Lead Cook

Kessler Collection; Saint Augustine (FL); On-site; USD 22,041 - 38,572; Full time

Job summary

Casa Monica Resort and Spa, Autograph Collection, is seeking a Lead Cook to supervise and assist in the preparation of all food items across outlets, Banquets, Room Service and Employee Cafeteria. Maintain highest standards to deliver appealing dishes and ensure cleanliness, sanitation, and safety in kitchen and storage areas.

You will follow hotel recipes, support other kitchen roles, and adhere to Health Department regulations while minimizing waste and controlling costs.

Qualifications

• High School diploma or equivalent; hotel or related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work – can lift up to 50 pounds occasionally.
• Stand during the entire shift.
• Able to withstand hot and cold temperature variations.
• Knowledge of menus and preparation per hotel standards.
• Proficient in charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper usage.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation before opening to ensure prompt service.
• Prepare and display buffet items according to hotel standards.
• Recognize quality standards in vegetables, fish, dairy and meat products.
• Maintain a clean and sanitary kitchen environment with proper handling and storage.
• Prepare food for Banquets and as required on Banquet Event Orders.
• Prepare and service food for Employee Cafeteria as directed by Chef.
• Follow hotel standard recipes and assist in other kitchen positions as needed.
• Break down buffets and kitchen line, storing food and equipment properly.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know location and operation of all fire extinguishing equipment.
• Practice safe work habits to prevent injuries.
• Use Production Charts as per hotel standards.
• Support any kitchen position in need of help.
• Follow Health Department and Company regulations for food and storage safety.

Skills

Culinary experience

Flexible hours

Stand for long shifts

Temperature variations

Menu knowledge

Cooking techniques

Herbs and spices usage

Education

High School diploma or equivalent

Job description

Kessler Hotels Kessler Hospitality’s portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah’s entertainment destination, or an elite ski lodge. As the founding member of Marriott’s Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

Hourly

Kessler Hotels Kessler Hospitality’s portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah’s entertainment destination, or an elite ski lodge. As the founding member of Marriott’s Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

Location

Casa Monica Resort and Spa, Autograph Collection will immerse you in the rich history of our famed St. Augustine hotel, from ornate chandeliers to extraordinary art galleries. Originally built in 1888, this hotel is nestled in the heart of St. Augustine’s Historic District and within walking distance to popular sites such as Flagler College, Lightner Museum, Castillo de San Marcos and St. George Street. Our beautifully appointed accommodations entwine vintage Moroccan charm with luxury amenities. Connect your mind and body with a soothing skin treatment at Poseidon Spa before indulging in the bold flavors of Mediterranean cuisine at our on‑site restaurant, Cordova. Enjoy the service of our dedicated team, modern technology, and premier catering. From our Old-World grandeur to the unrivaled location, Casa Monica Resort and Spa is anything but ordinary.

Overview

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper use of each