Lead Cook - Full-Time

Battle House Hotel & Spa; Mobile (AL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short/Long-Term Disability

Paid Holidays & Vacation

PTO & Sick Leave

401k with Matching

Tuition Reimbursement

Hotel Discounts

Food & Beverage Discounts

Job summary

Battle House Hotel and Spa in Mobile seeks an experienced Lead Cook to supervise kitchen staff in the absence of the Chef and maintain food quality. You will lead, train, and ensure safety and recipe compliance across the kitchen team.

You will monitor production flow, manage inventory and forecasting, and ensure health regulations are followed while delivering high-quality dishes that meet menu specifications.

Responsibilities

• Train and supervise kitchen staff in proper preparation, equipment handling, and adherence to safety measures.
• Conduct sensory evaluations (taste, smell, and visual inspection) of all products and mise en place before service to ensure top-quality ingredients and correct recipes.
• Promptly report any substandard or low-quality products to the Supervisor or Chef, ensuring immediate attention.
• Ensure accurate timing and pace during service to guarantee guests receive their food timely.
• Ensure the kitchen staff schedule is followed and coordinate with culinary supervisors and chefs when modifications are needed.
• Observe production flow and adjust to meet cost and quality control procedures.
• Monitor and enforce proper receiving, storage, and rotation of foods to comply with health regulations.
• Conduct daily taste panels to verify dishes are properly seasoned and ready to serve.
• Assign duties to kitchen employees under supervision to ensure efficient operations.
• Maintain adherence to all menu specifications, recipes, and production forecasts; ensure equipment is clean and maintained.
• Foster teamwork across the department and hotel, maintaining clean service lines and adhering to a clean-as-you-go policy.
• Prioritize workstation setup before meal functions to maximize efficiency during service.

Job description

At Battle House Hotel and Spa we pride ourselves on delivering unparalleled service in a stunning environment. Our hotel is full of charm, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest.

Why Join Us?

This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests.

As a part of the PCH Hotels & Resorts portfolio, we offer a robust compensation and benefits package, including:

• Health, Dental, Vision and Life Insurance including FSA and HSA options
• Short and Long-Term Disability
• Paid holidays, Vacations, PTO and Sick Leave.
• 401k with matching
• Tuition Reimbursement
• Hotel and Food and Beverage Discounts

And much more!

Job Description:

As a member of our hospitality team, the primary responsibility of a Lead Cook is to supervise the kitchen staff in the absence of the Chef and ensure the maintenance of food quality. This role will create positive leadership by providing guidance and training to the Kitchen associates in proper preparation techniques, equipment usage, and safety measures. This role will visually inspect and select the freshest ingredients for menu items, follow recipes, and prepare requisitions for supplies. A crucial part of this role is monitoring production flow, adhering to cost and quality control procedures, maintaining menu specifications and recipes, updating production forecasts, and ensuring compliance with health regulations for receiving, storage, and rotation of foods.

• Train and supervise kitchen staff in the proper preparation of menu items, equipment handling, and adherence to safety measures. Regularly evaluate their performance and provide guidance as needed to maintain the production of high-quality products.
• Conduct sensory evaluations (taste, smell, and visual inspection) of all products and mise en place before service to ensure only top-quality ingredients and correct recipes are used.
• Promptly report any substandard or low-quality products to the Supervisor or Chef, ensuring immediate attention and resolution.
• Ensure accurate timing and pace during service to guarantee that guests receive their food in a timely and appropriate manner.
• Ensure the schedule of culinary staff is followed, and when modifications are necessary, follow the direction of culinary supervisors and chefs.
• Observe production flow and make adjustments to adhere to cost and quality control procedures.
• Monitor and enforce proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations, including proper labeling, dating, and storage containers to maintain product freshness.
• Conduct daily taste panels to verify that all dishes are perfectly seasoned and suitable to be served.
• Assign specific duties to all kitchen employees under the supervision of the kitchen supervisor to ensure efficient kitchen operations and service.
• Maintain, update, and ensure adherence to all menu specifications, recipes, and production forecasts. Also, ensure that all kitchen equipment is clean, properly maintained, and promptly report any equipment in need of repair to culinary supervisors and chefs.
• Foster positive working relationships with all team members in the department and throughout the hotel, promoting a culture of teamwork and collaboration.
• Handle and store all equipment properly, keeping the service line and related areas clean at all times by following the clean as you go policy. Utilize sanitizers to disinfect all food contact surfaces.
• Prioritize proper setup of workstations before all meal functions to maximize efficiency during food service.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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