Lead Line Cook FsMarriott - Baton RougeBaton Rouge, LA
A property of: Dimension Development Company
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Job Description

This is the job description for LEAD LINE COOK

Job Title: Lead Line Cook
Department: Food & Beverage
Company: Dimension Development
Reports To: Sous Chef, Executive Sous Chef, Executive Chef
Supervises: Line Cook, Pantry Cook, Dishwasher

Job Purpose: To use knowledge of a la carte cooking and act as line leader, giving directions to others on production
line.

Job Responsibilities:
1. Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is
consistent with dinner entrees and gourmet dining.
2. Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order.
3. Ensure that food leaves kitchen in peak condition.
4. To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc.
5. Prep food products using standard food preparation techniques.
6. Learn menus, recipes, preparation and presentation.
7. Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
8. Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all
food for the next shift and for the following day as required and directed by Supervisor.
9. Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary
condition in accordance with state, county and company health regulations and work safety regulations.
10. If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b)
assigns work, and ensures proper performance of assigned employees.
11. Other duties as assigned.

Job Skills:
1. Skillfully use hand tools or machines to prepare food
2. Read recipes of item to be prepared, picture what the finished product will look like, and accept responsibility for
accuracy of the work as it is turned out.
3. Use arithmetic to figure amounts of product needed; measure ingredients with precision.

Job Qualifications:
Education: HS Diploma or equivalent
Experience: Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent
combination.
Licenses/Certifications: Food Safety Certification

Management Activities:
X Direct the work of associates
X Apportion the work among associates

Physical Requirements:
Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 10 lbs. Continual use of
manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Additional physical, visual and working conditions:
X Identify and distinguish colors
X Outdoor weather conditions
X Stand for long periods of time
X Extreme cold (non-weather)
X Walk extended distances
X Extreme heat (non-weather)
X Wet or humid conditions
X Lift/carry 26-50 lbs.
X Near moving or mechanical parts
X Reach hands and arms in any direction
X Kneel and/or stoop repeatedly
X Able to work overtime and irregular hours
X Near risk of electrical shock
X Near loud noises

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.

Job Requirements

 

Job Details

Mid level
Full-time

About this location

class:
Luxury
room Count:
251-500
location Type:
Interstate

Values

Customer Service
Excellence
Growth
Passion
Performance
Quality
Teamwork

Perks

Dental Benefits
Disability Insurance
Health Insurance Benefits
Hotel Discounts
Life Insurance
Paid Holidays
Paid Sick Days
Paid Time Off
Pet Insurance
Tuition Reimbursement
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Marriott - Baton Rouge
Enjoy Southern hospitality mixed with the modern amenities you crave at
the reimagined Marriott Baton Rouge. Relax & unwind in our spacious
guestrooms complete with mini-fridges and walk-in showershow more
show more
Address5500 Hilton Avenue, Baton Rouge, LA, 70808 View map
Property typeHotel 
classLuxury 
room Count251-500 
location TypeInterstate 

People (3)

Samuel CuevaVICE PRESIDENT OF HUMAN RESOURCESSamuel is responsible for the HR policies, procedures, benefits, compensation, and training, as well as serving as a consultant to our General Managers and hotel HR staff in all matters related to human resources. Samuel brings more than twenty five years of Human Resources experience in both hotel and corporate level positions with Hilton Hotels, Gaylord Entertainment, John Q. Hammons Hotels and Interstate Hotels & Resorts.
Tim HortonCOO – CHIEF OPERATING OFFICERTim has been a member of the Dimension team since 1992 when he joined our company as an Assistant General at one of our full service hotels in the Shreveport area. From there Tim has distinguished himself in all areas of hotel operations and advanced from General Manager to Area Manager to Regional Director. Most recently he served as Vice President of Operations for the Central Region and advanced to Chief Operating Officer in May 2013. Reporting to Tim are the regional vice presidents of operations and the head of sales & marketing. Tim is a graduate of the University of Alabama.
Sam J. FriedmanFOUNDER & CEOIn 1958, Sam Friedman obtained a B.S. degree from Louisiana State University. He went on to graduate from the LSU Law School in 1961. He also served in the U.S. Army and was honorably discharged as a Captain in 1963. In 1973, Sam Friedman who was then a practicing attorney in Natchitoches, LA, left his practice to develop and operate hotels. Since that time Sam has developed or participated in the development of more than 40 hotels and has acquired ownership and/or management of an additional 25 hotels over his development career. Mr. Friedman formed Dimension Development Company in 1988 to develop extended stay hotels and has since grown his company to where today Dimension owns and/or manages 51 hotels in 13 states with hotels being Hilton, Marriott and IHG hotel brands. Sam has served as President of the International Association of Holiday Inns and continues to serve as the longstanding Chairman of the Homewood Suites Franchise Advisory Board. Mr. Friedman is the Principal Managing Partner and Asset Manager for The Roosevelt, A Waldorf Astoria Hotel in New Orleans. Dimension redeveloped this hotel at a budgeted cost of 150 million dollars from the former Fairmont Hotel New Orleans following the significant damage that closed the hotel after the impact of Hurricane Katrina. Dimension also recently completed a major renovation of the Inter Continental Hotel also in New Orleans. Formerly Mr. Friedman served as Chairman of the Louisiana State University Board of Supervisors and currently is a member of both the LSU Alumni Board and the LSU Foundation. Sam has played significant roles in the development of Holiday Inn, Residence Inn and Homewood Suites as franchised hotel brands. Sam resides in Natchitoches, LA, with his spouse Edwina Friedman.

Culture (1)

Reputation of SuccessDimension has earned a reputation of success by sticking with a few, basic principles: Be affiliated with great brands! Recruit and retain great people! Continuously improve! We've built a winning tradition by: Selecting winning development sites and capitalizing on well-timed acquisitions; Working with a winning combination of leading lenders, architects, contractors, and vendor-partners; Maintaining a geographically diversified portfolio of superior hotel product concepts.
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This property is managed by
Dimension Development Company