Lead Cook / Kitchen Supervisor

Restaurant at Hotel Indy; Indianapolis (IN); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts

Professional development opportunities

Job summary

Restaurant at Hotel Indy is seeking a Lead Cook to deliver a high-quality, consistent dining experience in collaboration with the Executive Chef. You will oversee food preparation, presentation, and safety while guiding kitchen staff to meet service times.

The ideal candidate brings 4+ years of culinary experience, a high school diploma or equivalent, and a willingness to support inventory and ordering. This on-site role emphasizes teamwork and professional hotel standards.

Qualifications

• 4+ years of culinary experience.
• High School diploma or equivalency education certificate required.
• Culinary program certificate (not required).

Responsibilities

• Prepare food of consistently high quality by following recipes and production standards.
• Follow all food safety standards by date marking, rotation, temperature, and holding.
• Initiate preparation based on anticipated needs.
• Order products from vendors with approval from executive chef.
• Store all food products during and after use.
• Complete daily food safety and temperature checks.
• Assist in food control standards to reduce waste.
• Operate equipment such as fryers, broilers, stoves, steamers, processors, mixers, slicers, ovens, steam tables, kettles, etc.
• Clean and maintain all equipment and workspace.
• Mentor and coach other team members; support learning.
• Complete daily check-ins with the executive chef.

Skills

Culinary experience

Communication skills

Physical stamina

Education

High School diploma or equivalent

Culinary program certificate

Job description

What's in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

About this job…

Lead cooks are essential to delivering a high-quality, consistent guest dining experience. Working in alignment with the Executive Chef. Lead Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Lead Cook to practice all safe food-handling methods, accurately and consistently prepare food, manage other kitchen team members by assigning duties, adapt to guest requests for modifications, control inventory and ordering pars, and work quickly and efficiently to meet service time expectations.

What you’ll be doing…

• Prepare food of consistently high quality by following recipes and special instructions while upholding portion and production standards.
• Follow all food safety standards by date marking, proper product rotation, and proper temperature and time holding.
• Initiate preparation of food items based on anticipated needs.
• Order products from numerous vendors with approval from executive chef
• Properly store all food products during and after use.
• Complete daily food safety and temperature walks
• Assist in food control standards to reduce waste.
• Operate food preparation equipment such as fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, flat-top grills, etc.
• Clean and maintain all equipment and general working environment.
• Contribute as a team member by reporting to work as scheduled, learning and refining processes and procedures, and supporting others as they learn.
• Coaching and assisting other team members
• Completing daily check ins with the executive chef
• Always maintain professionalism consistent with hotel brand and company expectations.
• Perform other job-related duties as assigned by supervisor.

Requirements…

Experience & Education:

• 4+ years of culinary experience
• High School diploma or equivalency education certificate required
• Culinary program certificate (not required)

Communication:

• Good verbal and written communication skills
• Must be able to speak, read, and write in primary language used in the workplace

Physical:

• 8+ hours per day; stand and walk frequently throughout the workday
• Reach, bend, stoop, and pivot frequently through workday
• Lift, lower, push, pull, and maneuver up to 50 pounds occasionally

About First Hospitality...

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Source: Hospitality Online