Lead Cook

LEAD COOK

Are you an experienced LEAD COOK looking to join a growing multiple concept company and grow your career? Prime Hospitality Group (PHG) is seeking a Lead Cook to join the AC Marriott team in Chesterfield, MO. Consider this exceptional opportunity!

A Lead Cook who serves as the Chef's right hand and assists in overseeing the day-to-day operation of all culinary areas, including:

• Breakfast Service
• Dinner Service
• Banquet Production and Execution
• Food Preparation and Production
• Quality Control and Plate Presentation
• Kitchen Team Leadership and Development

This role executes all kitchen operations, ensuring the development of quality menu items and line products through the consistent application of appropriate kitchen skills and strict adherence to established recipes. This position carries greater responsibility than a traditional line cook role and plays a critical leadership role in supporting the Chef and

ensuring successful execution across all food and beverage operations.

Prime Hospitality Group manages the entire AC Hotel Chesterfield operation, including hotel accommodations, food and beverage outlets, banquet and catering services, and guest experiences. The culinary team supports hotel guests, local patrons, meetings, weddings, corporate events, and banquet functions. This position plays a key role in the successful execution of breakfast service, dinner service, and banquet operations.

Availability must include mornings, evenings, weekends, and holidays based on business demands and operational needs.

Lead Cook Requirements & Physical Demands

• Must be able to carry trays, and lift and handle supplies, small wares and equipment weighing up to 35 pounds.
• Must be able to walk or stand exert well-paced mobility during entire shift (approx. 6-8 hours).
• Must have good sense of balance, be physically able to reach, bend, kneel, squat and stoop on a frequent basis.
• Must be able to hear well with loud background noise.
• Must be able to communicate clearly and listen attentively to chefs, management, and fellow team members.

Demand for Excellence

• Reports to work on time in proper uniform. Maintains a professional demeanor and appearance and practices positive personal hygiene and cleanliness habits during all work shifts.
• Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly workstation. Notifies manager promptly of any problems.
• Ensures that all prepared food meets the standard of excellence of the company.
• Assists the Chef in maintaining quality standards and consistency across breakfast, dinner, and banquet operations.
• Displays a Passion for Hospitality.

Passion for Hospitality

• Maintains a positive working relationship with all team members to foster and promote a cooperative and harmonious working climate and maximize morale, productivity, and efficiency of other team members.
• Prepares all menu items according to recipe requirements and adheres to product sensitivity and plate presentation guidelines.
• Maintains strict sanitation standards to protect against cross-contamination and food borne illnesses.
• Supports banquet production and execution to ensure exceptional guest experiences across all events and dining outlets.

Hungry to Grow

• Correctly completes all station closing duties at the end of each shift. Assists Kitchen Supervisor and other kitchen personnel in accomplishing closing duties and kitchen cleanliness as needed and/or requested.
• Ensures that the kitchen, all food prep areas, and all food storage areas meet or exceed company cleanliness standards.
• Assists in training, coaching, and supporting kitchen team members to maintain consistency and operational excellence.
• Performs other duties and responsibilities as required or requested.

Unwavering Commitment

• Communicates and monitors ticket times and addresses potential problems with service/kitchen staff and managers. Determines quick corrections to ensure constant and timely food flow.
• Keeps Manager fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes assigned work for stocking and setting up workstation in a timely manner.
• Assists in coordinating banquet preparation, execution, and service to ensure successful event delivery.

Desire to Win

• Assists Manager in maintaining equipment by performing routine checks of filters, thermometers, fans, and drain lines. Keeps gas stove manifolds and orifices clear of food debris to ensure quality burning surfaces by performing weekly "burns" on burners.
• Performs all duties and responsibilities in a timely and effective manner in accordance with company policies and procedures and sanitation and safety guidelines and practices.
• Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly workstation. Notifies manager promptly of any problems.
• Serves as a kitchen leader in the Chef's absence and helps oversee daily culinary operations to ensure successful execution and team performance.

Compensation for this position: $17 - $19 / hour