Lead Cook

• On the job training
• Growth Opportunities
• Competitive Pay rates
• Benefits (Medical, Dental and Vision available 1^st day after 60)
• Company Paid Life Insurance
• Paid Time Off
• Special Recognition Programs
• Team Member Discounts

• To assist in operating the department within the budgeted guidelines from both a revenue and cost perspective.
• To assist in the implementation of a menu concept that appeals to our in-house guest that will increase the outlets capture ratio and revenues per occupied room as compared to budget.
• Ensure that the department complies with all health department regulations on a day-to-day basis.
• To maintain a potential cost on every item sold to ensure that the department meets and/or exceeds the budgeted expectations relative to cost of sales.
• Ensure that the café and marketplace cooler items, frontline is stocked & faced, organized and all retail items have been properly priced and positioned for sale.
• Lead hands-on workshops and training sessions for the kitchen team on advanced culinary techniques, plating skills, and culinary trends.
• Introduce new cooking methods or presentation styles to enhance the overall dining experience.
• Mentor and guide kitchen staff to improve their skills and ensure high culinary standards.
• Create, standardize, and document recipes to ensure consistency and high-quality execution across all shifts.
• Test new recipes and adapt them based on guest preferences, seasonal ingredients, and dietary restrictions.
• Ensure portion sizes and ingredients align with cost control guidelines while maintaining exceptional quality.
• Oversee the visual appeal of dishes, ensuring they align with the hotel’s standards and dining experiences.
• Guide the culinary team on plate composition, garnishing, and food styling for a polished presentation.
• Maintain focus on attention to detail, ensuring each dish is prepared and served with precision.
• Collaborate with the Director of F&B & banquets to design custom menus for special events, corporate functions, and private dining experiences.
• Work with the Marketing department to develop culinary promotions, themed events, or seasonal food offerings.
• Coordinate with the front-of-house team to ensure that food and beverage pairings are highlighted and presented effectively.
• Stay ahead of food trends and incorporate innovative cooking techniques, new ingredients, and popular dining styles into the hotel’s offerings.
• Experiment with new flavor combinations, plating styles, or fusion concepts to attract guests seeking novel culinary experiences.
• Monitor industry trends in sustainable dining, plant-based menus, and hyper-local food movements.
• Assist in developing the culinary budget, including food costs, staffing, and equipment expenses.
• Track and analyze culinary expenditure, ensuring that the food and beverage department stays within budget while maintaining a high level of quality.
• Use financial data to identify areas for improvement and implement cost-saving initiatives without compromising culinary excellence.

• Previous F & B Supervisor or Lead experience (1-2 years minimum)
• Hotel experience is a must
• Banquet & Culinary experience a must (2-3 years minimum)
• Well-rounded knowledge in both food and beverage areas.
• Must have excellent interpersonal skills.
• Accurate forecasting abilities.
• Supervisory and leadership skills. 

 

Paramount Hospitality Management is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations, and ordinances. Paramount Hospitality Management is a Drug-free Work Place.