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LEAD COOK | $17+ depending on experience

JOB SUMMARY

The Lead Cook is responsible for assisting in the organization, coordination and supervision of the preparation of hot and cold food, maintenance of quality, and the maintenance of sanitation and safety standards. The Lead is also an active member on the line preparing and cooking all menu items according to proper recipes and direction in a consistent, timely manner with emphasis on quality and presentation.

 

All employees are expected to conduct themselves in a manner which demonstrates friendliness, initiative, professionalism, personal awareness and integrity while exercising confidentiality in the appropriate areas of their performance.


RESPONSIBILITIES

  • Promote positive employee and guest relations by projecting a positive, courteous, helpful attitude
  • Ensure the preparation station and the kitchen is set up and stocked
  • Clean all prep areas and properly store ingredients according to health and safety standards
  • Stock inventory and supplies
  • Have full working knowledge and understanding of all menus and prepare components of each dish
  • Cook all menu items with the support of the kitchen staff
  • Ensure that all food products meet the established specification, recipe and standards
  • Ensure that food comes out simultaneously, in high quality, and in a timely fashion
  • Perform other duties as assigned

 

QUALIFICATIONS

  • Kitchen experience with professional equipment required
  • Knowledge of food plating techniques
  • Thorough understanding of kitchen health and safety standards
  • Ability to multitask in a fast-paced kitchen and display time management skills
  • Attention to detail with knowledge of weights, measurements and volumes
  • Must be able to communicate effectively and listen attentively
  • Must follow verbal and written directions, policies, and procedures
  • Ability to lift up to 35lbs, stand, bend, reach, twist and exert well-paced mobility throughout entire shift
  • Must be available to work weekends and holidays
  • Must be at least 18


CERTIFICATIONS

  • Food Handlers/ServSafe Certification preferred
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