Lead Cook

Hilton Albany; City of Albany (NY); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in the hospitality sector is seeking a qualified line cook for their Albany location. This leadership position involves maintaining high standards of food quality and presentation while overseeing kitchen operations. The role requires experience in cooking and the ability to lead a team effectively. Competitive hourly pay is offered based on experience and capability.

Benefits

Retirement Plan

Health Insurance

Supplemental Insurance

Paid Time Off

Paid Training

Fantastic Company Culture

Qualifications

• 2-4 years related experience in a line cooking role.
• 1-2 years lead cook/supervisory experience.

Responsibilities

• Fulfill food orders quickly and efficiently.
• Maintain clean workstation while prepping for the daily restaurant business.
• May delegate and assign duties to other cooks as needed.

Skills

Organization

Time Management

Prioritization

Education

GED or College certification

Job description

JOB SUMMARY:

Fulfill food orders quickly, efficiently, and with the highest standards of quality and presentation. Maintain clean workstation while prepping for the daily restaurant business, as well as buffets, banquets, salad bars, and hors d’oeuvres. This is a leadership role in the kitchen. May delegate and assign duties to other cooks as needed. Serve safe food handling certified preferred but not necessary. May act as closing/opening shift supervisor/key holder.

Benefits

• Retirement Plan
• Health Insurance
• Supplemental Insurance
• Paid Time Off
• Paid Training
• Fantastic Company Culture

Responsibilities:

• Perform opening and closing procedures per checklists.
• Set-up and break down work station.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption.
• Measure and mix ingredients according to recipes using various kitchen utensils and equipment.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
• Ensure the quality of the food items and notify the manager if a product does not meet specifications.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Be fully knowledgeable in all menu items and features including their garnish, contents, and preparation methods. Answer questions from servers or guests as needed.
• Ensures all food is prepared, cooked, and presented in accordance with appropriate recipes, presentations, and guest orders.
• Acknowledge any special requests and prepare the menu items accordingly.
• Manage guest orders in a friendly, timely, and efficient manner.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils and thermometers.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Use kitchen tools safely and appropriately, including using appropriate tools to open boxes, cans, and cartons.
• Keep knives sharpened,
• Disassemble and assemble kitchen equipment and follow safety procedures when cleaning.
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by the health department.
• Ensure compliance with food safety and handling policies and procedures i.e., use dates, the temperature of appliances, and food.
• Adherence to all safety protocols including handling and transportation of foods and knife work.
• Practice correct food handling and food storage procedures according to federal, state, local, and company regulations.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Check and ensure the correctness of the temperature of appliances, food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Use correct lifting procedures, as necessary, to avoid injury.
• Maintain appropriate par levels/prep lists are being adhered to.
• Communicate with chef/purchasing of any product needs or overstock.

Physical Tasks:

• Stand and walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Desired Experience

• 2-4 years related experience in a line cooking role.
• 1-2 years lead cook/supervisory experience
• GED or College certification
• Solid organizational, time-management and prioritization skills

Hourly rate: $28.50/hour

In accordance with New York State’s Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays $28.50/hour based on experience.