Head Cook at The Waters of Minocqua

Town of Minocqua, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Leadership, Delegation, Inventory management, Food safety, Sanitation standards, Menu planning, Staff training, Quality control, Preventative maintenance, Verbal communication, Teamwork, Multi-tasking, Recipe execution, Food cost monitoring

Industry

Hospitality

Description

Description Job Summary: The Head Cook will lead and direct the Line Cook(s) on daily tasks of successful kitchen operations. The Head Cook will work side-by-side with the Line Cook(s) and will act as the leader in opening, preparing and closing down the kitchen as well as contribute to the desired outcome of guest satisfaction. Duties/Responsibilities: Create and execute daily plans for kitchen operations. Monitor inventory and place orders. Manage daily tasks and performance of other kitchen staff, including training new staff. Maintain quality standards, ensuring the best possible products are served to guests. Ensure that all equipment is kept clean and in working condition through inspection and preventative maintenance. Assist the Kitchen Supervisor with menu changes, food costs/usage, and labor costs monitoring. Cook menu items in cooperation with the rest of kitchen staff. Utilize all kitchen equipment and utensils in a safe manner. Create and contribute to a positive employee experience and healthy work environment. Maintain adherence to all company policies and procedures, as well as state health/sanitation standards. Requirements Required Skills/Abilities: Excellent verbal communication skills. Excellent leadership and delegation skills. Ability to work successfully in a team environment. Ability to multi-task effectively and work in a fast-paced environment. Ability to follow processes and recipes according to specification. Education and Experience: Five years of kitchen experience, at least one of which in a lead or similar role, preferred. Working knowledge of food service, health & safety guidelines, and kitchen best practices. Physical Requirements: Long hours frequently required, including evenings, weekends, and holidays. Must be able to stand on feet throughout the shift and frequent physical activity as associated with food preparation and cooking. Must be able to frequently lift up to 30 lbs and occasionally lift up to 50 lbs with assistance. Must be able to climb stairs occasionally. The duties and responsibilities described are not a comprehensive list and that additional tasks may be assigned, and the scope of the job may change as necessitated by business demands.

Responsibilities

The Head Cook leads daily kitchen operations, manages staff performance, and ensures high-quality food service for guests. They are responsible for inventory control, equipment maintenance, and assisting with menu and cost management.