Lead Cook ("Cocinero Lider")

Azul Hospitality; Springdale (UT); On-site; USD 30,307 - 33,062; Full time

Job summary

Azul Hospitality is seeking an experienced kitchen associate to support the Executive Chef in daily operations at Red Cliffs Zion in Springdale, UT. The role involves preparing all hotel food items by standardized recipes while upholding sanitation and personal hygiene standards.

You will read menus, estimate food needs, and help train staff, ensuring consistent quality and presentation across outlets. Expect exposure to diverse cooking methods and must maintain a neat, professional kitchen

Qualifications

• Requires minimum 2 years cooking experience, preferably high volume.

Responsibilities

• Read menu to estimate food requirements and assist Executive Chef with ordering.
• Assist in training of culinary staff.
• Coordinate and expedite kitchen staff to ensure food quality and presentation.
• Prepare items using standardized recipes.
• Measure and mix ingredients with kitchen utensils and equipment.
• Operate large-volume cooking equipment (grills, fryers, griddles).
• Set up station with mise en place for service.
• Adjust oven temperatures and other equipment as needed.
• Maintain sanitation and safety standards in work areas.
• Verify prepared food meets quality and quantity.

Skills

Leadership

Communication

Customer relations

Attention to detail

Sanitation & safety

Basic computer skills

Cooking procedures

Independent work

Cutting tools & cookware

Education

High school or equivalent

Tools

Grills

Deep-fat fryers

Griddles

Job description

Job Details Level: Experienced Job Location: Red Cliffs Zion - Springdale, UT 84767 Position Type: Full-Time/Part-Time Salary Range: $22.00 - $24.00 Hourly Job Shift: Any Job Category: Restaurant - Food Service

POSITION PURPOSE Assist the Executive Chef with the daily operation of the kitchen department. Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

• Read menu to estimate food requirements and helps Executive Chef order food from suppliers.
• Assist in the training of new culinary staff members.
• Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Self-driven and able to work independently.
• Experience in using cutting tools, cookware, and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

EDUCATION

High school or equivalent education required.

EXPERIENCE

Minimum 2 years cooking experience, preferably high volume

LICENSES OR CERTIFICATIONS

Food Handlers certification required.

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. Qualifications