We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 

The Oxbow Bar & Grill Lead Cook will be responsible for preparing the kitchen with a multitude of tasks to include the day-to-day preparation of the meals and to continually uphold the standards in accordance to the Luminary Hotel & Co. service standards and Mainsail Lodging & Development standards. The Lead Cook will provide leadership and training to the Oxbow cook team, ensure consistent production of superior food products, and be a source for creative and new menu items.

Position: Oxbow Bar & Grill Lead Cook

Location: Fort Myers, FL

Reports to: Kitchen Supervisor, Sous Chef, Executive Chef

Status: Non-Exempt

Essential functions

• Assist with the day to day managing of the kitchen staff
• Assist the executive chef with scheduling of kitchen staff
• Basic vegetable prep – peeling, slicing, dicing, and portioning
• Basic & advanced sauce prep –to include stocks, salad dressings, vinaigrettes, emulsifications,
• Butchering –processing whole poultry, fish, and meats

• General cleaning – to include equipment, floors, walls, coolers, and freezers
• Dishwashing –all kitchen staff wash dishes
• Line cooking –working with other cooks under the supervision of the chef
• Plating dishes – presenting food for guest to the chef’s specifications
• Expediting –assisting chefs in directing the flow of service from the kitchen to the dining room

• Assist with plate up presenting food for guest to the chef’s specifications

• Ability to understand and communicate kitchen orders
• Ability to work efficiently and effectively
• Ability to perform all functions in the kitchen and assist where needed
• Ability to work long hours standing over hot stoves and grills.
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Follow safe staff sanitary compliance throughout every area working in the kitchen
• Follow all safety procedures to include knife safety

• Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas.
• Maintain the kitchen work area in an orderly and clean condition.
• Clean or prepare various food for cooking or serving to include peeling vegetables, portioning products, etc.
• Follow proper hand washing procedures
• Stock supplies for the kitchen in specified locations and maintain area in order
• Sweep, scrub, mop floors.  Wipe walls, coolers, freezers and equipment
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies

• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel / restaurant
• Perform other duties as management requests to service our guests.

Hotel performance

• Ensure successful performance assisting guests with an exceptional experience

Qualification standards

Education & experience

• High school diploma or equivalent or higher
• Minimum of 3 years’ experience in restaurant and/or hotel
• Previous culinary kitchen experience preferred
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Ability to use knives, kitchen machinery safely and effectively.
• Ability to lift 20 lbs. Or more when needed
• Long hours sometimes required

Mental demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the kitchen, the hotel and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations

NOTICE:  The hotel business functions seven days a week, 24 hours a day.  All employees must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands.  In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.