Premium Catering Lead Cook

• report to the Sous Chef
• responsible for planning and directing food preparation
• create schedules for the kitchen staff
• train new and existing staff on the preparation, arrangement, plating and pricing of dishes
• ensure staff adhere to culinary standards and regulations
• ensure product goes out in a timely manner at the required temperature
• create recipe specs and standards
• managing associates planning and scheduling of work assignments and performance development
• administers Corrective Counseling process and training
• plan menus
• analyze menu and food costs
• prepare cost and quality efficient menus/specials
• assist in preparing reports regarding food and menu analysis
• assist in preparing annual budgeting
• ensure all fiscal responsibilities are met
• respond to guest inquiries and concerns personally
• design new menu selections based on seasonal ingredients and guest demand
• purchase all food product and related supplies while maintaining effective vendor relationships
• track, record and replenish all food and inventory as needed
• add a purchasing component for all food
• maintain high standards of sanitation and cleanliness
• assist in maintaining the highest possible rating from the Health Department
• assist in the oversight of daily premium operations (May need to cover shifts)
• assist in the training, safety, sanitation and accident prevention controls within the kitchen
• continuously develop and test recipes as well as techniques for food preparation and presentation
• assist in the assurance of consistent food qualities in both presentation and preparation
• ensure the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters
• report and document hazardous conditions or unsafe practices within the work environment
• maintain all food logs
• confirm all safety practices are being followed
• confirm cut gloves used for all cutting
• perform other duties as assigned

• culinary degree or have graduated from a certified apprenticeship program
• minimum of 2-3 years management experience in a fast-paced high volume restaurant or in the contract foodservice industry for a sports and entertainment venue
• excellent written and verbal communication skills
• ability to multi-task and prioritize in a deadline-oriented environment
• strong commitment to delivering a high level of customer and client service
• demonstrated initiative, leadership, and management skills
• customer service oriented
• ability to interact with all levels of management
• flexible to work extended hours including late nights, weekends and holidays
• able to remain standing for the entirety of the shift
• able to push and pull hotboxes up to 50 pounds
• able to lift chafers and food product up to 50 pounds
• comfortable with repetitive cutting and small hand movements
• comfortable in loud and high production environments
• able to work in a team environment
• proficiency in Microsoft Word and Excel
• high level of attention to detail and organization
• strong leadership skills
• practice safe work habits
• follow all safety policies and procedures and regulations
• complete company-wide safety training and any additional job specific safety training

eligible for Colorado sick leave and the 401k