent required.
4+ years of experience in a professional kitchen setting.
Culinary school diploma or relevant certification in strongly preferred.
Proven experience as a cook in a fast-paced kitchen environment. Previous leadership experience is preferred.
Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
Ability to work efficiently under pressure and in a team environment.
Excellent communication and organizational skills.
Flexibility to work various shifts, including evenings, weekends, and holidays.

Responsibilities

Lead and mentor kitchen staff, including line cooks and prep cooks. Train new employees on kitchen procedures, safety standards, and cooking techniques.
Prepare and cook a variety of dishes according to the restaurant's menu and recipes. Ensure that all food is prepared to the highest quality and presentation standards
Assist in menu planning and recipe development. Adjust recipes and portions based on customer feedback and ingredient availability.
Monitor food quality throughout the preparation process. Conduct regular inspections of food storage, preparation areas, and equipment to ensure compliance with health and safety regulations.
Manage inventory levels and order supplies as needed. Track and control food waste to optimize costs and reduce expenses.
Work closely with other kitchen staff to ensure timely and efficient service. Coordinate with front-of-house staff to manage orders and special requests.
Maintain cleanliness and organization in the kitchen. Follow all sanitation and safety procedures to prevent foodborne illnesses and ensure a safe working environment.
Address and resolve any issues or conflicts that arise in the kitchen. Make quick decisions to ensure smooth operation during busy periods.
Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
Required to perform other tasks and duties as assigned.
Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.