Lead Cook at Island Hospitality Management

Larkspur, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

23.0

Posted On

31 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Cooking Abilities, Hospitality, Leadership, Inventory Management, Food Safety, Equipment Operation, Plating, Recipe Adherence, Communication, Teamwork, Time Management, Cleaning, Stocking, Delegation

Industry

Hospitality

Description

Description Bring your culinary skills and join our team, as Lead Cook, where you can dazzle our guests with your high standards of quality through the presentation, preparation, and cooking abilities. A Lead Cook chooses high standards as a guiding principle every day. They cultivate a culture of authentic hospitality for their fellow team members and recognize that they must lead by example. They help oversee the daily operations of the kitchen. Their responsibilities revolve around prepping and cooking food for our guests with genuine hospitality, speed, and accuracy, maintaining the kitchen and surrounding area, as well as the opening and closing of the operation, ordering, receiving, and stocking of food and related items. This is a seasonal position that may require flexible scheduling availability. Thes position is scheduled to start April 27th and end November 1st. Requirements Job Requirements: Promotes and represents the F&B amenities, as well as the resort, in a positive manner. (Essential) Provides friendly, quality, and genuine hospitality to each guest. (Essential) Takes food inventory and prepares orders for Executive Chef. (Essential) Ensures invoices are checked against deliveries and forwarded with money and receipts to the office daily; oversees the daily deposits and assists with reconciliation. (Essential) Responsible for opening and closing the restaurant facility. (Essential) Has knowledge of local health and safety codes and regulations as they apply to the Resort operations Maintains kitchen/cooking areas and ensures equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. Reports any kitchen equipment or maintenance issues to the Executive Chef/F&B Manager. Cleaning and sanitizing tables, countertops, and floors after each service Prepares food ordered for restaurant and bar customers using a variety of kitchen equipment (grills, ovens, fryers, meat slicers, food processors, etc.). Prepares food throughout the day as needed, anticipating, and reacting to guest volume accurately, neatly, and in a timely fashion. Preparing and plating all food items on the menu in accordance with plating guidelines/recipes/standards Follows recipes accurately while maintaining food and beverage preparation processes. Demonstrates knowledge of menu and offerings, including dietary and allergen guidelines. Performs shift opening, side work, closing duties such as starting equipment and cleaning of refrigeration units, fryers, grills, and surrounding area, as well as other kitchen equipment. Writes, follows and implements daily prep lists, in accordance with daily shift pars. Stocks and replenishes food, beverages, paper products, and utensils as needed. Follows and delegates opening/closing checklist items Job Qualifications: High School Diploma or GED (Preferred) 2 years high volume kitchen experience (Preferred) Safe Food Handler Certificate Program within 60 days from hire date (Required) Innate desire to provide the very best guest experience Follow instruction for recipes and sanitation guidelines Excellent guest service, teamwork, and communication skills Ability to maintain a professional resort image, including cleanliness and appearance standards Skills and Abilities: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, sit or walk for an extended period of time. While performing the duties of this job, the employee is regularly required to lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. The number of hours you will be scheduled to work during the week is variable and is based on guest occupancy, season, staffing and other factors. Island Hospitality is unable to guarantee a specific number of work hours per week. Ability to perform repetitive tasks/motion. Have ability to grip/grasp objects. Have good eye-hand-foot coordination. Have good manual dexterity. Have hearing abilities adequate to perform job duties in person and over the telephone. Have visual acuity adequate to perform job duties, including reading information from printed sources and computer screens. Rarely: Sitting, Climbing Occasionally (1-33%): Crawling, Kneeling, Lifting up to 50 pounds, Lifting up to 75 pounds, Lifting up to 100 pounds, Pushing, Pulling Frequently (34-66%): Standing, Walking, Bending/Stooping, Crouching, Lifting up to 10 pounds, Lifting up to 25 pounds, Reaching Above Shoulder Level Controlling Costs Following Policies and Procedures Meeting Basic Work Expectations Working Safely Working Conditions: Resort team members are generally exposed to a variety of shifts that include a variety of hours, weekends, and holidays due to the 24-hour operation of a resort. The common workplace environment in resorts is fast-paced, with high levels of interaction with guests, employees, and managers. The number of hours you will be scheduled to work during the week is variable and is based on guest occupancy, season, staffing and other factors. Island Hospitality is unable to guarantee a specific number of work hours per week. Indoor restaurant environment that is well lit and ventilated; can be busy and hot; exposure to various outdoor weather conditions as necessary. Works on feet for prolonged periods of time. Training: Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered. Team Member Wellness Program: How We Thank You For All You Bring To The Team Rewarding Hard Work: Referral bonus program to any of our locations Seasonal Now & Later Bonus Equal Opportunity Employer Island Hospitality uses E-Verify to confirm work authorization in all municipalities where it is required by law.

Responsibilities

The Lead Cook oversees daily kitchen operations, focusing on the presentation, preparation, and cooking of food with high standards of quality, speed, and accuracy while cultivating a culture of hospitality. Key duties include managing inventory, ensuring cleanliness, handling opening/closing procedures, and following all recipes and plating guidelines.