Job Summary The Lead / Line Cook is responsible for leading a designated station while preparing and cooking high-quality food items consistently and efficiently in a fast-paced luxury resort kitchen. This senior line role supports daily restaurant service, banquet functions, and special events by executing recipes, maintaining portion control, ensuring proper presentation, and upholding the highest standards of food quality, safety, and sanitation. The successful candidate provides leadership and guidance to junior line cooks and commi staff, contributes to seamless kitchen operations, and delivers exceptional culinary experiences that align with Westin brand and luxury resort expectations. Key Responsibilities Lead and supervise a specific station (or multiple stations during service) while preparing and cooking a variety of hot and cold menu items according to predetermined recipes, specifications, portion sizes, quality standards, and presentation guidelines Set up and stock assigned station(s) with required mise en place for service, banquets, and events, ensuring the team is fully prepared and organized Execute advanced cooking methods (grilling, sautéing, frying, roasting, etc.) with consistency and timeliness during high-volume periods while mentoring junior staff on proper technique Visually inspect, select, and use only the freshest, highest-quality ingredients for all preparations and ensure the team follows the same standard Measure, weigh, portion, and label food items accurately; follow recipes and scaling instructions precisely and verify team compliance Maintain cleanliness, organization, and sanitation of workstation, equipment, and kitchen areas in compliance with health codes and resort standards; enforce these standards across the station Practice and enforce daily food safety, sanitation, and hygiene protocols to ensure guest satisfaction and regulatory compliance Assist in banquet and event food production, including plating, garnishing, and coordination of large functions Collaborate with Sous Chefs, Banquet Chefs, other stations, and the broader kitchen team to ensure efficient operations and smooth service Monitor food waste, control inventory, prepare requisitions for supplies, and report any operational issues to the Sous Chef Train, mentor, and develop junior line cooks and commi staff on recipes, techniques, station setup, and Westin service standards Perform side duties such as deep cleaning, equipment maintenance checks, shift handovers, and any other tasks assigned by supervisors Qualifications & Requirements Minimum 3–5 years of experience as a Line Cook in a high-volume restaurant, luxury hotel, or resort kitchen (previous lead or senior line cook experience strongly preferred) High school diploma or equivalent required; culinary certification, apprenticeship, or formal training preferred Strong knowledge of various cooking techniques, food preparation methods, advanced knife skills, and multiple cuisines Thorough understanding of food safety, sanitation standards (HACCP), and applicable health regulations Basic mathematical skills for recipe scaling, measurements, portioning, and requisitioning Proven ability to work efficiently under pressure in a fast-paced environment while leading and motivating a team Excellent teamwork, communication, leadership, and organizational skills Proficient in English (speak, read, write, and understand) as the primary workplace language Physically able to stand for extended periods, lift up to 50 lbs, work in hot/humid conditions, and handle kitchen tools safely Fully flexible schedule including early mornings, evenings, weekends, holidays, and on-call availability as required
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