Lead Cook-Ember

Initial Placement & Benefits

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Responsibilities

• Adheres to established departmental and property policies and procedures regarding guest service standards.
• Demonstrates ability to produce all recipes on restaurant menu in a consistent manner in accordance with menu standards.
• Oversees and is directly involved in the production of all food items on restaurant menu.
• Affords assistance in work direction of kitchen staff ensuring adherence to work procedures, quality standards, and menu specifications.
• Prepares a daily prep list and written daily orders; ensures par stock levels are maintained.
• Maintains control of the kitchen and informs chefs if staffing levels are not appropriate based on business volumes; assumes limited accountability of supervisors in their absence.
• Communicates effectively with Front of House staff.
• Coaches and directs all cooks and assistant cooks to work in a productive and efficient manner; assists in training new team members as directed.
• Works the line in different locations as needed: sauté, broiler, appetizer, pantry, pasta, grill, etc.
• Uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner; reports equipment malfunctions.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Attends company/restaurant training programs as scheduled.
• Completes opening, closing, and other side duties as assigned.
• Communicates as needed with Sous Chefs.
• Complies with departmental policies as well as company rules, regulations, and policies set forth in the Employee Handbook.
• Maintains strict confidentiality in all company matters.

Requirements

• High School Diploma or equivalent required; degree or certificate from a major culinary institute preferred; or equivalent combination of education and experience.
• Minimum two (2) years of experience in a dinner house.
• Must have working knowledge of and ability to prepare stocks, soups, and mother sauces.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation; ability to prepare all varieties of meat and seafood.
• Must have strong written and verbal communication skills; must be fluent and literate in English.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Must have working knowledge of food storage, knife handling and sharpening, weights and measures, plate presentations, recipes and yields, Health Department regulations, sanitation procedures, and safety regulations.