Cook (Lead) - Hilton

Scope of Position: 

The Lead Cook is responsible for directing the prep cook and preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria, and Banquets, 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 work areas while minimizing waste and maximizing cost/production ratio. 

Position Qualifications and Requirements: 

Education & Experience: 

• Previous supervisory responsibility preferred 

• High school diploma or GED Certification is preferred, and/or equivalent work experience. 

• Certification/permits in food sanitation, food handling required. 

• Certification as required by franchise required. 

Physical Demands: 

• Long hours sometimes required, including nights and weekends. 

• 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. 

• Must be able to withstand extreme variance to hot and cold temperatures. 

Required Competencies 

• Must be able to convey information and ideas clearly, both oral and written. 

• Must work well in stressful, high-pressure situations. 

• Must be able to evaluate and select among alternative courses of action quickly and accurately. 

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. 

• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. 

• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. 

• Must be able to prioritize departmental functions to meet due dates and deadlines. 

• Must be able to work with and understand financial information and data, and basic arithmetic function. 

Responsibilities that may include any and all of the following:  

1. Approach all encounters with guests and team members in a friendly, service-oriented manner. 

1. Maintain regular attendance in compliance with DHM standards, as required by scheduling, which will vary according to the needs of the hotel. 

1. Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working. 

1. Comply at all times with DHM standards and regulations to encourage safe and efficient hotel operations. 

1. Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members. 

1. Prepare meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.  

1. Prepare the next day’s work on a daily basis according to prep schedule. 

1. Advise supervisor of low inventory items; assist in receiving items and taking inventory as required. 

1. Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements. 

1. Report all unsafe or malfunctioning equipment to supervisor. 

1. Assist in dishwashing or other kitchen duties as needed. 

1. Respond quickly to guest requests in a friendly manner.  Follow up to ensure guest satisfaction. 

1. Have thorough knowledge of menus and the preparation of items as required according to hotel standards. 

1. Prepare food of consistent quality following recipe cards to ensure portion control and consistency. 

1. Complete necessary food and station preparation prior to the opening of the kitchen in order to ensure that guests are served promptly and efficiently during the restaurant and Room Service operating hours. 

1. Prepare and display buffet food items according to the hotel standards and with an eye for detail. 

1. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, and braising, roasting, par-cooking. 

1. Recognize quality standards in fresh vegetables, fish, dairy, and meat products. Inform management of any sub-standard product prior to accepting delivery. 

1. Knowledge of herbs and spices and proper use of same. 

1. Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. 

1. Prepare food for Banquets, as required, following specifications on Banquet Event Orders. 

1. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. 

1. Know the location and operation of all fire extinguishing equipment and be familiar with hotel’s emergency procedures. 

1. Practice safe work habits, including “clean as you go” at all times to avoid possible injury to self or other team members. 

1. Keep all equipment assigned in good working order (i.e., knives, thermometer, etc). 

1. Use Production Charts as specified by hotel’s standards. 

1. Date all food containers and rotate as per the company SOP and FIFO method. 

1. Cook orders as per chit from server. Handle any special requests of guests in a positive manner. 

1. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. 

1. Properly portion all items on your assigned station. 

1. Control food waste, loss and usage per standard. Assist in setting up plans and actions to correct any food cost problems. 

1. Check pars for shift use and determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked. 

1. Perform periodic temperature checks on food that is held on the line, both cold and hot, per standard. Record temperatures accurately and adjust as needed.  

1. Perform other duties as requested by management. 

1. Attend all training/meetings as required by management.