Lead Cook & Kitchen Team Leader

PCH Hotels And Resorts, Inc.; Birmingham (AL); Hybrid; USD 42,000 - 62,000; Full time

Job summary

PCH Hotels And Resorts, Inc. is seeking a Lead Cook in Birmingham, AL to supervise kitchen staff in the absence of the Chef and maintain high food quality. You will guide training, ensure proper food preparation, and monitor safety, storage, and inventory practices to meet health regulations.

You will lead by example, conduct tastings, manage timelines during service, and collaborate with chefs to uphold menu standards and production forecasts.

Qualifications

• Experience supervising kitchen staff and ensuring food quality.
• Ability to conduct sensory evaluations and ensure recipes are followed.
• Knowledge of health regulations for receiving, storage, and rotation.

Responsibilities

• Train and supervise kitchen staff in proper preparation, equipment handling, and safety.
• Conduct sensory evaluations of products and mise en place before service.
• Report substandard or low-quality products to Supervisor or Chef for resolution.
• Ensure accurate timing and pace during service to deliver timely meals.
• Manage staff schedules and adjust per direction of supervisors/chefs.
• Monitor production flow to adhere to cost and quality control procedures.
• Enforce proper receiving, storage, and rotation of foods with proper labeling and dating.
• Conduct daily taste panels to verify dishes are seasoned correctly.
• Assign duties to kitchen staff to ensure efficient operations.
• Maintain and update menu specifications, recipes, and production forecasts.

Skills

Leadership

Staff supervision

Training

Food preparation

Safety compliance

Cost control

Quality control

Menu adherence

Forecasting

Health regulations

Job description

PCH Hotels And Resorts, Inc. is seeking a Lead Cook in Birmingham, AL to supervise kitchen staff in the absence of the Chef and maintain high food quality. You will guide training, ensure proper food preparation, and monitor safety, storage, and inventory practices to meet health regulations.

You will lead by example, conduct tastings, manage timelines during service, and collaborate with chefs to uphold menu standards and production forecasts.