Lead Cook

Description

Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. Our team takes pride in combining a passion for hospitality with practical hotel management. By collaborating with renowned brands like Hilton, Marriott, and Hyatt, we efficiently manage eleven properties across diverse locations. Committed to ongoing growth, we actively seek opportunities and are dedicated to helping both our team and hotels thrive.

We remain responsive and proactive in our strategies for sales, marketing, and revenue, ensuring swift adaptability to market changes. Beyond Management, we cultivate strong partnerships with major industry players, highlighting our dedication to success in the ever-evolving world of hospitality.

Join the team at The Westin Michigan Avenue Chicago — a landmark downtown hotel where elevated comfort meets iconic luxury. At The Westin, you’ll be part of a culture that champions well‑being, innovation, and extraordinary experiences for both guests and associates. Nestled on Chicago’s Magnificent Mile, you will work in a dynamic setting offering inspiring views, modern amenities and a commitment to “doing well, and doing good.”

If you are passionate about hospitality and ready to elevate your career in a role where your purpose matters, let’s create unforgettable moments together.

The Lead Cook is a senior hourly culinary team member who serves as a working leader within the kitchen operation. This position supports the Executive Chef, Executive Sous Chef, and Sous Chef team in the execution of daily culinary operations while maintaining the highest standards of food quality, consistency, sanitation, and guest satisfaction. The Lead Cook acts as an operational resource for the culinary department by assisting with shift execution, production planning, inventory control, line inspections, quality assurance, training, and operational leadership while actively working alongside the culinary team during service periods.

The position provides leadership through experience, technical expertise, coordination, and execution while remaining a hands‑on culinary role. Lead Cook functions as a department‑wide culinary resource and may be assigned to any culinary operation within the hotel based on business needs, staffing requirements, operational priorities, training opportunities, and guest service demands. Flexibility, cross‑utilization, and operational adaptability are essential functions of the position.

• Serve as a department‑wide culinary resource supporting all culinary operations within the hotel.
• Support restaurants, banquets, catering, room service, employee dining, production kitchens, special events
• Rotate between outlets, stations, meal periods, and operational areas as business needs require.
• Provide leadership, training, and operational support wherever assigned.
• Maintain proficiency across multiple stations and culinary disciplines.
• Support staffing needs throughout the Culinary Department.
• Focus on assignments based on business demands, staffing requirements, training objectives, or guest service needs.
• Cross‑utilization and rotation throughout the Culinary Department are essential functions of the position.

• Serve as the primary hourly culinary lead during assigned shifts.
• Support the Executive Chef, Executive Sous Chef, and Sous Chef team in daily culinary operations.
• Coordinate station readiness and production execution.
• Conduct opening, mid‑shift, and closing line inspections.
• Monitor recipe adherence, portion control, presentation standards, and production consistency.
• Assist with banquet event execution and coordination between operational areas.
• Provide hands‑on…