Kitchen Lead

Job description

As senior/experienced members of the culinary staff, assist the Sous Chef in providing guidance, advice, support for all areas of the Culinary Department as directed by the Sous Chef. Work under direction of the Sous Chef in the daily production, preparation, cooking and presentation of all food for the hotel’s banquet kitchen in a safe and sanitary work environment as well as in the sanitation area of the culinary operations. Follow specifications and instructions to ensure all food is served according to restaurant standards. Clean food preparation areas, cooking surfaces and utensils. Cook batches of food such as chicken, fish and meat and prepare sauces and stocks. Decorate and garnish desserts with proper sauces and fruit. Maintain sanitation, health and safety standards in the work area. Operate large-volume cooking equipment such as grills, deep fryers and griddles. Pre-cook items in order to prepare for later use. Read food order slips or receive verbal instructions as to food required. Verify that prepared foods meet quality and quantity requirements. Clean, stock and restock workstations and reach-ins. Order and take delivery of supplies, if necessary. Prepare amenities such as fruit plates for Boxwood. Maintain and rotate all food items to ensure food quality; date and label all food items and actively practice FIFO (First-In-First-Out). Strive to minimize waste and breakage. Perform additional cooking duties as assigned by the Sous Chef.

May perform other job duties pursuant to 35-2014.00, Cooks, Restaurant.

F.a.5a-F.a.6b: 35 hours/week. 7+ hour shifts with 30-minute unpaid break each shift; shifts vary based on venue and may be any time between 5:00 am and 10:30 pm. 5 days per week, Sun-Sat. May work evenings, weekends, holidays, as needed. Schedule (including workdays) may vary. May work more than the guaranteed hours. May work overtime. OT varies.

F.b.8a: Workers will be paid no less than the wage listed. Employer may pay higher wage rates to workers based on seniority with employer and level of skill. Overtime hours may vary.

F.b.8a: Bonus available for full completion of agreed upon employment period.

F.b.9: In accordance with applicable Michigan state law, Earned Sick Time Act 338, employers are required to provide earned sick time to their employees. The amount of paid sick leave provided may vary depending on the size of the business.

Special Requirements

3 months of experience cooking in a resort setting required. On-the-job training will not be provided.

Must be available to work dates of employment and hours/shifts stated in job listing. Must be able to walk, stand, and move for extended periods of time. Must be able to lift, push, and pull carts and equipment weighing up to 50 pounds. Must be able to bend, kneel and reach. Must be able to speak and understand English.