Lead Cook

Sanctity Hotel Rancho Cucamonga (Hilton Tapestry Collection); Rancho Cucamonga (CA); On-site; USD 48,000 - 64,000; Full time

Job summary

Durango Cocina & Rooftop is seeking an experienced and dependable Lead Cook to support daily kitchen operations, prepare menu items, and guide kitchen staff during shifts.

The ideal candidate has strong line-cooking experience, leadership ability, attention to detail, and the ability to perform well in a fast-paced upscale restaurant environment, with a focus on safety and teamwork. This role requires dependability and punctuality to ensure smooth service.

Qualifications

• 2+ years of professional line-cooking experience.
• Lead cook or supervisory experience preferred.
• Knowledge of food preparation, sanitation, and kitchen safety.
• Ability to read and follow recipes, preparation lists, and production standards.
• Strong communication, organization, teamwork, and time-management skills.
• Bilingual English and Spanish communication skills are helpful but not required.
• Current California Food Handler Card required.
• Food Protection Manager Certification is preferred.
• Must be dependable, punctual, and available based on business needs.

Responsibilities

• Prepare and cook menu items according to approved recipes, portions, presentation standards, and ticket times.
• Lead and coordinate cooks and kitchen employees during assigned shifts.
• Assign stations and tasks based on business volume and operational needs.
• Ensure proper kitchen opening, closing, preparation, and cleaning procedures are completed.
• Monitor food quality, freshness, taste, temperature, portion size, and presentation.
• Maintain proper food labeling, dating, rotation, storage, and FIFO procedures.
• Ensure compliance with food-safety, sanitation, hygiene, and workplace-safety requirements.
• Verify that cooking, holding, refrigeration, and storage temperatures are properly maintained.
• Monitor inventory levels and communicate shortages, waste, equipment problems, or supply needs to management.
• Help control food costs by minimizing waste, following recipes, and maintaining proper portion control.
• Assist with receiving, inspecting, and properly storing food deliveries.
• Train and coach kitchen employees on recipes, station procedures, cleanliness, and performance expectations.
• Maintain a clean, organized, and properly stocked workstation.
• Coordinate with front-of-house employees and management to support accurate and timely guest service.
• Address routine kitchen concerns and promptly report serious performance, safety, or operational issues to management.
• Support banquet, catering, special-event, and high-volume restaurant operations when needed.
• Perform other job-related duties assigned by management.

Job description

Position Summary

Durango Cocina & Rooftop is seeking an experienced and dependable Lead Cook to support daily kitchen operations and help deliver consistently high-quality food. The Lead Cook will prepare menu items, guide kitchen employees during assigned shifts, maintain food-safety standards, and help ensure an organized and efficient kitchen.

The ideal candidate has strong line-cooking experience, leadership ability, attention to detail, and the ability to perform effectively in a fast-paced, upscale restaurant environment.

Key Responsibilities

• Prepare and cook menu items according to approved recipes, portions, presentation standards, and ticket times.
• Lead and coordinate cooks and kitchen employees during assigned shifts.
• Assign stations and tasks based on business volume and operational needs.
• Ensure proper kitchen opening, closing, preparation, and cleaning procedures are completed.
• Monitor food quality, freshness, taste, temperature, portion size, and presentation.
• Maintain proper food labeling, dating, rotation, storage, and FIFO procedures.
• Ensure compliance with food-safety, sanitation, hygiene, and workplace-safety requirements.
• Verify that cooking, holding, refrigeration, and storage temperatures are properly maintained.
• Monitor inventory levels and communicate shortages, waste, equipment problems, or supply needs to management.
• Help control food costs by minimizing waste, following recipes, and maintaining proper portion control.
• Assist with receiving, inspecting, and properly storing food deliveries.
• Train and coach kitchen employees on recipes, station procedures, cleanliness, and performance expectations.
• Maintain a clean, organized, and properly stocked workstation.
• Coordinate with front-of-house employees and management to support accurate and timely guest service.
• Address routine kitchen concerns and promptly report serious performance, safety, or operational issues to management.
• Support banquet, catering, special-event, and high-volume restaurant operations when needed.
• Perform other job-related duties assigned by management.

Qualifications

• At least two years of professional line-cooking experience preferred.
• Previous lead cook, shift lead, or kitchen-supervisory experience preferred.
• Knowledge of food preparation, cooking methods, sanitation, and kitchen safety.
• Ability to read and follow recipes, preparation lists, and production standards.
• Strong communication, organization, teamwork, and time-management skills.
• Ability to guide employees professionally and maintain composure during busy service periods.
• Current California Food Handler Card required.
• Food Protection Manager Certification is preferred.
• Bilingual English and Spanish communication skills are helpful but not required.
• Must be dependable, punctual, and available based on business needs.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Ability to bend, reach, twist, and perform repetitive kitchen tasks.
• Ability to work around hot surfaces, sharp equipment, steam, cold-storage areas, and cleaning products.
• Ability to work effectively in a fast-paced kitchen environment.

What We Are Looking For

We are looking for a hands‑on kitchen leader who takes pride in food quality, cleanliness, teamwork, consistency, and guest satisfaction. The successful candidate will lead by example and help create a productive and respectful workplace.

Durango Cocina & Rooftop is an equal‑opportunity employer.

Source: Hospitality Online