Lead Cook | Courtyard Natick

About the role

Supervises staff to ensure highest level of food quality and production to standards.

Responsibilities

• Performs daily line checks and conducts ongoing audits of consistency and quality.
• Recognizes opportunities for improvement and implements necessary changes.
• Develops standard operating procedures to maximize quality.
• Maintains food preparation and delivery standards for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
• Ensures outstanding presentation through use of records and photographs, and monitors plate setups.
• Trains team on any menu changes and collaborates with Manager to develop new menu items, use records, and photographs.
• Works closely with Manager to monitor and control kitchen expenses, maximizing profitability.
• Manages and schedules kitchen staff effectively, adjusting based on business needs.
• Follows CSM procurement guidelines and applies good business judgment to control food costs.
• Manages and maintains company assets within budget guidelines and extends the life of company resources.
• Ensures guest satisfaction by meeting food and beverage standards.
• Identifies and addresses guest concerns promptly and efficiently.
• Trains kitchen staff on operational standards, adhering to ticket times while maintaining high food quality.
• Trains all employees and ensures training records are maintained.
• Analyzes quality issues, identifies training needs, and implements improvements.
• Utilizes available resources and adheres to CSM training policies.
• Ensures compliance with company, brand, and department-specific training requirements.
• Models food safety standards and food storage practices.
• Conducts routine inspections of food and beverage operations to maintain quality standards.
• Maintains a clean and safe work environment, following all CSM procedures for guest/employee incidents.
• Assists with interviewing, hiring, coaching, and developing employees.
• Evaluates staff performance and takes appropriate corrective action as needed.
• Motivates staff by setting goals, providing feedback, and recognizing employees.
• Manages workload effectively and demonstrates clear communication skills.
• Promotes a collaborative and professional work environment.
• Attends all required meetings to ensure proper communication and planning.
• Adheres to all CSM Standard Operating Procedures.

Requirements

• 2+ years of progressive lead cook or kitchen supervisory experience.
• Detail-oriented with excellent communication skills, both written and verbal.
• Able to manage multiple priorities in a fast-paced environment.

Qualifications

• High school diploma or GED.
• College and/or culinary degree or equivalent experience preferred.
• Serve Safe or equivalent certification, or the ability to obtain certification.