Lead Cook ("Cocinero Lider")

Position Purpose Assist the Executive Chef with the daily operation of the kitchen department. Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. Essential Responsibilities Read menu to estimate food requirements and help Executive Chef order food from suppliers. Assist in the training of new culinary staff members. Coordinate and expedite kitchen staff to accelerate service and ensure consistency in food quality and presentation. Prepare food items for customers using a predetermined method in a timely and consistent manner. Measure and mix ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers. Operate large‑volume cooking equipment such as grills, deep‑fat fryers, or griddles. Set up station with predetermined mise en place required to service all functions. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Clean food preparation areas, cooking surfaces, and utensils. Maintain sanitation, health, and safety standards in work areas. Verify that prepared food meets requirements for quality and quantity. All other duties assigned by manager or supervisor. Supportive Functions Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. Physical Demands Work primarily inside; spend approximately 75% of time inside. Work in extreme temperatures like freezers (–10°F) and kitchens (+110°F), possibly for one hour or more. Stand and exert well‑paced mobility for up to four hours. Maneuver between functions occurring simultaneously and in limited space. Lift up to 45 lbs. as needed and push/pull carts and equipment up to 250 lbs. Perform tasks requiring grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity. Use hearing, smelling, tasting, and visual abilities to observe and distinguish product quality and detect signs of emergency situations. Communicate continuously with other staff, guests, and supervisors. Perform vision tasks including near, color, and depth perception. Work with fingers to pick, pinch, type and carry out substantial wrist and hand movements. Specific Job Knowledge, Skills and Abilities Speak, read, write, and understand the primary language used in the workplace. Good communication skills, both verbal and written. Excellent leadership capability and customer relations skills. Detail oriented with outstanding organizational and communication skills. Basic computer and computational skills. Effectively deal with internal and external customers requiring high levels of patience, tact, and diplomacy. Self‑driven and able to work independently. Experience in using cutting tools, cookware, and bakeware. Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.). Education High school or equivalent education required. Experience Minimum 2 years cooking experience, preferably high volume. Licenses or Certifications Food Handlers certification required. Grooming All Staff Members must maintain a neat, clean, and well‑groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. Attendance Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance/tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. #J-18808-Ljbffr Azul Hospitality