Lead Cook at La Quinta Chicago Downtown

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

25.0

Posted On

25 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Supervision, Sanitation Standards, Buffet Management, Banquet Service, Recipe Adherence, Inventory Rotation, Kitchen Equipment Operation, Charbroiling, Poaching, Deep-frying, Sautéing, Braising, Roasting, Par-cooking, Food Safety

Industry

Hospitality

Description

Compensation Type Hourly Highgate Hotels Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com Location La Quinta Chicago Downtown One South FranklinChicago, IL 60606 Overview The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio. Responsibilities Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. Prepare and display buffet food items according to the hotel standards. Recognize quality standards in fresh vegetables, fish, and dairy and meat products. Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other employees. Use Production Charts as specified by hotel’s standards. Be able to support any position in the Kitchen that is in need of help. Follow all Health Department and Company regulations in regards to food and storage standards and safety. Be able to operate and maintain cleanliness of all kitchen equipment. Maintain a “Clean As You Go” policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed Qualifications High School diploma or equivalent and/or experience in a hotel or a related field preferred. Culinary experience required. Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Ability to stand during entire shift Ability to withstand temperature variations both hot and cold. Have thorough knowledge of menus and the preparation required, according to hotel standards. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking. Knowledge of herbs and spices and proper use of each

Responsibilities

The Lead Cook supervises and assists in food preparation for all hotel outlets, banquets, and the employee cafeteria. They are responsible for maintaining high quality standards, ensuring kitchen sanitation, and minimizing waste.