Callaway Gardens

Connecting man and nature in a way that benefits both. Callaway Resort & Gardens is not just a fun place to visit, it's a fun place to work!

The lead cook is responsible for the supervision and work of the culinary employees. Organize complete kitchen in the absence of the sous chef. Ensure all food items are prepared according to Callaway Gardens specifications, monitoring taste, visual appeal and portion size. Controls needed food items to ensure proper stock without over production. Responsible for the utilization of stock items. High school diploma or equivalent. Completion of apprenticeship program or culinary school preferred. At least two years of experience including supervisory experience with appropriate technical training.Experience in hotel or related field helpful. Must have a valid driver's license from appropriate state. (may need if they drive) Long hours sometimes required. Must have the ability to stand for long periods of time.Heaving lifting is required up to 50 pounds (80 pounds with assistance).Position dictates working in a fast paced environment and subject to irregular hours including late nights, early mornings, weekends and holidays. 

Interact with all guests and all team members, at all times, in a friendly, service-oriented manner. Maintain regular attendance in compliance with Callaway standards, as required by scheduling that will vary according to the needs of Callaway Gardens' business levels. Maintain high standards of personal appearance and grooming to include wearing a nametag when working. Comply at all times with Callaway standards and regulations to encourage safe and efficient operations. Maintain a friendly and warm demeanor at all times with both team members and guests. Responsible for proper, efficient and profitable production of all food items. Ensure all food is prepared according to recipes and specifications, monitoring taste, visual appeal and portion size. Responsible for controlling food items requested, ensuring stock is maintained without overproduction. Expedite meal service in a high volume environment. Communicate and organize complete kitchen in absence of sous chef. Delegate and follow up on assigned objectives acting accordingly.Practice safe and proper use of equipment and knives, monitoring others use and correcting as indicated. Comply with health department standards, upholding these regulations at all times. Initiate and administer policies and procedures relative to an effective food service operation including complete understanding of line organization and full production. Follow and enforce resort and departmental polices and procedures. Perform other duties as assigned by supervisor or management. Attend all meetings/training as required by supervisor or manager.

 

Callaway Gardens
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