Lead Cook PM

Viceroy Hotels & Resorts Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy's portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal's Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.

Location Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center - Hotel Zena welcomes those who have passion for being part of a bold new story.

Overview The PM Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, and Room Service during the evening kitchen operations, while maintaining the highest standards to produce an appealing and appetizing product. This role supports culinary leadership in maintaining quality standards, supervising line cooks, ensuring food safety compliance, and driving efficient production during peak dinner service hours. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Serve as point of contact in the absence of the Sous Chef during assigned shifts.
• Lead and coordinate PM line operations to ensure smooth, efficient dinner and banquet service.
• Communicate ticket flow, prioritize orders, and maintain proper pacing during service.
• Lead daily PM line checks, verifying product quality, proper labeling, temperature logs, and mise en place.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, ad required, following specifications on Banquet Event Orders (BEOs).
• Prepare and service food as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes.
• Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Ensure proper station setup prior to service and readiness for peak volume.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Recognize and uphold quality standards for meat, seafood, dairy, produce, and dry goods.
• Inspect deliveries during PM shifts when applicable and report quality concerns.
• Ensure FIFO practices and proper labeling/rotation procedures.
• Monitor holding times and discard items that do not meet safety standards.
• Assist in daily prep list creation and review for next day readiness.
• Assist in monitoring waste and identifying opportunities to reduce food cost.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist with requisitions and stock restocking during PM shifts.
• Ensure proper breakdown and storage of buffet and banquet items.
• Support onboarding and training of new line cooks during PM shifts.
• Provide feedback to culinary leadership regarding performance, workflow, and operational improvements.
• Cross-train team members to ensure flexibility across stations.
• Support inventory control and assist in nightly product reconciliation when applicable.
• Ensure nightly breakdown of line and equipment cleaning.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications High School diploma or equivalent and/or experience in a hotel or a related field preferred. Culinary experience required. Must be available to work flexible and long hours to include, evenings, weekends and Holidays. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Ability to stand during entire shift Ability to withstand temperature variations both hot and cold. Have thorough knowledge of menus and the preparation required, according to hotel standards. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking. Knowledge of herbs and spices and proper use of each. Perform other duties as requested by management.