The Lead Cook is responsible for consistent cooking, preparing and garnishing of quality food product and leadership on their assigned shift. This position is instrumental in maintaining a clean, organized, and harmonious kitchen.
1 Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
2 Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
3 Date all food containers and rotate as per standard, making sure that all perishables are kept at proper temperatures.
4 Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.
5 Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
6 Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per standards.
7 Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron and flat top grill.
8 Use all equipment in accordance with safety guidelines and standards.
9 Clean work surfaces in accordance with sanitation guidelines to prevent cross contamination.
10 Transfer supplies and equipment between storage and work areas.
11 Plate up banquet meals as needed
12 Maintain presence during peak traffic periods.
13 Communicate with other employees to ensure that Guest and employee requests and issues are addressed as needed.
14 Maintain proper control of keys and electronic key cards.
15 Report any hazards, damage, or needed repairs.
16 Monitor and control product, supply and labor costs using established methods to meet goals.
17 Work with Kitchen Manager(s) regarding hotel business to keep them informed.
1 Maintain effective communication with all staff provide recognition to others.
2 Participate in meetings with staff to learn about incentive programs, new products and procedures, special events, etc.
3 Ensure a healthy and safe work environment for co-workers and Guests.
4 Create a positive environment in which all employees have the ability to maximize their potential.
5 Listen to comments, criticisms, and feedback from Guests, employees and managers to gain an understanding of strength and opportunity to improve personal/hotel performance.
6 Work as a team, helping all employees to complete the required activities that ensure we blow away Guest expectations.
7 Participate in Sound Check meetings on each shift.
8 Always smile and offer a warm greeting to all.
9 Present a professional image to employees, Guests, and clients of the hotel.
10 Know, understand, and practice (with energy and enthusiasm) the mission, values, mottos, culture and spirit that make Hard Rock Hotels unique.
11 Be available to provide Kick-Ass Service and take initiative to offer assistance throughout the hotel.
12 Operate ethically to protect the image of Hard Rock.
13 Utilize programs designed to help Save the Planet.
14 Perform duties in accordance with company standards, policies, and guidelines, Federal and State Regulations.
15 Perform additional duties as requested by Kitchen Manager(s).
1 High school degree preferred and previous work experience in culinary service for at least 2 years.
2 Ability to effectively deal with internal customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
3 Perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
4 Formulate and apply appropriate course of action for routine or familiar situations.
1 Comprehend and use basic language, either written or spoken, to communicate information and ideas.
2 Ability to read and comprehend simple instructions, short correspondence and memos.
3 Multiple language abilities preferred, basic English required.
1 Ability to move throughout the hotel (standing, walking, kneeling, bending) for extended periods of time.
2 Ability to make repeating movements of the arms, hands, and wrists.
3 Ability to express or exchange ideas verbally and perceive sound by ear.
4 Ability to obtain impressions through the eyes.
5 Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
6 Ability to frequently move objects (lift, push, pull, balance, carry) up to 10 pounds, occasionally 50 pounds.
7 Ability to turn or twist body parts in a circular motion.
8 Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
9 Ability to operate potentially hazardous equipment.