Lead Cook/112-17

Prepares and produces high quality food within specified timeframe in all food outlets. Follows basic cooking procedures which includes, but is not limited to: prep work; pantry; sauté; broiler; pan and deep fry cooking; poaching; steaming; braising; roasting and pastry. Reviews production sheets to determine requirements and quantity for daily food preparation; controls food production to include proper cooking methods, cooking time and temperature, handling, labeling and storage; ensures that each order meets quality and consistency standards. Cleans and maintains sanitary work space and follows company safety procedures for proper food handling. Operates and maintains all kitchen equipment; must be able to operate a cash register. Acts in capacity of supervisor to all kitchen employees, as assigned. Must be at least 21 years of age. HS diploma/ GED required; specialized training, related college coursework, or certificate preferred. Minimum of five (5) years’ experience with all phases and operations of the kitchen, with at least two (2) years’ experience in a supervisory role. Must have or be able to obtain food handlers’ permit within 14 days of employment and maintain same. Must be willing and available to work non-traditional schedules, including nights, weekends, and holidays; overtime may be required.
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