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Requisition Number 19-0039
Post Date 3/14/2019
Title PM Lead Cook
City New Orleans
State LA

The PM Lead Cook acts as supervisor in the absence of the Executive Chef and the Sous Chef in the Culinary Kitchen.

The PM Lead Cook prepares food according to recipe and restaurant specifications in a timely and efficient manner.

Essential Functions
To perform the PM Lead Cook position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities
•  Set station; follow set-up guide; check mise en place and notify Sous Chef of any missing items

•  Maintain fresh food and proper inventory levels per projected business levels

•  Check inventory level of prepared items and coordinate with Sous Chef

•  Check The Down Under (Associate Cafeteria), Banquet and Room Service needs

•  Breakdown station at the end of shift; ensure all items are properly wrapped, labeled, dated and put away

•  Clean walk-in refrigerator

•  Ice down seafood

•  Check evening projections and banquets and tie up any loose ends pertaining to food production, equipment and staffing

•  Meet with Banquet, Stewarding and Dining Room Manager to discuss special requests and changes

•  Taste soups and food items in outlet to ensure food quality

•  Create production lists for cooks

•  Set Banquets and ascertain firing times with Cooks

•  Execute Banquets and plate-ups

•  Assign walk-in and clean-up duties

•  Maintain focus on a la carte line; expedite when needed

•  Relieve Cooks for breaks

•  At closing, walk through Main Kitchen, Pastry Kitchen and Cafeteria for cleanliness, equipment shutdown and lock-up

•  Clean an lock office

•  Other duties as assigned


To perform the PM Lead Cook position successfully, an individual should demonstrate the following competencies:

•  Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics

•  Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others

•  Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments

•  Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others' and try new things

•  Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings

•  Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others'; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of others

•  Written Communication - Write clearly and informatively; proof and edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information

•  Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcomes resistance; prepare and support those affected by change; monitor transition and evaluates results

•  Delegation - Delegate work assignments; match the responsibility to the person; give authority to work independently; set expectations and monitor delegated activities; provide recognition for results

•  Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision

•  Managing People - Include staff in planning, decision-making, facilitating and process improvement; take responsibility for subordinates' activities; make self-available to staff; provide regular performance feedback; develop subordinates' skills and encourage growth; solicit and apply customer feedback (internal and external); foster quality focus in others; improve processes, products and services; continually work to improve supervisory skills

•  Quality Management - Look for ways to improve and promote quality; demonstrate accuracy and thoroughness

•  Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals

•  Cost Consciousness - Work within approved budget; develop and implement cost saving measures; contribute to profits and revenue; conserves organizational resources

•  Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce

•  Ethics - Treat people with respect; keep commitments; inspire the trust of others; work ethically and with integrity; uphold hotel’s organizational values

•  Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel’s goals and values; benefit hotel through outside activities; respect diversity

•  Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events

•  Attendance and Punctuality - Consistently arrive at work on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time

•  Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan

•  Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offer help when needed

•  Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention

•  Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions

•  Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals

•  Planning and Organizing - Prioritize and plan work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedule other people and their tasks; develop realistic action plans

•  Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments

•  Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality

•  Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly

•  Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe conditions; use equipment and materials properly

The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibilities of the PM Lead Cook position:

Language Ability
•  Effectively communicate and interact with people from diverse backgrounds

•  Communicate in English language

•  Speak, read and understand basic cooking directions

•  Possess excellent communication skills

•  Effectively present information in one-on-one and small group situations to customers, clients and other associates of the hotel

•  Speak, read and understand basic cooking directions

Reasoning Ability
•  Apply common sense to understanding and carry out instructions

•  Be responsible in handling challenging situations

•  Make decisions in a time pressured environment

Work Environment
•  The noise level in the work environment is usually moderate

•  The duties and responsibilities are performed in areas with extreme temperate ranges

•  The position requires excessive exposure to heat, cold and water

Physical Demands
•   Walk or stand 100% of shift

•  Continuously reach, bend, lift, stoop or wipe 100 % of shift

•  Lift around 50 lbs.

•  Push around 75 lbs.

•  Consistently and successfully perform while being exposed to excessive heat, cold and water

•  Work in a standing position for long periods of time (up to 8 hours)

•  Stamina to work 40 to 60 hours per week

•  Work swiftly yet calmly and effectively under pressure

•  Frequently taste and/or smell food being prepared

•  Possess knife handling skills including cutting and chopping skills

•  Weigh and measure using imperial units of weight measurement (ounces/pounds) and volume (cups/quarts)

•  Safely navigate multiple flights of stairs

Position Status and Availability
• A full-time, evening (PM) shift, Monday - Sunday including holidays

Education and Experience
• A high school diploma or general education degree (GED)

• At least three (3) years culinary experience preferably in a culinary program


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An Equal Opportunity Employer