City, State:

New Orleans, Louisiana

 

The purpose of a Lead Cook is to prepare and cook food that is consistent with the hotel’s standards and quality.
A lead cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes Breakfast, Lunch, Dinner, Banquets, and/or Room Service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
· Is knowledgeable of all menu items on scheduled shift (am/pm).
· Duties will also include prep work, cleaning.
· Prepares all ingredients for the shift before service begins.
· Operates station in an efficient, safe manner.
· Ability to work under light supervision and still ensure a fully prepped, clean and timely executed station.
· Practices serve-safe methods in preparing, cooking, holding and storing of all food items.
· Knowledgeable of cooking procedures, Food that are cooked in broilers, fryers and grills. Is familiar with producing
   specials, sauté, soups, and sauces.
· Responsible for producing excellent quality.
· Must be able to multi task.
· Follows opening and closing procedures.
· Able to work in a high pace and hot environment
· Able to work all shifts and holidays.
· Be able to self-motivate in work environment.
· Proper handling, storage of all food items.
· Moderate knife skills.
· Proper cooking techniques – along with timeliness
· Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance             with standards.
· Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
· Performs any other duties as requested by supervisor.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential
duties of the position.

DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE
To perform the job successfully, an individual should demonstrate the following competencies. Other competencies maybe required.
Associate demonstrates a high QUALITY of work:
· Demonstrates accuracy and thoroughness.
· Monitors own work to ensure quality.
· Provides the best possible service to clients and customers.

JOB DESCRIPTION
Associate demonstrates acceptable PRODUCTIVITY standards
· Meets or exceeds productivity standards.
· Produces adequate volume of work efficiently in a specific time.

Associate demonstrates excellent CUSTOMER SERVICE SKILLS
· Responds to requests for service and assistance.
· Demonstrates the desire and ability to provide high quality service to both internal and external customers.
· Solicits customer feedback to improve service.

Associate demonstrates INITIATIVE
· Asks for and offers help when needed.
· Includes appropriate people in decision-making.
 

Associate demonstrates ACCOUNTABILITY for their job performance
· Takes responsibility for own actions.
· Performs work with little or no supervision; works independently.
· Can be relied upon regarding task completion and follow up.

Associate demonstrates exemplary DEPENDABILITY / RELIABILITY
· Can be relied upon regarding task completion and follow up.
· Ensures work responsibilities are covered when absent.

EDUCATION AND EXPERIENCE REQUIREMENTS:
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

QUALIFICATIONS
· Ability to read and comprehend simple instructions, short correspondence, and memos.
· Ability to write simple correspondence.
· Ability to effectively present information in one-on-one and small group situations to customers, clients, and
other employees of the organization.
· Ability to interpret and perform basic math functions.
· Ability to use cooking metrics and conversion methods for all cooking measurements.
· Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal
with standardized situations with only occasional or no variables.
· Ability to interpret and perform basic computer functions.

CERTIFICATES AND LICENSES
· Safe Serve/Food Handler’s Card

WORK ENVIRONMENT
The work environment normally entails the following:
• Kitchen environment - varying degrees in temperature
• Exposure to cleaning chemicals throughout the day
• Moderate noise levels consistent with kitchen environment

PHYSICAL DEMANDS
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment. The physical activity normally entails the following attributes. Position is expected to:
· Stand and walk more than 2/3 of the time
· Lift up to 50 pounds.
· Push / pull up to 30 pounds

Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.