LEAD COOK - DOUBLETREE BY HILTON NEW ORLEANS

Description

Reports To: Executive Chef

Supervises: Line Cook, Dishwasher

Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production line.

DoubleTree by Hilton New Orleans offers Excellent Benefits and Rewards

• Health Insurance: Medical/Dental/Vision and other options effective the 1st day of the month following the date you complete your enrollment, not to exceed 60 days of employment ***available to Full-Time Team Members***
• Exclusive Team Member savings with Hilton Hotels Travel Program and Dimension Hospitality Room Discounts
• Paid Vacation, Flexible/Sick Days and Holiday Pay for Full-Time Team Members (you start accruing on your first day)
• Retirement Savings (401k)
• Complimentary employee lunch and 50% discount in our F&B outlets including our in-house PJ's Coffee
• Tuition Reimbursement with Dimension Hospitality
• Year-round Team Member Recognition Events and Initiatives
• Career Advancement Opportunities

Job Responsibilities:

1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining.
2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order.
3. Ensure that food leaves kitchen in peak condition.
4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc.
5. Prep food products using standard food preparation techniques.
6. Learn menus, recipes, preparation and presentation.
7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor.
9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b) assigns work, and ensures proper performance of assigned employees.
11. Other duties as assigned.

Job Skills:

1. Skillfully use hand tools or machines to prepare food.
2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for accuracy of the work as it is turned out.
3. Use arithmetic to figure amounts of product needed; measure ingredients with precision.

Requirements

Education

• HS Diploma or equivalent

Experience

• Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination.

Licenses/Certifications

• Food Safety Certification