Bistro Cook | Courtyard Woburn (4pm-11pm)

• Develops standard operating procedures to maximize quality.
• Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
• Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards.
• Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs.
• Works closely with manager to monitor and keep kitchen expenses down and maximize profitability.
• Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
• Follows CSM procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue.
• Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner.
• Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
• Responsible for training all employees and ensuring training records are maintained.
• Analyzes quality issues, identifies training needs and ensures implementation to improve results.
• Utilizes available resources and adheres to CSM training policies.
• Ensures all company, brand, and department specific training requirements are met.
• Leads by example with food safety standards and food storage.
• Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations.
• Ensures a clean and safe work environment, and follows all CSM procedures for guest/employee incidents.
• Works with manager and assists with interviewing, hiring, coaching, and development of all employees.
• Helps evaluate staff performance and takes appropriate corrective action as needed to hold employees accountable.
• Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees.
• Responsible for effective self/workload management.
• Demonstrates clear written and verbal communication skills.
• Promotes collaboration and positive, professional work environment.
• Attends all required meetings to ensure proper communication/planning occurs.
• Adheres to all CSM Standard Operating Procedures.

Competencies/Skills: Must be detail oriented and be able to manage multiple priorities in a fast-paced environment.

Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.

Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, bending, carrying, and lifting throughout the shift.

Competencies/Skills Preferred: Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.