Lead Cook

Explor Olympic LLC; Port Angeles (WA); On-site; USD 42,000 - 62,000; Full time

Job summary

Explor Olympic LLC is seeking a Lead Cook to assist the Kitchen/F&B Manager in training staff, enforcing sanitation guidelines, and ensuring guest satisfaction. This role involves coordinating with the culinary team to meet menu and service standards.

The position requires strong leadership, knowledge of cooking techniques, and adherence to corporate policies. You will oversee orders, maintain POS transactions, and participate in inventory and waste control initiatives.

Qualifications

• High school diploma or equivalent is required.
• Minimum 3 years F&B experience and POS experience.
• ServSafe certification required.

Responsibilities

• Assist the Kitchen/F&B Manager to meet or exceed menu and guest service expectations.
• Be a strong team member of a culinary team with a positive attitude.
• Train culinary staff in proper cooking techniques and sanitation.
• Oversee restaurant orders and maintain efficient POS transactions for food and retail items.
• Participate in training related to COGS data, health safety logs, and weekly sheets.
• Follow training checklists to ensure accuracy when training others.
• Assist with receiving, stocking, rotating orders, and inventory oversight for grab-and-go items.
• Adhere to waste policies and maintain cleanliness of common areas.
• Ensure compliance with corporate standards and laws.
• Obtain ServSafe or Food Handler certification as required.

Skills

Cutting tools

Cookware & bakeware

Sanitation procedures

Leadership

Communication

POS system

Microsoft Office

Customer service

Inventory management

Education

High school diploma or equivalent

Tools

POS system

Microsoft Office

Job description

Lead Cook

Reports to: Food & Beverage Manager or Kitchen Manager | Department: Food & Beverage

Summary of Position

Assist the Kitchen/Food & Beverage Manager in ensuring that all kitchen staff are trained in proper cooking techniques and sanitation guidelines per Corporate policies to deliver an exceptional guest experience.

Responsibilities

• Assist the F&B/Kitchen Manager in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded.
• Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can‑do attitude every day.
• Assist F&B Management in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines to deliver an exceptional guest experience.
• Oversee restaurant orders and maintain efficient POS transactions for food and retail items.
• Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs.
• Follow the Cook training checklist to ensure accuracy when training others.
• Assist with all activities related to receiving, stocking and rotating orders, and oversight of inventory levels in grab and go/deli items.
• Adhere to all policies regarding waste.
• Assist the F&B/Kitchen Manager with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas.
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
• Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law.
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Adherence to Duties Checklist and other duties as assigned.

Position Requirements

• Experience in using cutting tools, cookware and bakeware.
• Knowledge of various cooking procedures and methods.
• Ability to follow all sanitation procedures.
• Must be self‑motivated with the ability to perform with the highest professional and ethical standards.
• Must respond well to a changing work environment and be able to perform at the highest level with minimal supervision.
• Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations.
• Must have excellent analytical and problem‑resolution skills with the ability to proactively recommend solutions.
• Must demonstrate effective written and verbal communication skills.
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality.
• Excellent customer service and people skills.
• Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally.

Knowledge and Experience

Education: High school diploma or equivalent.

Experience: Minimum 3 years F&B experience. POS experience. ServeSafe certification required.

Expectations

• Assist with identifying areas of improvement within the Restaurant and the culinary team and report to the F&B Manager.
• Participate in weekly F&B team meetings with the General Manager and the F&B Manager.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.