Cook Lead - Primero Cantina - La Cantera Resort & Spa

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One of the premier luxury resorts in San Antonio, La Cantera reimagines its ranch roots through 496 rooms, 34 boutique-style Villas, and an exclusive adults-only floor. Overlooking 550 acres of The Texas Hill Country, La Cantera has become one of the most sought after San Antonio resorts. At La Cantera, sophistication meets relaxation. Every experience provides the opportunity to discover something new. From our 25,000 sq. ft destination spa, Loma de Vida Spa & Wellness, a championship golf course, guests can immerse themselves in the San Antonio scenery. Unlike other Hill Country resorts, La Cantera invites the peaceful Hill Country ambiance into every space.

The Lead Cook Plan, prep, set up and provide quality service in all areas of food production for menu items in the kitchen in accordance with standards and plating guide specifications. Direct, train and monitor performance of Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.  

The Lead Cook shall strive to provide exceptional service to both internal and external guests at all times. The Lead Cook will be responsible for exemplifying the La Cantera Hill Country Resort Culture as well as promoting La Cantera Hill Country Resort as both the Destination and Employer of Choice!  

ESSENTIAL JOB FUNCTIONS

• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. 

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. 

• Meet with the Executive Chef and Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. 

• Ensure that assigned staff has reported to work anddocument any late or absent employees. 

• Coordinate breaks for assigned staff. 

• Prepare and assign mass production and prep work for Cooks to complete,and review priorities. 

• Communicate additions or changes to the assignments as they arise throughout the shift.  

• Ensure that the opening shift completes the startup of the Kitchen line and designated prep work. 

• Complete opening dutie.

• Prepare all menu items following recipes and yield guides. 

• Inform the Chef of any shortages before the item runs out. 

• Assist Cooks wherever required to ensure optimum service to guests. 

• Communicate any assistance needed during busy periods to the Executive Chef/ Sous Chef to ensure optimum service to guests. 

• Maintain production charts. 

• Maintain proper storage procedures as specified by Health Department and Hotel requirements. 

• Minimize waste and maintain controls to attain forecasted food costs. 

• Disinfect and sanitize cutting boards and worktables. 

• Breakdown the workstation and complete closing duties.

• High school education required  

• At least three-year kitchen experience required 

• Kitchen Supervisory experience preferred 

• Customer Service experience preferred 

• Previous upscale hotel banquet or restaurant experience required.