Lead Cook

1 month ago

Oklahoma City, United States Sheraton Oklahoma City Downtown Hotel Full time
Description

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next great team member to join us on our Banquet and Events team. We are committed to providing you with:

  • Highly competitive wages
  • An exceptional benefit plan for eligible associates & your family members
  • 401K matching program for eligible associates
  • Flexible scheduling to allow you to focus on what is important to you
  • Discounts with our Crescent-managed properties in North America for you & your family members
  • Discounts at Marriott properties globally
  • Paid time off

    Here is what you will be doing each day:

    As our Kitchen supervisor, you will be working with our heart-of-house food & beverage team to ensure all restaurant outlets in the hotel are operating in accordance with our high standards of guest satisfaction. You will lead the team in the absence of the Executive Chef and set the pace for the PM Shift and Aria Lounge team.

    Does this sound like you? 

    You are lover of food and an artist at heart. You are a true team player capable of both planning for success and reacting quickly in the event of the unexpected. You are a natural leader who remains calm under pressure and quickly builds rapport with their team mates. The pride you have in your organizational and time management skills will be a great benefit in this role. You are looking for some flexibility in a job, so working a variety of different shifts, including days, evenings and weekends works for your personal life. You have at least three years of experience in the kitchen and are seeking your opportunity to take a step into a leadership position with a great company.

    At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

    In this role, you will many responsibilities. These may include but are not limited to:

  • Assigning and directing the work and train kitchen associates to maximize productivity and minimize waste.
Inspecting daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and associates are following these estimates as closely as possible. Pulling all food needed for daily production from walk-in box and utilize all leftovers. Communicating both verbally and in writing to provide clear direction to staff. Attending all associates meetings, coming up with sound suggestions on solving associates problems and promoting and maintaining effective communication between all of the food production areas within the kitchen. Maintaining and supervising good housekeeping practices in all areas in the kitchen. Turning in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy. Inspecting all work stations including the associates’ cafeteria. Ensuring proper set-up for breakfast, lunch and/or dinner. Preparing daily production charts.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. Ability to operate all types of kitchen equipment. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online

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