Lead Cook Job at Holiday Inn & Suites Marlborough
Job Overview: Train, supervise and work with all Chefs’ staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
- Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen.
- Select, train and supervise kitchen staff in the proper preparation of menu items.
- Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
- Adhere to control procedures for cost and quality.
- Prepares requisition for supplies and food items for production in the workstation.
- Report any equipment in need of repair to Chef or Engineering, for service.
- Performs other duties as requested, such as VIP parties and staff meetings.
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
- Thorough knowledge of food products, standard recipes and proper preparations.
- Ability to read, write and speak English to comprehend and communicate job functions.
- Keep floor dry and clean to avoid slip/fall accidents.
- Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
- Due to the cyclical nature of the hospitality industry, associates may be required to work varyingschedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
- All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
- Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
- Complies with health and safety rules, regulations and procedures to maintain a safe environment
Working Conditions:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Finger/hand dexterity in order to operate food machinery.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis.
Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
Qualifications:
Education:
Any combination of education and experience equivalent to graduation from high school or any
other combination of education, training or experience that provides the required knowledge of
skills and abilities.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
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