H6300 Wendells Lead Cook

Lead Cook (All F&B outlets)

Reports to:

Restaurant Sous Chef

Summary of Position:
Assists in the general production of the restaurant kitchen during shifts and operations.

• Ability to explain and demonstrate Hospitality Behaviors and Performance Standards.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Understands where to get the information needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of Imgr&C products and services.
• Provides guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.
• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOPs and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of Imgr&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.
• Behavior meets Imgr&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats others with respect in all situations.
• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.
• Meets Imgr&C Appearance standards.
• Professionally supports Imgr&C reputation and image in all situations, on and off property.
• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.
• Required to work all Marketing Special Events and Concerts.
• Provides information others need to succeed, in time for them to use it.
• Shares with next shift the information needed for them to succeed.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet Imgr&C standards.
• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps other departments achieve success.
• Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.
• Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Checks inventory and orders supplies as needed.
• Makes sure that the outlets are open on time.
• Checks, prepares and restocks food stations to par with food and supplies.
• Follows recipes to portion standards.
• Maintains food quality by inspecting freshness, expiration dates, temperatures and rotating food items according to First In-First Out.
• Requests and inventories needed items for ordering. Communicates food shortages and needs before running out.
• Makes sure all team members are performing line duties at maximum speed and efficiency.
• Trains and monitors kitchen team members on job…