Lead Cook

We are seeking experienced Lead Line Cooks to join our team!!

Offering Contemporary American cuisine that is California inspired with a focus on fresh organic ingredients. As a member of our Mosaic Family, we will support your development by nurturing your personality, creating a transparent culture of trust collaboration and appreciation. Supported by our annual personal development planning, tailored learning opportunities and our Academy programs you will be a part of creating a bespoke experience.

Treasured by guests. Cherished by employees. Celebrated worldwide.

Pay and Benefits: $22-26/hr, Medical, PTO

ESSENTIAL FUNCTIONS & PHYSICAL REQUIREMENTS:

Individual needs to have a professional appearance and warm, accommodating confident, enthusiastic, motivating personality and abide by the principles, goals and policies in The W Hotel. Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to have their station set up done without help and to standard as directed by the Chef team and follows cleanliness & organization practices
• Show signs of good teamwork by: jumping in and helping other areas when / as needed, proactively managing MEP on a weekly schedule, encourage development of cooks by showing some guidance in prep and organization, including item counts and other kitchen SOP’s
• Partnership with Supervisor to achieve all daily challenges
• Work flow is highly productive requires minimum training, needs to work to become highly efficient and showing good time management
• Flexible work schedule to the operation needs
• Able to work every station in the kitchen with success
• A budding knowledge of recipes, techniques and terminology
• Create a great team environment, where the diversity of the individual members is valued. Be there for your team.
• Be passionately involved in the training and development of the team. It is our responsibility.
• Understand and be the driver of the agreed culinary concepts, goals, philosophies and food and beverage directions.
• Create a seamless work environment with the leaders of food and beverage and synergies the team effort, remember we are one team.
• Take ownership and initiate problem solving opportunities. Follow up and hold your self accountable at all times.
• Be open to suggestions and criticize your own work performance, be a leader and innovator in the industry.
• Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow.Define your cleanliness standards.
• Inspect what you expect, check, double check, and re-check. Details, concepts and standards, it is those little things that really count.
• Understand the big picture; we are all part of a great plan. How you fit in is essential and crucial for the success of the team.
• Have fun at work, maintain an environment of continuous learning, higher expectations and create excellence – we all want to be #1 in our industry.QUALITY CONTROL:
• Highest standards of food product, sanitation, storage, and handling procedures
• Food product, presentation, and service standards OPERA TIONS:The responsibilities of the Cook are as follows, but are not limited to
• Always have a notebook to write recipes, procedures and prep lists with.
• Develop and maintain a positive working relationship with other employees.
• Clearly communicate using professional language
• Daily communication with Sous Chef(s), Executive Sous Chef and/or Executive Chef. Discuss hotel status, special attention arrivals and /or special attention guests with dietary/allergic restrictions, kitchen status (equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to improve guests experiences through new food offerings and ideas to drive revenue.
• Daily communications with stewards to ensure kitchen is running at the highest possible sanitary standards.
• Give and log daily, weekly and monthly projects to the stewards for areas of concern.
• Constantly pushing self to learn more about food service through books, magazines and dining out.
• Confident team member and perfect example for other team members.
• Ensure complete wash and sanitized kitchen is passed over to the next shift.
• Ensure stewards have followed their daily, scheduled cleanliness of walk-ins, lines and general area of stewarding and kitchen.
• Daily line checks with team members ensuring quality and shelf life of product. Responsible for utilizing product through alternative outlets to minimize product loss.
• Closely monitor portion sizing to ensure consistency.
• Assist Supervisor in maintaining all logs and checklists for State and Internal audits.
• Responsible for assisting with updating recipe books with proper procedures.
• Responsible for protein/plate counts for service.
• Responsible for (Preventative) Maintenance log in Chef’s office with engineering team.
• Thorough check of all walk-ins to ensure proper storage and rotation.
• Expert in plating using proper service ware.
• Responsible for shift line-ups, informing F&B staff of specials and menu items no longer-available.
• Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary.
• Keep par items ordered for dry storage and produce walk-in.

EDUCATIONAL AND REQUIRED SKILLS:

• Clear fluent English. Fluent bilingual technical conversation vocabulary (English/Spanish) would be an asset.
• Ability to provide legible communication.
• Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and requisitions.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to respond to and creatively resolve guest inquiries or complaints.

Desirable Skills:

• Experience in a 4-5 star hotel’s culinary program
• 3 years of line cook experience
• At least 1 year of management experience
• Passion and respect for food and service.
• Sense of urgency.
• Desire for more knowledge pertaining to the culinary field.

OTHER:

Due to nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel

Ability to cross train in various departments for overall understanding of the operations and provide ultimate guest experience.

PHYSICAL REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk, and hear. The employee frequently is required to walk and stand for up to 8 hours. Ability to bend, stoop, crouch, use hand, finger and wrist dexterity. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception and the ability to adjust focus.