Lead Cook I at Remington Hospitality

Yountville, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Sep, 26

Salary

27.0

Posted On

01 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Preparation, Staff Training, Performance Monitoring, Kitchen Organization, Sanitation Management, Production Planning, Mise En Place, Food Handling, Team Leadership, Inventory Requisition

Industry

Hospitality

Description

Hourly Pay Rate: $27.00 What you will be doing * Prepare all menu items following recipes and yield guides. * Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment. * Prepare and assign production and prep work for Line Cooks to complete; review priorities. * Communicate additions or changes to the assignments as they arise throughout the shift. * Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. * Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Qualifications Hourly Pay Rate: $27.00 What we are looking for * 5 years' experience as a Line Cook at a hotel/resort or restaurant. * Ability to work all stations on the line. * Food handling certification required. * High work ethic and self-initiative * May be required to work varying schedules to include nights, weekends, and holidays * Someone who enjoys working as and being part of a team that provides great experiences for our Guests! * Physical Requirements (In-Office Role) * Ability to work in a standard office environment. * Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day) * Occasional standing and walking throughout the workday. * Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment. * Ability to communicate effectively verbally and in writing. * Occasionally required to stand, walk, bend, reach, or carry items. * Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies). * Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles). * Ability to hear and participate in conversations and meetings, use phone and/or headset * Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Responsibilities

Prepare all menu items according to recipes and manage the production and prep work for Line Cooks. Direct, train, and monitor the performance of the kitchen staff while maintaining strict sanitation and organization standards.