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About the Role

Bring strong culinary leadership, attention to detail, and a commitment to consistency to a fast-paced hospitality environment. Assist with the overall management of the kitchen, oversee food production, and lead the culinary team in delivering high-quality dishes.

Responsibilities

• Assist the Head Chef with the overall management of the kitchen department
• Train, evaluate, and coordinate food production Associates
• Ensure food specifications, portions, preparation, and presentation standards are consistently met
• Assist with the preparation, portioning, garnishment, and presentation of all food
• Maintain excellent kitchen hygiene, cleanliness, and sanitation standards
• Lead and support departmental and venue meetings, ensuring important information is communicated effectively to Associates
• Provide proper training, coaching, and counseling in accordance with company policies and procedures
• Work with the Head Chef to resolve venue conflicts and disputes while maintaining excellent guest service and Associate relations
• Oversee completion of all post-meal and closing duties by kitchen Associates each day
• Adjust kitchen staffing levels based on daily business conditions
• Help maintain a smooth, efficient, and productive kitchen operation
• Directly supervise cooks on a daily basis
• Plan and assign work for cooks
• Direct daily operations of cooks
• Evaluate performance of cooks
• Address complaints from cooks
• Resolve problems with cooks
• Carry out disciplinary or recognition actions for cooks in accordance with company policies and applicable laws
• Regularly lift and/or move up to 50 lbs.
• Occasionally lift and/or move up to 100 lbs.
• Stand, walk, reach, and work for extended periods in a busy kitchen environment
• Work in a fast-paced kitchen environment
• Work around kitchen equipment and moving mechanical parts
• Follow established safety, health, and sanitation procedures at all times

Requirements

• High School Diploma or GED required
• Minimum of four years of experience as a Lead Line Cook in a full-service restaurant or hotel
• Progressive supervisory experience
• Strong culinary skills and knowledge of food preparation and presentation
• Excellent attention to detail and commitment to consistency
• Ability to train, lead, and motivate a kitchen team
• Strong communication, organization, and problem-solving skills
• Ability to work effectively in a fast-paced hospitality environment

Skills

• Culinary leadership
• Attention to detail
• Consistency
• Food production
• Team leadership
• Food preparation
• Food presentation
• Kitchen hygiene
• Sanitation
• Communication
• Organization
• Problem-solving

Location

• Onsite

Work Type

• Full-time

Experience Level

• Minimum of four years of experience as a Lead Line Cook
• Progressive supervisory experience

Education Level

• High School Diploma or GED

Benefits

• Onsite Day Care
• Tuition Reimbursement
• Discounts at Hotel, Restaurants, Golf Course, and Spa
• 3 Medical Plans
• 2 Vision Plans
• 2 Dental Plans
• Accident Insurance
• Hospital Insurance
• Critical Illness Insurance
• STD Insurance
• LTD Insurance
• Life Insurance
• 401k Plan
• Paid Time Off
• Sick Time
• Holiday Pay

About the Company

• We offer unique benefits like onsite Day Care, Tuition Reimbursement, and discounts at our Hotel, Restaurants, Golf Course, and Spa.
• We have 3 Medical Plans to choose from, 2 Vision Plans, 2 Dental Plans, Accident, Hospital, and Critical Illness are available, as well.
• STD, LTD, and Life Insurance policies are our gift to you as a FT Employee.
• Generous 401k Plan, Paid Time Off, Sick Time, and Holiday Pay are yours to enjoy!
• Take the next step in your culinary career and join a team that values quality, consistency, teamwork, and leadership.