Lead Cook

Description

JOB SUMMARY: The Lead Cook is responsible for providing a Rugby Grille dining experience that will result in return customers and greater business. Will work alongside the Sous Chef/executive chef to assist in overseeing the daily operations of the Rugby Kitchen, including assisting in directing the culinary team and aiding with menu preparation. Ensuring food quality and freshness as well as plate presentation and monitoring daily internal ordering and stocking. In addition, the Lead Cook must set the example in providing standards and direction to kitchen personnel to allow for continued growth and performance as individuals and as a team. The Lead Cook will lead by example in using proper food-handling techniques and ensure quality and consistency by following designated recipes.

PRIMARY RESPONSIBILITIES:

Leadership – 20%

• Opens/closes kitchen
• AM Lead Cook checks-in scheduled team, Pm Lead checks-out scheduled team.
• Checks line set-up, production volume, daily orders, cleaning lists
• Leads the kitchen team in the absence of the Sous Chef/Exec Chef
• Provides daily guidance to junior kitchen staff members, including but not limited to, line cooking, food preparation, and dish plating, addressing performance concerns to the Chef or Sous Chef.
• Mentors in the training of new kitchen staff to restaurant and kitchen standards.
• Inspection of daily station SOPs, ensuring opening/closing procedures are followed.
• Make informed decisions when food issues arise and Chefs are not available, ensuring the best possible guest experience.
• Actively develop trusting and transparent relationships with peers in the culinary department, and around the hotel.

Food Preparation – 80%

• Number one objective is to ensure the team and the product are being utilized. Top priorities, set line, run line, prep line, prepare kitchen for service.
• Oversee and maintain kitchen stock and ingredient pars, placing food order list as needed.
• Ensures a first in, first out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Assist in menu preparation.
• Facilitate production of daily specials
• Must be able to work all stations without supervision, as business needs demand.
• Strong knowledge of OSHA and Health department standards.
• Maintain safety, hygiene and cleanliness in and around the kitchen.
• Report all areas of concern for correction and/or repair.

BENEFITS

Success Coach every Thursday

Fifty percent off your restaurant bill for up to six guests

401 (k)

Discounted Bus Passes

Free meals during shift

PTO Program

& so much more!

The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided based on qualifications, merit, and business need.

This policy applies to all terms and conditions of employment.

If you are interested in applying for employment with The Townsend Hotel and need assistance to apply for a posted position, please send an email to [email protected], or you may call us at 248-647-8640.

Requirements

Physical Demands: Requires walking and standing to a significant degree. Requires ability to move fingers and hands easily and quickly. Requires oral communication with kitchen staff/hotel staff. Requires ability to taste and smell (testing cooked food). Requires reaching, bending, stopping, shaking, stirring and wiping. Requires lifting between 35 to 50 pounds frequently, infrequent lifting up to 100 pounds.

Environmental Conditions: Inside with protection from weather conditions but may experience varying kitchen temperatures.

Essential Skills: Leadership skills, Team building skills, ability to learn and improve performance. Developed skills in culinary techniques. Strong organizational skills, Attention to Detail, Ability to work well under pressure, with a professional sense of urgency. Self-Motivated, Creative Problem-solving Skills, Strong Verbal and Written Communication Skills, Positivity. Ability to work in a collaborative, team environment.

Educational/Vocational Preparation: High school graduate, 3+ years’ experience in upscale restaurant kitchen. Preferred 1 to 2 years supervisory experience. Current Food Safety Certification. Must have a flexible schedule, including weekends and holidays.

Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping or tripping.