Lead Cook | Courtyard Natick

CSM Corporation; Natick (MA); On-site; USD 45,000 - 65,000; Full time

Job summary

CSM Lodging Services in Natick, MA seeks a lead cook/kitchen supervisor to oversee food quality and production across restaurant, room service, and banquet outlets. You will conduct line checks, train staff on menu updates, and help develop new menu items while controlling costs and maintaining safety standards.

The role requires 2+ years in a lead cook or supervisory kitchen role, with strong communication and problem-solving skills, and a focus on delivering exceptional guest experiences in a

Qualifications

• 2+ years of progressive lead cook or kitchen supervisory experience required.
• Detail oriented with ability to communicate across levels and solve problems.
• Ability to manage multiple priorities in a fast-paced environment.

Responsibilities

• Supervise staff to ensure high level of food quality and production to standards.
• Perform daily line checks and audits of consistency and quality; take follow-up actions.
• Develop SOPs to maximize quality and ensure banquets and outlets meet standards.
• Train team on menu changes; assist with new menu development using records and photos.
• Control labor and labor scheduling; monitor expenses to maximize profitability.
• Follow procurement guidelines; manage food cost and maximize revenue.
• Maintain assets within budget; ensure guest satisfaction through standards adherence.
• Lead by example on food safety, storage, and required training records.

Skills

Lead cook

Kitchen supervision

Communication

Problem solving

Education

High school diploma or GED

Culinary degree or equivalent

Serve Safe certification

Job description

Location: Courtyard by Marriott, Boston Natick | CSM Lodging Services, Natick, MA 01760, USA

Description

• Accountable for supervising staff to ensure highest level of food quality and production to standards.
• Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary.
• Recognizes opportunities for improvement and implements the necessary changes.
• Develops standard operating procedures to maximize quality.
• Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
• Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo‑record standards.
• Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs.
• Works closely with manager to monitor and keep kitchen expenses down and maximize profitability.
• Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
• Follows CSM procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue.
• Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner.
• Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
• Responsible for training all employees and ensuring training records are maintained.
• Analyzes quality issues, identifies training needs and ensures implementation to improve results.
• Utilizes available resources and adheres to CSM training policies.
• Ensures all company, brand, and department specific training requirements are met.
• Leads by example with food safety standards and food storage.
• Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations.
• Ensures a clean and safe work environment, and follows all CSM procedures for guest/employee incidents.
• Works with manager and assists with interviewing, hiring, coaching, and development of all employees.
• Helps evaluate staff performance and takes appropriate corrective action as needed to hold employees accountable.
• Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees.
• Responsible for effective self/workload management.
• Demonstrates clear written and verbal communication skills.
• Promotes collaboration and positive, professional work environment.
• Attends all required meetings to ensure proper communication/planning occurs.
• Adheres to all CSM Standard Operating Procedures.

Competencies/Skills Required: 2+ years of progressive lead cook or kitchen supervisory experience required. Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem‑solve with employees. Must be able to manage multiple priorities in a fast‑paced environment.

Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.

Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, bending, carrying, and lifting throughout the shift.

Competencies/Skills Preferred: Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.