Lead Cook

Compensation Type

Hourly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

Hilton Garden Inn Key West / The Keys Collection is a brand new hotel that debuted in Key West, the southernmost city in the continental USA, in April 2016. This upscale hotel is set at the entry point of Key West on North Roosevelt Boulevard and is convenient to the island's best attractions such as Old Town, Mallory Square, Smathers Beach and the Hemingway House. The hotel is also close to Duval Street, the center of the action, where Key West's best restaurants, bars, nightlife and shopping reside. Boasting 141 brand new guest rooms, the hotel's facilities include a restaurant, indoor and outdoor bars, pool and Concierge desk, plus an abundance of complimentary amenities.

Overview

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

Fundamental Requirements:

• Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.

• Assist in controlling costs by maintaining food cost within budgeted guidelines.

• Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.

• Ensure the completion and display of buffet items according to hotel standards.

• Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.

• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.

• Supervise the preparation of food for the Employee Cafeteria, as necessary.

• Ensure that food is prepared following hotel standard recipes.

• Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.

• Maintain the "Clean As You Go" policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.

• Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.

• Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees.

• Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.

• Assist in maintaining a key control system within the kitchen.

• Be familiar with the hotel's emergency procedures.

• Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.

• Ensure that the Employee Breakroom is kept neat, orderly and clean.

• Maintain high food quality standards in the kitchen and find ways to improve upon them.

• Follow all Health Department and Company regulations in regards to food and storage standards and safety.

• Maintain cleanliness and organization of all storage areas.

• Assist in training staff in the operation and maintenance of all kitchen equipment.

Qualifications

Education & Experience:

• High School diploma or equivalent and/or experience in a hotel or related field preferred.

• At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.

• Previous supervisory responsibility preferred.

Physical requirements:

• Flexible and long hours sometimes required.

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

• Ability to stand during entire shift.

• Ability to withstand temperature variations, both hot and cold.

General Requirements:

• Maintain a warm and friendly demeanor at all times.

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

• Must be able to multitask and prioritize departmental functions to meet deadlines.

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

• Attend all hotel required meetings and trainings.

• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.

• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.

• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.

• Must be able to cross-train in other hotel related areas.

• Must be able to maintain confidentiality of information.

• Must be able to show initiative, including anticipating guest or operational needs.

• Perform other duties as requested by management.