Lead Cook- Navy Pier

Job Summary

Provides guidance, training, and support to Cook 1 and Cook 2 team members. Prepares 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.

Experience and Requirements:

• Ability to stand and walk for extended periods.
• Ability to communicate effectively through speaking and listening.
• Ability to see at close range, at a distance, and to distinguish colors.
• Manual dexterity required to safely operate kitchen equipment.
• Ability to lift and carry up to 50 pounds.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as needed
• Minimum of three years of cooking experience.
• Must successfully complete both a written and a practical skills assessment demonstrating the knowledge and abilities required for the position.