Lead Cook

• Ensure strict adherence to culinary standards, food-safety regulations, and proper food holding/serving temperatures
• Develop and maintain recipe specifications and standards
• plan menus with full financial accountability for menu mix and cost controls
• Analyze menu performance, food and labor costs, and contribute to cost- and quality-efficient menu and specials development
• Prepare reports related to food, inventory, and menu analysis as needed
• Personally address guest inquiries, concerns, and special requests
• Design and update Café menu selections based on seasonality, guest demand, and local product availability
• Oversee purchasing of all food products and related supplies while cultivating effective vendor relationships
• Track, record, and replenish inventory to ensure proper par levels and minimize waste
• Ensure first in, first out (FIFO) is strictly adhered to
• Uphold high standards of cleanliness, sanitation, and Health Department compliance
• Support the daily operations of the Café, including covering shifts when necessary
• Continuously develop, test, and refine recipes and preparation techniques to maintain high quality and consistency
• Ensure consistent food quality in both presentation and preparation across all service periods
• Monitor and support daily maintenance of kitchen equipment and coordinate needs with offsite caterers for events

• Must be, at least, 18 years old
• Must hold active Food Handler certification
• Minimum of two (2) years’ junior leadership experience in a fast-paced, high-volume restaurant or elsewhere in the foodservice industry
• Prior experience using Kitchen Management Systems
• Must be proficient in Microsoft Office Suite of applications (e.g., Excel
• PowerPoint
• Word
• Outlook)
• Ability to lift up to 50 pounds comfortably
• Ability to work extended hours due to business need (e.g., nights
• weekends
• holidays)
• Must possess excellent verbal and written communication skills and the ability to prioritize tasks in a deadline-oriented environment
• Must be fluent (verbal and written) in the English language
• Must have sufficient mobility to perform all assigned tasks, to include constant bending, pulling, pushing, and reaching for extended periods of time

• A Culinary degree or a certificate from an apprenticeship program is preferred
• Experience in a sports and entertainment venue – a plus
• Conversant in languages other than English is preferred

medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan