Lead Cook

Tommy Bahama; Indio (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in the hospitality industry seeks a Lead Cook to oversee kitchen operations, focusing on food quality and team leadership. The successful candidate will provide culinary guidance, maintain kitchen cleanliness, and ensure safe food handling techniques. Ideal applicants will have substantial food service experience and a respectful approach to teamwork.

Qualifications

• Three years of training or related experience required.
• Knowledge of food safety, sanitation, and food service equipment.
• Experience maintaining professional work relationships.

Responsibilities

• Oversee kitchen staff in meal preparation and cooking.
• Inspect presentation quality and expedite the line as needed.
• Maintain safe workstation and handle food according to safety techniques.

Skills

Food safety knowledge

Effective communication

Basic knife skills

Education

Three years of training or related experience

Job description

Overview

The Lead Cook is responsible for oversight of the kitchen staff who prepare, cook, and garnish meals for hotel guests and patrons. The Lead Cook will provide leadership and guidance to the shift staff and also will work on the hot or cold line as needed. With focus on quality and production levels, this position will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

Salary range $25/hour

Responsibilities

Leads by example and masters both the hot and cold food item production. Inspects presentation quality and expedites the line as needed. Must be able to read recipes and follow measurement instructions accurately. Must be able to effectively communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Apply basic knife skills required for preparation of hot and cold foods.

Qualifications

Able to work flexible hours and days. Three years of training or related experience required. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.

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