publicado octubre 1, 2025

Job Overview:

At Blossom we create a unique guest experience that is centered around wellness and lifestyle. Therefore, we cater to our customer's needs by providing a welcoming space where they can casually dine, grab an elevated to go meal, and shop for unique gifts and apparel. The cook 1- Culinary lead is responsible for the daily operations of the associated areas of kitchen and maintains the culinary highest standards of all the outlets. The Cook 1- Culinary lead is managing all other food preparation associates, and drives the motivation and productivity of the culinary team. The Cook 1- Culinary Lead reports to the Executive Chef and is responsible and accountable to the Corporate Retail/ Outlet Manager.

Work Requirements:

Position Requirements

• High school diploma or GED
• Ability to meet strict deadlines under pressure
• Creativity in new menus and encouraging others to participate 
• Minimum two (2) years of Cook 1 or related Jr Sous Chef experience in a high volume outlet
• Current SERVESAFE certification or has successfully completed a sanitation course within the past year 
• Current food handler's card and other certification as required by federal/state/local law 
• Must be able to multitask and prioritize daily task list 
• Attend all hotel required meetings and trainings 
• Language: Required to speak, read and write English, with fluency in other languages preferred 
• Availability; Must be able and flexible to work as required by business demands including holidays, evenings, weekends
• Experience implementing new food concepts and menus
• Experience with creating schedules, labor costing, payroll administration, and Associate performance management required

Cook 1- Culinary Lead Responsibilities

• Maintaining food quality and always ensuring guest satisfaction 
• Consistently tracking kitchen inventory, preparing and ordering all items regarding the needs of the operation
• Monitoring culinary team performance and productivity. Offers positive constructive coaching as necessary
• Assisting in maintaining the overall food and labor costs in line with company goal 
• Executing all production and plating in a timely, efficient manner, meeting and exceeding guest expectations
• Ensuring that all the items at dry storages and coolers follow FIFO procedure 
• Assisting on menu development and maintaining recipe standardization
• Monitoring equipment maintenance and condition
• Responding accurately and completely to guests and associated via written and verbal communications to give directions, instructions, information, answer questions, and provide service as required
• Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance 
• Memorizing food recipes and food preparation instructions
• Remaining aware of culinary trends and always seeking to improve
• Taking responsibility for shift during absence of Blossom FOH Leadership
• Supervising team members on cleans, breaks down, and puts away all culinary equipment including ovens, mixers, proofer, floors, freezer, and walk-ins.   
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Physical Requirements 

• Must be able to tolerate temperature changes from hot to cold and cold to hot 
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally 
• Frequently use hands for keyboard and arms to reach
• Heavy work- Occasionally lift and/ or move up to 50lbs of force
• Light work- Frequently lift and move up to 50lbs
• Maybe be required to lift trays of food or food items weighing up to 30lbs, occasionally 
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently 
• Must be able to exert physical effort in transporting 50punds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

Additional Job Requirements

• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
• Language: Required to speak, read and write English, with fluency in other languages preferred
• Availability; must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays 
• Must have a valid driver's license
• Must be able to walk and stand for long periods of time in full uniform
• Must possess a valid Food Handlers Card as required by the county
• EOE/M/F/D/V/SO