Cook 3 / Lead Cook

OVERVIEW:  

A Cook III (Lead Cook) acts as a kitchen supervisor to oversee the day-to-day operations for the main kitchen. You will be responsible for coordinating and assigning tasks for Culinary and Stewarding team members while ensuring that productivity and quality goals are being met. Using knowledge from your previous experience, you will assist Culinary leadership with everything from preparing supply and food requisitions to monitoring food and labor costs. When it comes to staying on top of everything, your flexibility and ability to multi-task allow you to continuously adapt in the busy kitchen environment. Your interpersonal and communication skills will also come in handy as you assist management in training, scheduling, evaluating, motivating, and coaching employees. The kitchen can get a little hectic, but thanks to your consistency and dependability your team knows they can trust you to lead them to success every time. 

ESSENTIAL FUNCTIONS: 

•    Prepare special meals or substitute items.  

•    Regulate temperature of ovens, broilers, grills, and roasters.  

•    Pull food from freezer storage to thaw in the refrigerator.  

•    Ensure proper portion, arrangement, and food garnish.  

•    Maintain food logs.  

•    Monitor the quality and quantity of food that is prepared.  

•    Communicate assistance needed during busy periods.  

•    Inform Chef of excess food items for use in daily specials.  

•    Inform Food & Beverage service staff of menu specials and out of stock menu items.  

•    Ensure the quality of the food items.  

•    Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.  

•    Prepare cold foods. 

•    Assist management in training, scheduling, evaluating, and motivating employees; serve as a role model. 

•    Develop and maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns.  

•    Comply with quality assurance standards.  

•    Monitor Event Orders and delegate out tasks to team to ensure banquet events are prepared in a timely manner and safely to the Guests.

•    Evaluate order guides and ensure products are ordered in the absence of a Chef.

ADDITIONAL POSITION DUTIES: 

•    Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. 

•    Assist in other areas of the kitchen as needed. 

•    Notify Management of any reports of theft. 

•    All other duties as assigned. 

OTHER: 

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled mandatory training sessions and meetings is required. 

Upon employment, all employees are required to fully comply with Castlerock policies and procedures for the safe and effective operation of the hotel’s facilities.  Employees who violate company rules and regulations will be subject to disciplinary action, up to and including termination of employment. 

DISCLAIMER: 

The above job description is not an exhaustive list of all of the duties and responsibilities of the position, nor should it be construed as a contract.  As with all positions at Castlerock, employment is “at will” or voluntary on both the part of the employee or employer.  That’s means employment can be terminated by either party with or without notice and/or with or without cause.