Lead Cook - Cedarbrook Lodge

Cedarbrook Lodge, 18525 36th Ave S, SeaTac, Washington, United States of America Req #6199
Friday, May 27, 2022


Located less than five minutes from SeaTac International Airport and situated on 18 lush acres, Cedarbrook Lodge is the perfect blend of convenience and escape. Each of the 167 guestrooms and suites at Cedarbrook Lodge offer comfort and tranquility with complimentary amenities including a Northwest-inspired breakfast and airport shuttle service.

Cedarbrook is also home to the award-winning Copperleaf Restaurant and Copperleaf Bar & Terrace, where guests can enjoy exceptional dining with fireside ambiance, indoors or out. The Spa at Cedarbrook is no exception to the hotel's serene setting, known for utilizing petrified wood for it's healing properties in treatments. Cedarbrook is a member of the International Association of Conference Centers (IACC), ensuring a superior meetings experience. 

Lead Line Cook

 

Assigned to Copperleaf Line

 

As the Lead Cook you assist the Chefs and Sous Chefs with leading a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our guests. Your experience in leading various aspects of the kitchen will be reflective in positive Guest Satisfaction Results, Colleague Engagement Results, Food Safety Compliance and Effective Organization & Sanitation Standards

Our kitchen is focused on cooking from scratch at a fast pace that demands a high level of attention to detail, focus and commitment to maintain the quality that our guests expect. If you feel you are a culinarian that would like to be a part of this culture that is challenged, learning new techniques, and growing with our kitchen and company, you should pursue one of our positions.

The Lead Cook will always conduct them self in a manner which supports the growth and development of the team, culture, and cuisine.

 

“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.

 

Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

 

The Perks

 

*Eligibility of perks is dependent upon job status

 

  • Paid Time Off (Because Balance Matters)
  • 401K Match (Free Money)
  • Values Based Culture (#OMGLIFE)
  • Benefits - Medical, Dental, Vision, Disability Coverage
  • Company Contributed HSA/FSA Plan
  • Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
  • Third Party Perks (Movie Tickets, Attractions, Other)
  • Company Sponsored Life Insurance Policies
  • Employee Assistance Program
  • Team Member Outings
  • Diverse Work Group
  • “Columbia Cares” Volunteer Opportunities
  • Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
  • Ability to Climb the Ladder
  • Online Learning Platform to Help You Grow!

 

 

Lead Cook Essential Duties and Responsibilities:

 

  • Inspect what is Expected!
  • Will work assigned Line Station with a sense of leadership, quality control, refined technique and urgency at all times.
  • Communicates daily preparation needs to Line & Prep cooks utilizing specification sheets to maintains par levels of all necessary items
  • Checks line station setup throughout shift for readiness
  • Expedite the line during meal services AM and/of PM shifts
  • Above average Sautee and Grill cooking skills and understanding
  • Prepares new menu items under direction of Executive Chef and Sous Chefs
  • Ensures attractive, consistent presentations of food items, both buffet and plated
  • Interacts professionally and mindfully with supervises, line cooks, FOH team & stewarding team to monitor quality, presentation and consistency of food items prepared
  • Handles all needs and accommodates customer requests in a timely manner
  • Sets up, re-stocks, maintains, and cleans food preparation areas
  • Responsible for ensuring presentation standards are meet for all hot and cold items
  • Will participate in all areas of the kitchens cleanliness and organization observing Local Health Department and CBL standards
  • Reads and interprets recipes accurately
  • Assists with product inventories, ordering and receiving of procedures
  • Responsible for team maintenance of grooming standards
  • Responsible for team adherence to standards for sanitation and safe food handling
  • Responsible for all opening and closing kitchen procedures

 

 

Skills needed to be successful in this role- Lead Cook;

 

  • Musk work with a sense of urgency and remain calm even when under pressure
  • Must be able to direct a diverse skill level team of cooks to organize and produce daily menus in a timely manner with elevated presentation details.
  • Detailed understanding of all Cook positions reporting on shift
  • Overall familiarity with all aspects of the kitchen operation to include team leadership, product ordering, menu planning, delegation of tasks, time management, organizational and sanitation needs.
  • Thorough understanding of all menu items as it relates to assignment; Copperleaf dinner menu, All day & Happy Hour menu, IRD menu, Desert menu, Banquet menus at times, and staff meal menu as day to day needs require
  • Must be a positive role model and see the “Big Picture” as an active role in the development of the team and product
  • Must work well in a good cooperation with a team
  • Proven track record as supervisor of the team who possesses the ability to guide and lead prep cooks, line/banquet cooks & stewards through daily production lists while setting and maintain the pace and quality.
  • Detailed understanding of meat and fish fabrication
  • Developed knowledge of butchery (meat & fish), protein portioning and quality care as it relates to current menu
  • Must maintain product standards in flavor development and appearance according to Product Knowledge Guides
  • Thorough understanding of recipes development, implementation, procedures, willingness to follow and train the use of written recipes
  • Work assigned line station, usually Meat/Fish and Ticket or Banquets and special events daily; Ability to produce all menu items when needed in various kitchen stations, with special focus on Meat/Fish & Banquets to standards and accuracy
  • Understanding of product ordering process
  • Manages product production schedule (prep lists) assigning tasks to station cooks
  • Has highly developed knife skills – heightened ability to produce and teach knife skills with quickness & accuracy
  • Has highly developed knowledge of all major cooking techniques
  • Developed knowledge of pastry production
  • Ability to understand and assist Sous Chefs and Executive chef with scheduling and coverage for all positions related to the kitchen
  • Must be a mentor to team members and work to train the “next in line”

 

The Nitty Gritty:

 

  • Necessary State Food Handler’s License(s); Food Handlers Card, Serve Safe Certified
  • Experience with banquet cooking up to 100 with a help of a small team
  • Ability to read and comprehend simple instruction, short correspondence, recipes and memos
  • Ability to effectively interact in one on one and small group situations with supervisors & other employees of the organization
  • Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
  • Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner

 

This job description in no way states or implies that these are the only duties to be performed by this team member. He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.

 

THE FINE PRINT

 

Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values.

 

 

 

Enthusiasm | Respect | Creativity | Honesty | Sincerity | Accountability

 

 

Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.

Other details

  • Pay Type Hourly
Location on Google Maps
  • Cedarbrook Lodge, 18525 36th Ave S, SeaTac, Washington, United States of America