Lead Cook

Arlo Hotels, a collection of independent lifestyle hotels, is currently seeking skilled and driven Lead Cook to join our dynamic team. Are you someone who thrives in a fast-paced environment, takes pride in your work, and brings a thoughtful, people-first approach to everything you do? If so, we want to hear from you!

At Arlo, we're all about creating unforgettable experiences and a sense of awe that keeps our guests-and our team-coming back for more.

This hands-on role bridges the gap between line staff and senior management, ensuring operational readiness, food quality, and professional standards at all times. The Lead Cook will lead by example, manage service flow, uphold food safety protocols, and play a key role in coaching and developing line staff.

RESPONSIBILITIES AND AUTHORITIES:

PRE-SERVICE

• Arrive ahead of scheduled service to inspect station readiness and organization.
• Assist with pre-shift line checks, mise en place verification, and par-level reviews.
• Communicate shortfalls to the Sous Chef and support prep list execution.
• Prepare for upcoming banquet or event functions in alignment with BEOs.

DURING SERVICE

• Work a designated line station at the highest standard of speed, precision, and cleanliness.
• Conduct real-time quality control on dishes, garnishes, and plating standards.
• Communicate effectively with kitchen staff and FOH managers to ensure seamless service.
• Support banquet execution, adjusting based on pacing and last-minute changes.

POST-SERVICE

• Oversee breakdown, labeling, and proper storage of product and equipment.
• Review and confirm closing checklist completion across stations.
• Assist with next-day prep planning based on business volume and events.
• Deliver constructive feedback to team members to drive continuous improvement.

LEADERSHIP & SUPERVISION

• Lead line cooks with integrity, accountability, and professionalism.
• Provide side-by-side training, coaching, and onboarding for new hires.
• Monitor recipe compliance, portioning, plating consistency, and station cleanliness.

OPERATIONAL TASKS

• Conduct daily cooler, freezer, and dry storage inspections (FIFO, labeling, sanitation).
• Maintain compliance with all food safety standards including temperature logs and DOH checklists.
• Assist with inventory counts, stock rotation, and order preparation.
• Communicate equipment issues or product shortages to leadership promptly.

BEHAVIORAL EXPECTATIONS

• Lead with a proactive, solution-focused mindset.
• Demonstrate calm and professionalism under pressure.
• Uphold the company's culture of respect, inclusion, and teamwork.
• Follow all safety, sanitation, and uniform standards consistently.

REQUIREMENTS

• Minimum 5 years of line cook experience in a comparable high-volume restaurant or hotel.
• Strong proficiency in all stations, kitchen organization, and banquet operations.
• Excellent knife skills and equipment knowledge (e.g., Vitamix, Robo Coupe, combi ovens).
• Valid Food Handler's Certificate
• Ability to lift 50 lbs and stand for extended periods.