240 West Cook I

Hotel Leveque; Fontana-on-Geneva Lake (WI); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Lead Cook to join their dynamic kitchen team. In this role, you will apply advanced culinary techniques to create high-quality dishes while leading and mentoring kitchen staff. Your expertise will drive menu innovation and ensure that every dish meets the highest standards for taste and presentation. With a focus on teamwork and communication, you'll thrive in a fast-paced environment, making a significant impact on the culinary experience offered to guests. Join a supportive team where your contributions will be valued and rewarded.

Benefits

Employee discounts on property

Guest room discounts for friends and family

Free meals with every shift

On the job training

Medical, dental, and life insurance

401K for full-time employees

Dental, Vision, and Teladoc benefits for part-time employees

Qualifications

• 4+ years of experience in a professional kitchen setting.
• Strong knowledge of cooking techniques and food safety standards.

Responsibilities

• Lead and mentor kitchen staff, ensuring high standards of food quality.
• Prepare and cook a variety of dishes according to menu specifications.

Skills

Culinary Techniques

Flavor Development

Ingredient Handling

Cooking Methods

Team Leadership

Communication Skills

Organizational Skills

Education

High School Diploma

Culinary School Diploma

Tools

Kitchen Equipment

Job description

BASIC FUNCTION: The Lead Cook is a key member of the kitchen team, responsible for applying advanced culinary techniques to prepare and present high-quality dishes. This role involves leading the kitchen staff in executing recipes, managing food preparation processes, and ensuring that every dish meets the restaurant’s standards for taste, presentation, and consistency. The Lead Cook will leverage extensive culinary expertise to innovate and refine menu offerings, handle complex cooking tasks, and maintain a high level of creativity and precision in all food preparations. Strong skills in flavor development, ingredient handling, and cooking methods are essential for success in this role.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• High school diploma or equivalent required.
• 4+ years of experience in a professional kitchen setting.
• Culinary school diploma or relevant certification in strongly preferred.
• Proven experience as a cook in a fast-paced kitchen environment. Previous leadership experience is preferred.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Ability to work efficiently under pressure and in a team environment.
• Excellent communication and organizational skills.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

ESSENTIAL FUNCTIONS:

• Lead and mentor kitchen staff, including line cooks and prep cooks. Train new employees on kitchen procedures, safety standards, and cooking techniques.
• Prepare and cook a variety of dishes according to the restaurant’s menu and recipes. Ensure that all food is prepared to the highest quality and presentation standards
• Assist in menu planning and recipe development. Adjust recipes and portions based on customer feedback and ingredient availability.
• Monitor food quality throughout the preparation process. Conduct regular inspections of food storage, preparation areas, and equipment to ensure compliance with health and safety regulations.
• Manage inventory levels and order supplies as needed. Track and control food waste to optimize costs and reduce expenses.
• Work closely with other kitchen staff to ensure timely and efficient service. Coordinate with front-of-house staff to manage orders and special requests.
• Maintain cleanliness and organization in the kitchen. Follow all sanitation and safety procedures to prevent foodborne illnesses and ensure a safe working environment.
• Address and resolve any issues or conflicts that arise in the kitchen. Make quick decisions to ensure smooth operation during busy periods.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.

ENVIRONMENT:Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

The Friendliest Resort in Lake Geneva is growing our team!

Explore everything a career in hospitality has to offer when you join the team at The Abbey Resort. We aim to hire individuals who are ready and committed to a "Can Do" Attitude by creating memorable experiences in the lives of all we serve.

As part of the Abbey Resort family, you will have the opportunity to join an incredibly talented team with great benefits and opportunities for growth and advancement both in our resort and at our sister properties worldwide.

• Employee discounts on property and at other First Hospitality properties
• Guest room discounts for friends and family
• Free meals with every shift
• On the job training
• Welcoming and supportive global network
• Medical, dental, and life insurance, 401K and more for full-time employees
• Dental, Vision, and Teladoc benefits for part-time employees