QUALIFICATIONS

• Minimum of 5 years of related experience or equivalent combination of education and experience
• Able to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
• Read food orders in English

EDUCATION

• High school diploma required; 2-Year College Degree preferred

SKILLS/ABILITIES/PERSONAL CHARACTERISTICS

• Multitask
• Commitment to quality
• Basic Math
• Organization
• Teamwork
• Time Management
• Attention to detail
• Efficiency

JOB PURPOSE

The Lead Cook is a supervisory position that oversees food handling and preparation throughout the kitchen. Responsibilities include monitoring and evaluating staff and coordinating break schedules. Knowledge of various cooking techniques and having a passion for food is needed to be successful in this role. Ultimately, an exceptional Lead Line Cook will be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills.

RESPONSIBILITIES

• Year round position.
• $23-$25/hour DOE
• Maintain high quality standards of food and beverage service by preparing and presenting menu items according to company standards and direction of the Director of Food and Beverage
• Maintain work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes Understands and complies with County/State/Federal health codes to ensure health and safety of the guests
• Monitor food rotation and inventory levels to maintain wholesome and nutritious products Labels food in compliance with storage guidelines
• Assist in coordinating kitchen staff schedules
• Stock workstations with supplies and tools
• Delegate cleaning and preparation tasks
• Train and evaluate BOH staff members
• Other duties may be assigned by management
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