Lead PM Cook
Property Name:
Wyndham Cleveland Playhouse Square
Job Title 
Lead PM Cook
Location: 
Ohio-Cleveland
Company Name: 
Wyndham Hotel Group
City: 
Cleveland
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
No
Accommodation: 
No
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.
SummaryThe PM Lead Cook will be responsible for providing excellent guest service as it pertains to the food and beverage outlets of resort. He/She will promptly complete food orders and prepare food ensuring quality. He/she will maintain the company’s expected high quality standards and will follow all safety protocols as dictated by company policy and maintain Occupational Safety and Health Administration (OSHA) standards at all times.  A PM Lead Cook offers training and leadership to other cooks in the outlets, taking the lead on ordering, rotation, and food handling training.   Essential Job Functions Responsibilities include, but are not limited to:

  • Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.
  • Assist in controlling costs by maintaining food cost within budgeted guidelines.
  • Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
  • Ensure the completion and display of buffet items according to hotel standards.
  • Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
  • Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
  • Supervise the preparation of food for the Employee Cafeteria, as necessary.
  • Ensure that food is prepared following hotel standard recipes.
  • Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
  • Maintain the “Clean As You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
  • Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
  • Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees.
  • Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.
  • Assist in maintaining a key control system within the kitchen.
  • Be familiar with the hotel’s emergency procedures.
  • Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
  • Ensure that the Employee Breakroom is kept neat, orderly and clean.
  • Maintain high food quality standards in the kitchen and find ways to improve upon them.
  • Follow all Health Department and Company regulations in regards to food and storage standards and safety.
  • Maintain cleanliness and organization of all storage areas.
  • Assist in training staff in the operation and maintenance of all kitchen equipment.

Minimum Requirements and Qualifications a)    Education and skill
  • High School diploma or equivalent
  • Organizational Skills..
  • Acquires job skills and learns company policies and procedures to complete routine tasks.
  • Ability to read and comprehend routine instructions, short correspondence and memos.
  • Ability to give high priority to customer service.
  • Ability to solve problems with a minimum of supervision.
  • Ability to read, write and understand English.
  • Must maintain a professional appearance and a Can-Do, positive attitude towards all guests and staff.
  • Ability to multi-task and work in a fast paced environment.
  • Must be people oriented and able to work independently or with others as needed.
  • Must be detail oriented.
  d)    Technical Skills
  • Basics to complex kitchen equipment
  • Small appliances and kitchen tools knowledge
  • Basic knowledge of inventory and rotation of food
e)    Job experience
  • 1-2 year of food service experience
  • 1 year of customer service experience in service or retail environment
  Unless there is a legal requirement, experience will be accepted for the education requirement.
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