Position: Lead Cook
About: The purpose of a Lead Cook is to prepare and cook food that is consistent with the hotel’s standards and quality. A lead cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes Breakfast, Lunch, Dinner, Banquets, and/or Room Service.
Requirements: Bachelor’s degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Ability to read and comprehend simple instructions, short correspondence, and memos; Ability to use cooking metrics and conversion methods for all cooking measurements; Ability to interpret and perform basic computer functions.
Benefits: Competitive salary, Health insurance, Paid time off, Professional development opportunities, Employee discounts
