Overview

SUMMARY: The Lead Cook acts as a leader in the kitchen in the absence of the KitchenManager/Chef, assists in some management duties and prepares and serves food forcustomers.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, butare not limited to the following.

• Plans and prepares food in appropriate quantities based on number of customers tobe served using the Bowlero Corp operations manual and prep sheets.

• Assures all food orders are prepared, presented and delivered in accordance with theBowlero Corp operations manual.

• Acts as a mentor to all kitchen staff. Trains these employees on procedures,presentation, sanitation, and safe use of all equipment and cost controls.

• Maintains the sanitation and organization of cooking area, storage areas,refrigeration and serving areas according to local and Bowlero Corp guidelines.

• Weekly checks the calibration of all cooking and refrigeration equipment to insureproduct quality and freshness. Maintains personal hygiene as outlined in theemployee handbook.

• Washes, rinses and sanitizes dishes, cooking equipment and utensils in accordancewith local and state health department laws using only approved sanitation products.

• Receives food and supply order, ensuring that products received are in goodcondition, checks proper deliver temperatures, product codes and that invoice listmatches products received. Immediately puts perishable items into refrigerationrotating stock, marking cases with the delivery date and tagging USE FIRST items.

• Works the food line preparing menu items, training and supervising kitchen staff byfollowing the Bowlero Corp manual, ensuring only quality products are delivered tothe customer.

• Proactively ensures that a clean, safe environment is maintained at all times

• Readily assists colleagues with miscellaneous duties to prevent delays in thecustomer service experience.

• Promptly assists and responds to all customer questions or requests by immediatelytaking ownership of the inquiry and guiding to resolution.

• Must become certified in the Bowlero Corp specified alcohol service program within14 days of employment and the Bowlero Corp specified food safety program within30 days of employment.

• Ability to work varying shifts, weekends and holidays, as well as, extended workdaysto support business needs.

• Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES: n/a

QUALIFICATIONS: Lead Cooks possess a highly developed sense of customer service andinterpersonal skills including high integrity, respect for all individuals (customers, vendors,and employees) and solid communication skills. Lead Cooks must be strong team players,people developers, and the possess knowledge of and adherence to workplace safetyprocedures.

EDUCATION AND/OR EXPERIENCE: High School Diploma or equivalent and a minimum ofthree to five years of operational experience. Culinary or Food Management degree is aplus. Relevant experience or equivalent combination of education and experience is alsoacceptable.

WORK ENVIRONMENT/PHYSICAL DEMANDS: Bowling center environment where you willwalk, bend and stand for periods of time, and may be asked to occasionally lift objects withsome assistance. The noise level is typical for bowling.

Pay: $17-20/hr

Job Type:

• Part-time

Benefits:

• Employee Assistance Program
• Employee discount

Shift:

• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location:

• One location