Lead Cook- Navy Pier

Location: Navy Pier - Chicago IL

Position Title:Lead Cook

Pay Range: $27.31to$29.31

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Are you looking for a job with competitive wages one in which you can learn and grow and be a part of a great team Were hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app.

From the stadium to the head table Levy leverages unbridled creativity custom strategies impeccable service and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen Levy now finds itself as a leading presence in the Food Beverage and Retail industry across 200 plus Entertainment Sports and Restaurant venues across the country.

For more information on what we are about as a company check us out by following the link below: Summary

Provides guidance training and support to Cook 1 and Cook 2 team food to ensure it is nutritious and properly flavored in accordance with applicable federal state local and company standards guidelines and regulations.

Essential Duties and Responsibilities

• Understand demonstrate and uphold all Levy Team Member standards in every interaction with guests and fellow team members.
• Attend all required new hire and departmental orientation sessions before beginning work.
• Create a positive experience for guests and team members by maintaining a friendly helpful and professional attitude.
• Answer questions provide solutions and anticipate the needs of guests and team members.
• Review and understand daily prep sheets and communicate any questions or concerns.
• Demonstrate proficiency in food preparation techniques and cooking methods.
• Communicate special requests or operational needs to the Executive Chef Sous Chef or other appropriate leaders.
• Maintain a professional demeanor and wear the required uniform at all times.
• Be prepared to accommodate guest requests and understand all event-specific requirements.
• Build and maintain positive working relationships with management and team members throughout the operation.
• Follow all food safety and sanitation standards ensuring hot foods remain hot and cold foods remain cold.
• Practice safe food handling cleaning procedures and sanitation standards at all times.
• Safely operate kitchen equipment and help minimize unnecessary wear and damage.
• Immediately report equipment malfunctions or safety hazards to management.
• Respond appropriately during service interruptions or emergencies to minimize disruption.
• Maintain a flexible positive attitude while working in fast-paced or changing environments.
• Follow established portion control standards.
• Maintain clean and organized coolers and freezers.
• Prepare food according to company recipes and quality standards.
• Consistently produce high-quality food that meets guest expectations and company standards.
• Help reduce food waste through proper storage labeling dating cooling and reheating procedures in accordance with local health regulations.
• Prepare recipes using standardized recipe guidelines.
• Demonstrate proficiency in preparing stocks sauces soups baked products and other menu items.
• Properly present and display food according to established standards.
• Cross-train and assist in the development of Cook 1 and Cook 2 team members.
• Perform other duties as assigned by the Executive Chef Sous Chef or other members of management.