Overview

The Lead Cook (Union) is responsible for preparing foods to be served to guests throughout the venue, while also providing direction and guidance to other culinary and kitchen team members. The employee must maintain excellent attendance and be available to work an event driven schedule including nights and weekends per business needs.

This role will pay an hourly rate of $20.74- $25.92.

Benefits are per the union agreement.

This position will remain open until June 17th, 2026

Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef, Sous Chef to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Previous culinary experience working in a high-volume food and beverage operation.
• Previous supervisory experience (preferred).
• Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to obtain and Possess valid SNHD food handling card.
• Ability to work a variable work schedule (including evenings,holidays,overnights and weekends, as required), depending upon event and business requirements.
• Ability to lift 25 pounds.