This position is responsible for taking a lead role in preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides work direction to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive associate elations.
REQUIRED SKILLS AND EXPERIENCE
Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
Experience/Knowledge/Skills/Abilities: 2+ years of progressive lead cook or kitchen supervisory experience required. Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members. Must be able to manage multiple priorities in a fast-paced environment.
Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift.
PREFERRED SKILLS AND EXPERIENCE
Experience/Knowledge/Skills/Abilities: Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.
EEO AA M/F/Vet/Disabled