Culinary Lead

Description

POSITION PURPOSE: Follow all instructions assigned by Chefs and ensure all duties assigned are carried out with culinary staff. Ensure that all food is of the finest quality for our guests resulting in increased guest satisfaction and an increase in the positive perception of the hotel. Ensure all stations are set to outlet standards and specs according to the guidelines that have been established to eliminate unnecessary waste and inefficiency resulting in a higher quality product and increasing departmental profits. Assist Chefs and maintain areas of responsibilities. Take on the role of a Sous Chef when they are not present.

ESSENTIAL FUNCTIONS:

* Supervise culinary staff.

* Prepare and cook food properly and quickly following all required recipes in a timely manner.

* Store food correctly using proper rotation and dating.

* Maintain sanitary standards before, during, and after service.

* Determine inventory of food items and requisition from storeroom.

* Set up equipment needed for preparation prior to service.

* Maintain high quality level of food production and presentation.

* Cleanliness, sanitation and personal hygiene.

* Responsible for set up station, breakdown, and all necessary advance prep.

* Put all food away that has been requisitioned from storeroom.

* Prepare all food items according to recipe specifications.

* Make sure coolers are cleaned, organized and locked after work if finished.

* Hold pre-shift meetings with culinary staff.

POSITION REQUIREMENTS:

* Friendly and polite team member.

* Follow instructions of Chef.

* Ability to read micros orders.

* Professional schooling from culinary school preferred or 5 years similar experience.

* Knowledge of kitchen equipment and food items.

* Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.

* Working knowledge of saute, grill, fry, and poultry station.

* Ability to creatively compose specials from items not being used.

* Assist in control of food waste.

* Garnishing knowledge and experience required.

* Knowledge and comprehension of the English language.

* Must be a strong leader.

* Ability to work long hours.

* Ability to stand for long periods.

* Ability to work under pressure.

* Ability to work various shifts.

* Ability to train culinary staff in learning our standards and be able to groom and prepare them for advancement in our culinary department.

* Ability to carry out the job functions of the Sous Chef when the chefs are not present.

Job Type: Full Time

Pay Rate: $24.35/hr.

What's in it for you?

* A free, well-balanced meal every shift

* Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties

* Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing and spa

* Discounted parking

* "Two for one" movie theater coupons at Marcus Theatres

* Ability to grow your career, and transfer from one property to another while maintaining your service with the company

* Paid time off

* And more!

About us:
A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are "People Pleasing People" who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S. based portfolio of 15 hotels and resorts, our properties are known for their unique character and style.

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

The Pfister Hotel is an equal opportunity employer.