Lead Cook at DoubleTree Hotel & Suites Charleston Airport

North Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

23.0

Posted On

13 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Safety, Kitchen Management, Staff Training, Inventory Management, Portion Control, Sanitation Procedures, Communication, Organization, Recipe Adherence, Budget Management

Industry

Hospitality

Description

Description Welcome to the Lead Cook role! We are looking for an experienced cook to lead our culinary team. As Lead Cook, you will be responsible for overseeing the cooking process in the kitchen, creating a high-quality menu, and delegating tasks to the other cooks. You will be expected to produce creative and delicious meals in a timely manner, while ensuring that health and safety standards are met. The ideal candidate for this position will be an excellent communicator, have strong organizational and leadership skills, and bring a passion for the culinary arts. If you are excited by the challenge of taking our kitchen to new heights, then this is the job for you! Job Responsibilities Oversee kitchen staff to ensure all food is prepared safely and to the highest standards Prepare high-quality food items according to standard recipes and menu specifications Monitor food production to ensure food safety and quality are maintained Ensure all food products are stored, labeled and rotated properly Train and supervise kitchen staff in proper food handling, food safety, and kitchen sanitation procedures Schedule and assign work to kitchen staff to ensure efficient operation Maintain accurate inventory of supplies and order as needed Ensure a clean and organized kitchen area, including equipment and storage areas Manage kitchen staff to ensure they are working efficiently Monitor food costs and portion control to ensure budget goals are met Follow all safety and sanitation policies and procedures Requirements At least 5 years of experience in a professional kitchen setting Proven ability to lead and motivate a team Excellent communication and organizational skills Strong attention to detail and ability to follow recipes Extensive knowledge of food safety and sanitation standards Proficient in the use of kitchen equipment and utensils Ability to work under pressure in a fast-paced environment Ability to work flexible hours, including weekends and holidays Ability to develop and implement creative menu ideas Ability to train and manage kitchen staff

Responsibilities

The Lead Cook oversees the culinary team and manages the overall cooking process to ensure high-quality meal production. Responsibilities include delegating tasks, maintaining safety standards, and managing kitchen inventory and costs.