Seasonal Lead Cook at Manor Vail Lodge ($27-$28.50/hr)

About the role

The Lead Cook works with the Executive Chef and Sous Chef to ensure the afternoon/evening crew functions seamlessly in delivering excellent food that meets specifications and quality requirements. The Lead Line Cook acts as a kitchen supervisor at all times, co-leading the kitchen when the Chef is present and assuming responsibility for all aspects of kitchen operations in the Chef’s absence.

Responsibilities

• Controls overall quality, consistency, preparation, and presentation of all products served to the customer.
• Maintains and controls costs of kitchen operations, including food usage, portion control, labor costs, and kitchen supplies.
• Receives goods and verifies weight, quality, counts, size, and pricing against invoices.
• Ensures maintenance of kitchen-department sanitary standards in compliance with federal, state, and local law and company specifications.
• Assists Chef in implementing corrective actions in response to Guest Reports.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meat, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assumes responsibility for kitchen in the absence of Executive Chef and Sous Chef.
• Stays current with trends by utilizing industry books, magazines, and multimedia avenues.
• Works in a cooperative work environment, focusing on trusting relationships, ethics, dignity, maximum productivity, and team member morale.
• Plans, prepares, and executes menus for banquets and events in coordination with the Executive Chef and Events team Lead.
• Trains and supervises kitchen and banquet staff including task delegation.
• Collaborates with Sales, Events, and Banquet Operations to accommodate special requests and dietary restrictions.
• Maintains strict adherence to food safety, sanitation, and hygiene standards (HACCP, local regulations).
• Aids in menu development, tastings, and special event concepts.
• Maintains a clean, organized, and efficient kitchen environment.

Qualifications

• One to two years related experience and/or training; or equivalent combination of education and experience.
• Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Supervisory Responsibilities: Directly supervises three employees in the Kitchen.
• Physical Demands: Regularly stands, walks, uses hands to finger, handle, or feel, reach with hands and arms, talk or hear, taste or smell. Frequently stoops, kneels, crouches, or crawls. Occasionally sits. Must regularly lift and/or move up to 50 pounds.