Lead Cook - The Deck, Marriott Virginia Beach Oceanfront - Cavalier Resort

Overview

The Lead Cook prepares food in accordance with production requirements and standard recipes and is most often assigned to oversee production at all stations. The Lead Cook maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Lead Cook will ensure set-up of all stations, produce products consistent with quality standards and recipes, and have exemplary attendance.

Responsibilities

Associate Responsibilities specific for this role and Department:

 

1. Must be able to work and train on all stations.

2. Supervise the cooks and cold prep food production on the front line, check all items against the recipes.

3. Verify that all items are served and presented according to quality standards.

4. Monitor the line set up prior to all meal functions to ensure maximum efficiency.

5. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.

6. Date all food containers and rotate, making sure that all perishables are kept at proper temperatures

7. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.

8. Assist with set up and stocking of buffet.

9. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables

10. Monitor the kitchen and equipment maintenance to ensure a clean and organized workplace.

11. To assist in cross-training Associates and train new Associates in their positions on the line.

12. To assist the Chef in maintaining standards of quality and maintains a professional presence on the line.

13. Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.

14. Provide guest services in a highly professional manner exceeding guest expectations at all times.

15. Perform routine maintenance & cleaning on line equipment.

16. Manage time & station productivity according to the volume of business in assigned stations.

17. Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.

18. Can work in high stress & fast paced environment.

19. Functions safely & efficiently under extreme kitchen heat conditions.

Qualifications

TypeQualificationEducationHigh school education or equivalent experienceExperienceTwo years related culinary experience and a extensive knowledge of kitchen operationsSkillKnowledge of cooking techniques and practices and procedures. Able to perform non-repetitive analytical work.EducationAble to read, write and speak basic English.SkillAble to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation.EducationAble to understand and apply basic mathematical skills (addition, subtraction, multiply and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc.ExperiencePrefer at least 2 years experience working in a high volume kitchen