Cook I

Cook I - Pacific Hospitality GroupSkip to main content#Cook I page is loaded## Cook IApplylocations: Denú Hotel & Spa - Phoenix, AZtime type: Full timeposted on: Posted Yesterdayjob requisition id: JR100264**Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.****Our Guiding Principles:****Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment**## Job Description**Position Summary**The Cook I / Lead Cook is a senior culinary professional responsible for overseeing daily food production, ensuring exceptional food quality, and supporting the efficient operation of the kitchen. This position serves as a leader within the culinary team, providing guidance, training, and direction to Cook II, Cook III, and kitchen support staff. The Lead Cook works closely with culinary leadership to maintain operational excellence, uphold food safety standards, and deliver an outstanding dining experience.# What You Will Accomplish**Key Responsibilities*** Prepare, cook, and present menu items according to standardized recipes, production schedules, and presentation standards while ensuring food quality, consistency, proper temperatures, and portion control.* Complete daily ingredient preparation, mise en place, and production planning to support efficient kitchen operations and timely service.* Lead and coordinate daily kitchen workflow by assigning tasks, supporting team members, and maintaining efficient operations during service.* Train, mentor, and assist culinary team members while fostering a positive, professional, and collaborative kitchen culture.* Prepare special orders and support banquet, catering, and special event functions, accommodating dietary restrictions and guest requests as needed.* Maintain high standards of food safety, sanitation, HACCP compliance, workplace safety, and health department regulations.* Ensure kitchen workstations, equipment, storage areas, and food preparation areas remain clean, organized, and operational through routine inspections and proper maintenance.* Manage food inventory by monitoring stock levels, receiving and storing deliveries, labeling and rotating products using FIFO procedures, and communicating purchasing needs to supervisors.* Control food costs by minimizing waste through proper food handling, production planning, inventory management, and portion control.* Communicate effectively with culinary leadership and service staff regarding production timelines, operational needs, equipment issues, staffing concerns, and product shortages.* Serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, ensuring consistent execution of kitchen operations and organizational standards.**What You Will Bring****Qualifications*** High school diploma or equivalent required; culinary training, degree, or certification preferred.* Three (3) to five (5) years of progressive culinary experience in a restaurant, hotel, resort, senior living, healthcare, catering, or other high-volume food service environment.* Previous leadership or supervisory experience in a professional kitchen preferred.* Strong knowledge of food preparation techniques, cooking methods, kitchen equipment, food safety and sanitation practices, inventory control, production planning, and food cost management.* Ability to accurately follow recipes, preparation instructions, and organizational standards while maintaining attention to detail and strong organizational skills.* Demonstrated ability to lead, motivate, and work collaboratively with a diverse team in a fast-paced environment.* Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.* Current Food Handler Certification as required by local regulations; ServSafe Food Protection Manager Certification or equivalent preferred.**Physical Requirements*** Ability to stand and walk for extended periods* Ability to lift, pushing, pulling and carry up to 50 pounds* Frequent bending, reaching, twisting, and repetitive motions* Ability to work in hot, humid, and fast-paced kitchen environments* Ability to safely use knives, cooking equipment, and other kitchen tools. Manual dexterity sufficient to safely operate kitchen tools and equipment. #J-18808-Ljbffr