Cook - Lead

Job Summary Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with Carillon standards. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Monitors all food served relative to appearance, temperature, sanitation and quality standards, and portion control. Essential Job Functions - Maintain complete knowledge of and comply with all Carillon Miami Wellness Resort departmental policies/service procedures/standards. - Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. - Monitor and maintain cleanliness, sanitation and organization of assigned work areas. - Maintain and strictly abide by State sanitation/Health regulations and Resort requirements. - Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. - Prepare and assign production and prep work for Line Cooks to complete; review priorities. - Communicate additions or changes to the assignments as they arise throughout the shift. - Ensure that opening shift completes start up of Kitchen line and designated prep work. - Complete opening duties: - Set up workstation with required items, tools, equipment and supplies. - Inspect the cleanliness and working condition of all tools, equipment and supplies. - Check production schedule and pars. - Establish priority items for the day. - Inform the Sous Chef of any supplies that need to be requisitioned for the day''s tasks. - Transport supplies from the Storeroom and stock in designated areas. - Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift. - Check Point of Sale printers on the line; ensure they are in working order and there is enough paper available for the shift. - Prepare all menu items following recipes and yield guides. - Inform the Sous Chef of any shortages before the item runs out. - Assist Line Cooks wherever required to ensure optimum service to guest & residents. - Ensure that Food and Beverage Service Staff are informed of out of stock items and amount of available menu specials throughout the meal period. - Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents. - Inform Sous Chef of any excess items that can be used in daily specials or elsewhere. - Maintain production charts. - Maintain proper storage procedures as specified by Health Department and Resort requirements. - Minimize waste and maintain controls to attain forecasted food cost. - Disinfect and sanitize cutting boards and worktables. - Transport empty, dirty pots and pans to the potwash station. - Direct and assist Stewards in order to make clean-up a more efficient process. - Breakdown workstation and complete closing duties: - Return all food items to the proper storage areas. - Rotate all returned product. - Wrap, cover, label and date all items being put away. - Straighten up and organize all storage areas. - Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. - Return all unused and clean utensils/equipment to the specified locations. - Ice down hot items from the steam table, so they cool quickly. - Turn off all equipment not needed for the next shift. - Restock items that were depleted during the shift. - Ensure all Line Cooks'' assignments are completed before they sign out. - Review status of work and follow-up actions required with the Sous Chef before leaving. - Good guest service skills. Ability to develop and maintain good working relationships with all levels of Carillon hotel staff, vendors, guests and government agencies. - Effectively communicate operational details with coworkers, wait staff and management at all times with immediate follow-up required. - Become aware of what is happening in the dining room (e.g., arrival of a large group & BEO''s).

Created: 2025-09-06