Hotel Kitchen Lead Cook

B.F. Saul Company Hospitality Group; Virginia (MN); On-site; USD 26,000 - 29,000; Full time

Benefits offered by this job

Health benefits

Job summary

B. F. Saul Company Hospitality Group is seeking a full-time line cook to prepare and cook food items to brand standards. You will support other cooks, enforce health regulations, and help achieve guest satisfaction and financial targets.

The role requires AM/PM flexibility, some weekends and holidays, and near-daily kitchen duties including line checks, malter handling, and collaboration with restaurant, room service, and banquet events.

Qualifications

• High school diploma or GED required.
• College and/or culinary degree or equivalent experience required.
• 2+ years of progressive cook or kitchen experience required.
• Must be detail oriented, communicate well with all levels, and problem-solve with team members.
• Must be able to manage multiple priorities in a fast-paced environment.
• Ability to lift, push, and pull up to 50 pounds on a regular basis.
• Requires ability to work extended hours based on business needs.

Responsibilities

• Food quality and production: ensure highest level of food quality and production; daily line checks and audits.
• Presentation: ensure outstanding presentation through use records and photos; monitor plate setups.
• Cost control: follow procurement guidelines and manage food cost; maximize revenue.
• Guest service: ensure guest satisfaction and address concerns promptly.
• Safety/risk management: uphold food safety standards and regulations; keep a clean safe environment.
• Self/workload management: maintain clear communication and collaborate with team; adhere to SOPs.

Skills

Detail oriented

Communication

Problem solving

Multi-tasking

Education

High school diploma or GED

Culinary degree or equivalent experience

Job description

B. F. Saul Company Hospitality Group is seeking a full-time line cook to prepare and cook food items to brand standards. You will support other cooks, enforce health regulations, and help achieve guest satisfaction and financial targets.

The role requires AM/PM flexibility, some weekends and holidays, and near-daily kitchen duties including line checks, malter handling, and collaboration with restaurant, room service, and banquet events.