Outlet Lead Cook - Sidneys

Outlet Lead Cook - Sidneys

Lanier Islands Resort | Islands Management Company, LLC

The Outlet Lead Cook leads, orders, prepares, and cooks outstanding food as part of our commitment to delivering the best dining experience to our guests possible. This person will work closely with the Executive Sous Chef and other personnel, preparing lunch and dinner items, appetizers, salads, etc., and will work closely with the Front‑of‑House teams to ensure food is of the highest quality and freshness when it is delivered to guests.

• Take responsibility for ensuring food quality and presentation is of the highest level
• Set up and stock fresh food items and supplies on station for each shift
• Prepare food items including cutting, chopping, mixing, marinating, seasoning, and preparing sauces and garnishes
• Cook food items using various methods such as grilling, frying, sautéing, and steaming according to recipes and standards
• Ensure timely and organized preparation and delivery of food orders
• Coordinate with team members to maintain a smooth flow of food from kitchen to pick‑up (expo)
• Verify accuracy of daily orders, modifications, and accompaniments before serving
• Present food with attention to proper plate layout and detail
• Maintain cleanliness and safety of food station, equipment, and work areas, adhering to sanitation requirements
• Monitor coolers and storage areas for cleanliness, quantity, and quality of food
• Communicate effectively with team members to uphold guest satisfaction
• Assist other cooks and team members as needed
• Ensure compliance with federal, state, local, and company health, safety, and sanitation standards attained; monitor and direct team member productivity and performance
• Other duties as assigned

• Must have experience in a commercial à‑la‑carte kitchen and/or high‑school culinary arts training
• Exceptional knife skills and proficiency in cooking techniques, particularly in preparing food for upscale dining
• Comprehensive understanding of advanced cooking methods, ingredients, and kitchen equipment
• Strong multitasking abilities, adept at prioritizing tasks and managing time efficiently
• Demonstrates both teamwork and ability to work independently on tasks
• Physically fit to stand and move throughout shifts, with the capability to bend, kneel, and lift objects weighing over 25 pounds
• Possesses basic written and verbal communication skills

• Minimum of 3 years of experience as a kitchen supervisor, fine‑dining à‑la‑carte cook, or in a similar role within a commercial kitchen setting
• High school diploma or GED required
• Certificate or degree in Culinary Arts highly preferred
• Minimum 3 years in Hotel, Club, or resort culinary operation; culinary degree or apprentice certification
• Food Safety certification through an accredited program such as Serv Safe®

• Ability to read and interpret general business documents or governmental regulations
• Effective presentation and communication skills

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk; use hands to finger, handle, or feel;

and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb, or balance, and taste and smell. The employee must regularly lift and/or move up to 50 pounds. Specifically, vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold.

The noise level in the work environment is usually moderate.

Mid‑Senior Level

Full‑time

Management and Manufacturing

Hospitality