Lead Cook

Lead Cook

The Lead Cook is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef. The employee may direct the work of other kitchen staff, delegating tasks and instructing them in the preparation/production of all meal periods. As directed by the Executive Chef, this position must follow standard operating procedures, kitchen systems including: preparation logs, inventories, product usage. The employee is responsible for maintaining and adhering to the health and food safety program at all times per state and federal regulation.

Join a Team that Puts Your Well-Being First!

At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job – you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction.

Here's how we show our commitment:

• Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way.
• Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve.
• Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance.
• Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!
• Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally.
• Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations!

WAGE RANGE: $22.00 - $25.00

Core Responsibilities

• Lead daily kitchen operations, ensuring consistent food quality, presentation, and timely service.
• Prepare and cook menu items according to established recipes, portion standards, and hotel specifications.
• Assist the executive chef with supervising, training, and directing kitchen team members.
• Coordinate food preparation and service for breakfast, dinner, banquets, and special events.
• Oversee kitchen operations during assigned shifts, ensuring efficiency and communication between culinary and service teams.
• Monitor food quality, temperatures, portion control, and presentation.
• Maintain kitchen cleanliness, sanitation, and compliance with food safety regulations.
• Assist with inventory management, receiving deliveries, proper storage, and minimizing food waste.
• Support food cost controls through proper portioning and efficient use of ingredients.
• Ensure kitchen equipment is operated safely and report maintenance concerns.
• Train new culinary employees on recipes, preparation techniques, safety procedures, and kitchen expectations.
• Communicate with the executive chef and food & beverage leadership regarding staffing needs and operational challenges.
• Promote teamwork, accountability, professionalism, and guest satisfaction.
• Work various kitchen stations as needed to support operations.

Skills Required

• Strong leadership, organizational, and problem-solving skills.
• Ability to train, mentor, and guide kitchen team members.
• Excellent customer service and communication skills.
• Ability to work efficiently under pressure.
• Strong attention to detail, time management, and multitasking abilities.
• Ability to follow instructions, learn quickly, and maintain consistent quality.
• Basic computer skills and familiarity with inventory and ordering systems.
• Dependable, self-motivated, and committed to culinary excellence.

Technical Skills

• Creativity in food preparation and presentation.
• Knowledge of safe operation of commercial kitchen equipment.
• Proficiency in knife skills, grilling, broiling, and sautéing.
• Experience expediting orders and coordinating kitchen service.
• Speed and efficiency in meal production without compromising quality.
• Understanding of food safety, sanitation, storage, and temperature controls.
• Familiarity with portion control, inventory management, and food costs.

Experience / Education

• Minimum two years of professional grill or line cooking experience required.
• Previous experience leading and directing kitchen team members preferred.
• Experience receiving orders and managing inventory preferred.
• High school diploma or equivalent work experience required.
• Culinary arts education or formal training preferred.
• Servsafe certification and allergy awareness training preferred.
• Hotel, restaurant, or banquet kitchen experience preferred.

Olympia Hospitality is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.