Lead Cook, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK)

About the role

The Lead Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets, and other associated food service activities. This position supports the Land’s End Resort, a 117‑room hotel in Homer, AK.

Responsibilities

• Perform all main line food and cooking production duties with items determined by the assigned shift.
• Review daily needs with supervisors, complete production sheets, review maintenance reports, and verify supply needs and availability.
• Assist supervisors with menu and recipe development.
• Control quantity and quality in food production and maintain overall sanitation of assigned areas.
• Assist in supervising and training food service personnel.
• Arrange kitchen helpers/assistants to complete smaller item preparation.
• Verify and oversee food serving lines, areas, bars, etc., ensuring they are properly stocked, set up, and cleaned.
• Fill in for any general food service position as needed.
• Observe and instruct others on proper rotation procedures for produce and dairy products.
• Maintain food production equipment and storage areas following sanitation, safety, and operational procedures.
• Assist other food service personnel as required.
• May assume supervisory responsibilities for other team members.
• Perform other duties pertinent to the department’s success as assigned.

Qualifications

• High School diploma or GED equivalent.
• Must obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification within 30 days of hire.
• Three (3) years of documented lead cook experience.
• Contract requires employees to speak, understand, read, and write English.

Preferred Qualifications

• Minimum of three (3) years of consecutive employment in a similar operation with comparable responsibilities.
• ServSafe Certified Manager Certificate.

Working Conditions and Physical Requirements

• Weather: Indoors, environmentally controlled; most or all work performed inside.
• Noise level: Moderate to loud.
• Environment: Commercial kitchen in a hotel setting.
• Physical requirements: Ability to lift and/or move up to 50 lb.; frequent sitting, standing, walking, climbing, stooping, kneeling, crouching, crawling; use of hands/fingers; talking/hearing; seeing; tasting/smelling; and carrying weight.
• Travel: None.

Competencies

• Safety guides behavior.
• Honesty and integrity govern activities.
• Commitments made will be fulfilled.
• All individuals are treated with dignity and respect.
• The environment will be protected and sustained.