The purpose of a Lead Cook is to prepareand cookfood that is consistent with the hotel's standards and quality.
A leadcook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes Breakfast, Lunch, Dinner, Banquets, and/or Room Service.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Is knowledgeable of all menu items on scheduled shift (am/pm).
Duties will also include prep work, cleaning.
Prepares all ingredients for the shift before service begins.
Operates station in an efficient, safe manner.
Ability to work under light supervision and still ensure a fully prepped, clean and timely executed station.
Practices serve-safe methods in preparing, cooking, holding and storing of all food items.
Knowledgeable of cooking procedures, Food that are cooked in broilers, fryers and grills. Is familiar with producing
specials, saut?, soups, and sauces.
Responsible for producing excellent quality.
Must be able to multi task.
Follows opening and closing procedures.
Able to work in a high pace and hot environment
Able to work all shifts and holidays.
Be able to self-motivate in work environment.
Proper handling, storage of all food items.
Moderate knife skills.
Proper cooking techniques - along with timeliness
Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliancewith standards.
Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
Performs any other duties as requested by supervisor.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential
duties of the position.
EDUCATION AND EXPERIENCE REQUIREMENTS:
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and
other employees of the organization.
Ability to interpret and perform basic math functions.
Ability to use cooking metrics and conversion methods for all cooking measurements.
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal
with standardized situations with only occasional or no variables.
Ability to interpret and perform basic computer functions.
CERTIFICATES AND LICENSES
Safe Serve/Food Handler's Card
The work environment normally entails the following:
Kitchen environment - varying degrees in temperature
Exposure to cleaning chemicals throughout the day
Moderate noise levels consistent with kitchen environment
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment. The physical activity normally entails the following attributes. Position is expected to:
Stand and walk more than 2/3 of the time
Lift up to 50 pounds.
Push / pull up to 30 pounds
Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.
Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.