Lead Cook

About Company:

Gulph Creek Hotels is widely recognized as the leading hotel management company on the East Coast. Our portfolio of managed properties consistently outperforms the market and exceeds financial return expectations. Established in 1995, Gulph Creek Hotels represents some of the most prestigious brands in the hospitality industry, including Marriott and Hilton. We leverage our extensive management and development expertise to drive success across our growing portfolio.

 • Consistently surpassing the performance of competing properties.
 • A team of highly skilled, responsive managers and staff members.
 • Extensive expertise in operations, sales, and marketing.

The owners of Gulph Creek Hotels are directly involved in daily operations and frequently visit properties to ensure optimal performance and support the success of our team members.

About the Role:

The Lead Cook oversees all day-to-day operations of the kitchen while also working scheduled cooking shifts throughout the week. This role ensures food preparation runs smoothly, consistently, and efficiently while maintaining high standards for quality, safety, and cleanliness. The Kitchen Supervisor supervises and trains kitchen staff, manages inventory, coordinates with the Operations Supervisor and Sales team, and ensures every dish meets company standards.

Minimum Qualifications:

• High school diploma or equivalent; a degree or certification in hospitality or food service management is preferred.
• Minimum of 1 year experience of professional cooking experience, with 1-2 years in a food and beverage supervision or a related role.
• Strong knowledge of food safety standards and health regulations.
• Proven leadership skills with the ability to manage and motivate a team.
• Excellent communication and interpersonal skills. 
• Ability to handle multiple priorities in a fast-paced environment.
• Reliable, punctual, and open to flexible scheduling (including evenings and weekends).
• ServSafe certification or equivalent preferred.

Preferred Qualifications:

• Experience working in a restaurant, hotel or hospitality environment
• Certification in food safety (e.g., ServSafe) or hospitality management.
• Familiarity with inventory management software
• Ability to work flexible hours including weekends and holidays.
• Additional language skills to support diverse guest interactions.

Responsibilities:

• Supervise and coordinate daily kitchen service operations to ensure timely and high-quality delivery.
• Lead, train, and motivate the culinary team to maintain excellent customer service and operational standards.
• Monitor inventory levels, order supplies, and manage cost controls to maximize profitability.
• Ensure compliance with health, safety, and sanitation regulations in all food and beverage areas.
• Collaborate with management teams to plan menus, special events, and service schedules.
• Handle guest inquiries, feedback, and resolve any service issues promptly and professionally.
• Prepare reports on sales, labor, and inventory for management review.

Skills:

The Lead Cook utilizes leadership and communication skills daily to effectively manage and inspire the team, ensuring smooth service delivery and high guest satisfaction. Organizational and multitasking abilities are essential for coordinating schedules, managing inventory, and overseeing multiple operational aspects simultaneously. Knowledge of food safety and hygiene standards is applied rigorously to maintain compliance and protect guest health. Problem-solving skills are critical when addressing guest concerns or operational challenges promptly and efficiently. Additionally, proficiency with technology such as inventory and point-of-sale systems supports accurate reporting and cost control efforts.