Cook

Position Title: Lead Cook Department: Food & Beverage

Reports to: Executive Chef Status: Non-Exempt 

Principal Responsibilities: The Lead Cook is a hands-on working leader who will cook alongside the cooks most of the time. The primary responsibility is to prepare and cook high-quality food while supporting the Executive Chef with daily kitchen operations, food quality, cleanliness, food safety, teamwork, and efficient service. Responsible for the maintenance and set-up of food preparation and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in all kitchen stations. 

Essential Functions:

· Cook and work directly alongside the cooks during prep and service.

· Prepare menu items according to established recipes, portions, and presentation standards.

· Ensure stations are properly set up and mise en place is completed before service.

· Help coordinate cooks and kitchen staff during assigned shifts.

• Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in accordance to standard recipes.
• May also cut, trim, and peel meat and vegetables prior to cooking.
• Monitors food quality, taste, portion size, presentation, and controls the proper storage and handling of all products, including the age and condition to maintain the highest quality. 
• Abides by all health department regulations including the use of proper temperature controls for ovens, broilers, grills, roasters, and steam kettles, and keeping the kitchen area and equipment neat and clean.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Maintain consistent and timely food production during busy service periods.
• Follow and enforce food safety, sanitation, labeling, date-marking, and FIFO procedures.
• Maintain clean and organized workstations, equipment, refrigerators, and storage areas.
• Assist with inventory, receiving deliveries, product rotation, and waste control.
• Help train and support kitchen employees and communicate operational concerns to management.
• Assist with banquets, catering, special events, and large-volume food production as needed.
• The PM Lead Cook will also assist with the AM Lead Cook’s time-off requests or cover their day off when needed

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings.
• Perform all assigned side work such as organizing and restocking.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep floor dry and clean to avoid slip and fall accidents.
• Complete other duties as assigned by supervisor.
• Maintains open communication and good interaction with restaurant team members and all other hotel team members. 

Physical Requirements:

Below is a listing of the physical requirements for standard performance of this job:

Frequency Key: Rare, Occasional, Frequent, or Constant

 Physical Activity  Frequency

 Sitting Rare

 Walking, Standing Frequent

 Climbing Stairs Occasional

Standing Constant

Crouching/Bending/Stooping Occasional

Reaching Occasional

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

 Far Vision Frequent

 Hearing Constant

 Talking Constant

 Smelling Constant

Tasting Constant

 Lifting/Carrying (up to 50 lbs.) Occasional

 Travel Rare

Other Duties:

Assimilate into the Avalon Hospitality Group culture through understanding, supporting and participating in all elements of corporate policies. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Packard from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

Safety Requirements:

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health of safety:

· Non-skid soles and eye protection

Team members will be trained in the proper use and care of assigned PPE. The hotel may provide the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Organizational Relationships:

Positions directly reporting to this position (titles):

· None 

Specific Job Knowledge, Skills, and Abilities:

The individual must posses the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

· Advanced to intermediate knowledge of the use of the broiler, sauté, fry, roast, steam, and other such cooking methods.

· Knowledge of acceptable sanitation standards.

· Knowledge operating all kitchen equipment such as slicers, stoves, ovens, steamers, kettles, broilers, etc.

· Basic mathematical skills necessary to understand recipes, measurements, and ability to determine food portions and quantities needed.

· Ability to follow and make changes to recipes and pay close attention to special dietary needs.

· Ability to perform work with extreme temperature ranges, handle all equipment properly under all conditions, and stand continuously within a small area.

· Ability to work efficiently in a fast-paced kitchen.

· Ability to communicate effectively with kitchen employees and management.

· Flexible availability, including weekends and holidays as required.

Qualifying Standards:

Education High School graduate or equivalent required. 

Experience Prior cooking experience, preferably in hotel. 

Licenses or Certificates Food Service Sanitation Certificate, CPR Certification, and/or First Aid Training preferred. 

Grooming All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

Other Additional language ability preferred. Ability to handle multiple tasks.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.