Lead Cook

Job Description

Job Description

Description:

Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. Our team takes pride in combining a passion for hospitality with practical hotel management. By collaborating with renowned brands like Hilton, Marriott, and Hyatt, we efficiently manage eleven properties across diverse locations. Committed to ongoing growth, we actively seek opportunities and are dedicated to helping both our team and hotels thrive. We remain responsive and proactive in our strategies for sales, marketing, and revenue, ensuring swift adaptability to market changes. Beyond Management, we cultivate strong partnerships with major industry players, highlighting our dedication to success in the ever-evolving world of hospitality.

Join the team at The Westin Michigan Avenue Chicago — a landmark downtown hotel where elevated comfort meets iconic luxury. At The Westin, you’ll be part of a culture that champions well-being, innovation, and extraordinary experiences for both guests and associates. Nestled on Chicago’s Magnificent Mile, you will work in a dynamic setting offering inspiring views, modern amenities and a commitment to “doing well, and doing good.” If you are passionate about hospitality and ready to elevate your career in a role where your purpose matters, let’s create unforgettable moments together.

Lead Cook Job Description

The Lead Cook is a senior hourly culinary team member who serves as a working leader within the kitchen operation. This position supports the Executive Chef, Executive Sous Chef, and Sous Chef team in the execution of daily culinary operations while maintaining the highest standards of food quality, consistency, sanitation, and guest satisfaction. The Lead Cook acts as an operational resource for the culinary department by assisting with shift execution, production planning, inventory control, line inspections, quality assurance, training, and operational leadership while actively working alongside the culinary team during service periods. The position provides leadership through experience, technical expertise, coordination, and execution while remaining a hands-on culinary role. Lead Cook functions as a department-wide culinary resource and may be assigned to any culinary operation within the hotel based on business needs, staffing requirements, operational priorities, training opportunities, and guest service demands. Flexibility, cross-utilization, and operational adaptability are essential functions of the position.

Department-Wide Operational Support

• Serve as a department-wide culinary resource supporting all culinary operations within the hotel.

• Support restaurants, banquets, catering, room service, employee dining, production kitchens, special events

• Rotate between outlets, stations, meal periods, and operational areas as business needs require.

• Provide leadership, training, and operational support wherever assigned.

• Maintain proficiency across multiple stations and culinary disciplines.

• Support staffing needs throughout the Culinary Department.

• Focus on assignments based on business demands, staffing requirements, training objectives, or guest service needs.

• Cross-utilization and rotation throughout the Culinary Department are essential functions of the position.

Operational Leadership Responsibilities

• Serve as the primary hourly culinary lead during assigned shifts.

• Support the Executive Chef, Executive Sous Chef, and Sous Chef team in daily culinary operations.

• Coordinate station readiness and production execution.

• Conduct opening, mid-shift, and closing line inspections.

• Monitor recipe adherence, portion control, presentation standards, and production consistency.

• Assist with banquet event execution and coordination between operational areas.

• Provide hands-on assistance during peak business periods.

• Serve as a mentor and technical resource for cooks and culinary team members.

Inventory & Product Control

• Participate in monthly food and beverage inventory counts.

• Assist with inventory reconciliation and product tracking initiatives.

• Monitor par levels and communicate product needs to culinary management.

• Ensure proper stock rotation, storage, labeling, and dating procedures.

• Support food cost management and waste reduction initiatives.

Training & Team Development

• Assist with onboarding and training of new culinary employees.

• Provide station training and cross-training opportunities for cooks.

• Reinforce departmental standards and expectations established by culinary leadership.

Food Safety & Sanitation

• Ensure compliance with health department regulations, HACCP procedures, and company food safety standards.

• Conduct routine quality assurance inspections of products and workstations.

• Maintain a clean, organized, and safe work environment.

Work Environment & Scheduling Flexibility

• The Lead Cook may be assigned to work varying shifts, schedules, meal periods, outlets, kitchens, and operational areas based on business demands and operational requirements.

• Assignments may include mornings, afternoons, evenings, weekends, holidays, special events, and other periods of business need.

• The position requires the ability to rotate between culinary operations and adapt to changing business conditions throughout the hotel.

• Flexibility in scheduling, station assignments, and operational responsibilities is an essential function of the Lead Cook position.

• The Lead Cook is expected to maintain proficiency in multiple culinary disciplines and support any culinary operation within the hotel as directed by culinary leadership.

Position Classification-

The Lead Cook does not possess independent authority to hire, terminate, discipline, evaluate performance, approve time off, establish schedules, or perform management functions reserved for hotel leadership

• The Lead Cook is a senior hourly bargaining-unit Local 1 culinary position.

• The Lead Cook is a working lead position and not a management position.

In accordance with the Illinois Pay Transparency Act, the expected compensation and benefits for this position are as follows:

Pay: 29.30 per hour. This position has a fixed starting rate established by the applicable collective bargaining agreement.

Benefits: Eligible employees may receive access to the following benefits, subject to the terms and conditions of the applicable plans and collective bargaining agreement:

• Paid time off, including:
  • Paid holidays
  • Sick leave
  • Vacation: 40 hours after first year of service; 80 hours annually after 10 years of service
• Health benefits:
  • Medical coverage through the Local 1
  • Dental coverage through the Local 1
• Retirement benefits:
  • Participation in the Local 1 Unite HERE Retirement Fund (pension plan)
• Additional benefits:
  • Pre-paid legal services
  • Short-term disability and life insurance (per collective bargaining agreement)
  • Employee Assistance Program (EAP)

  Benefits eligibility and coverage levels are governed by the applicable benefit plans and collective bargaining agreement.

  We are an Equal Opportunity Employer and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws

This position is a full-time position

• High school diploma or GED is typically required; a culinary training or degree is preferred
• Experience in vocational culinary programs, culinary institutes, or apprenticeships is valued
• Serve Safe Food handler required
• 3–5 years of professional kitchen experience, ideally as a line cook or prep cook
• Experience in high-volume or diverse kitchen environments
• Culinary expertise : Proficiency in multiple cooking techniques, recipe development, and menu planning
• Leadership : Ability to supervise line cooks, delegate tasks, and train staff
• Organization : Strong time management, inventory control, and cost control skills
• Communication : Clear verbal and written communication for coordinating with staff and management
• Adaptability : Ability to adjust to changing service demands, equipment, and menu requirements
• Attention to detail