Cook - Lead (1 AM full-time)

SUMMARY:
The Lead Line Cook is responsible for overseeing all line stations and leading kitchen staff during daily operations in the hotel kitchen. This role involves preparing, cooking, and plating dishes to high culinary standards while ensuring food safety and sanitation compliance. The Lead Line Cook supports the Sous Chefs and Executive Chef with training, station setup, and quality control, and contributes to maintaining a clean, efficient, and collaborative kitchen environment that delivers a seamless dining experience for guests.

KEY RESPONSIBILITIES:
Cooking & Station Management:
• Prepare, cook, and plate menu items promptly and consistently, following standardized recipes, Prepare, cook, and plate menu items promptly and consistently, following standardized recipes, portion controls, and presentation guidelines.
• Set up, stock, and maintain workstations with necessary ingredients, tools, and equipment before each shift.
• Perform pre- and post-shift duties, including ingredient prep, station setup, and cleaning.
• Ensure all dishes meet quality, taste, temperature, and presentation standards.
• Collaborate with line cooks and other kitchen staff to ensure efficient, high-quality meal service.
• Maintain strict compliance with guest dietary restrictions, allergy requirements, and special preparation requests to ensure safety and satisfaction.
• Stay knowledgeable about all menu items, including ingredients and preparation methods, to accurately accommodate guest needs.
• Promptly elevate guest concerns, dietary questions, or special requests to the Sous Chef or Executive Chef when additional support or clarification is needed.
• Monitor food quality throughout service and report any issues to the chef or supervisor.
• Assist with food prep tasks such as sauces, garnishes, and bulk ingredients as needed.
• Safely operate and help maintain kitchen equipment, report malfunctions promptly.
• Support inventory, ordering, and proper storage and rotation of ingredients to minimize waste.
• Work closely with banquet and restaurant teams to ensure seamless food delivery for all service areas.
• Maintain a clean, organized, and sanitary workstation in compliance with food safety standards.
• Follow all company policies including attendance, dress code, and conduct expectations.
• Be punctual, professional, and committed to delivering excellent guest experience.
• Perform additional duties as assigned by management.

Leadership & Supervision:
• Act as the lead on the line, managing order flow and coordinating with the Sous Chefs, Executive Chef, and expeditor.
• Guide and support cooks, prep staff, and dishwashers during shifts.
• Provide on-the-job training to new hires and mentorship to junior staff.
• Assist with resolving issues such as supply shortages or operational challenges during service.

Food Safety & Cleanliness:
• Follow all food safety, sanitation, and hygiene protocols, including proper food handling, storage, and temperature logging.
• Maintain a clean and organized workstation throughout service.
• Ensure proper labeling and FIFO rotation of all food products.
• Assist with daily opening and closing duties, including breakdown, cleaning, and storage.

Inventory & Prep Oversight:
• Monitor ingredient and supply levels; communicate needs to the Sous Chef or Executive Chef.
• Assist with completing prep lists and ensure readiness before service.
• Support inventory control and minimize waste through proper storage and portioning.

Communication & Collaboration:
• Coordinate with front-of-house staff to ensure timely and accurate service.
• Collaborate on the setup and execution of banquets, private events, and high-volume periods.
• Participate in pre-shift meetings to review specials, service priorities, and event details.
• Communicate clearly with team members and management to maintain a smooth workflow.

Qualifications:
Education/Experience:
• 3+ years of line cooking experience in a hotel, resort, or high-volume kitchen.
• At least 1 year in a lead or supervisory culinary role strongly preferred.
• Culinary school training or equivalent experience is a plus.
• Food Handler’s certification (e.g., ServSafe) required upon hire.
• Strong knowledge of food safety and sanitation practices.

Skills:
• Proficient in various cooking techniques (e.g., sautéing, grilling, baking).
• Strong knife skills and understanding of kitchen equipment.
• Excellent time management and multitasking skills under pressure.
• Positive leadership and teamwork abilities.
• Strong organizational, problem-solving, and communication skills.