Lead Cook

As a Lead Cook, you will support the General Manager of F&B by leading the culinary team and completing delegated administrative tasks. You will ensure food safety protocols and all brand standards are followed. The Lead Cook also serves as a line cook, catering cook, and/or expediter. The Lead Cook role could be focused on daily restaurant service, or could be focused on food prep and catering, with the ability to perform both. This is a seasonal, hourly position and includes the option of team member housing for the duration of employment. Competencies Effective Communication Adaptagility Decision Making Initiative Key Responsibilities Know all menu item recipes, portions, and ingredients with special attention to allergens Participate in menu development as required including creation of daily specials and catering menus Actively maintain guest and team member safety by ensuring all food handling safety and storages protocols are implemented and tracked on logs Ensure a clean and safe workspace through completion of daily and weekly cleaning/deep cleaning checklists tasks Maintain neat, organized, and safely stored work and storage areas where FIFO is practiced Assist with all inventory practices including ordering, receiving, waste tracking, setting up count sheets, and completing physical inventory counts Lead by example, maintain composure, take action, and be solution-minded in unpredictable situations such as delivery challenges, meeting diverse needs of guests, or incidents on property Collaborate and interact professionally, value teamwork, quickly step in to help others, resolve challenges with quick solutions Learn and share knowledge of local area, culture, and on-site activities Keep a positive attitude, anticipate needs of your team and guests Set clear expectations, provide accurate, complete, and timely communication Other duties as assigned Preferred Qualifications High School Diploma/GED 1 years of experience in culinary leadership role Love of cu