Lead cook characteristics:

Hospitality

• Cheerfully corrects mistakes in a hospitable manner regardless of whose mistake it is
• Practices the 5-foot rule when on the floor
• Interacts with guests and coworkers in a polite way
• Exceeds guests expectations
• Outstanding sense of urgency
• Takes pride in knowing and practicing the job standards with few errors
• Meets time standards
• Meets plate presentation standards
• Cheerfully accommodates guests special requests
• Asks for help when needed to meet time standards

General

• Meets uniform and grooming standards
• Demonstrates teamwork, will assist others without being asked
• Completes side work and cleaning duties in a timely manner with little supervision
• Practices safe work habits, uses PPE appropriately, handles chemicals appropriately
• Is on time and ready to work each shift
• Will cover shifts as needed
• Takes breaks as scheduled
• Washes hands as required, wears gloves

Technical

• Correctly portions food, ensures appropriate scoops, ladles, tools are in place and used
• Follows correct cooking procedures, all items prepared to standard
• Practices clean as you go
• Stocks to par levels, completes prep/pull to standard including usages and can adjust pars as needed
• Correctly stores food and supplies, fifo, correctly labels product
• Maintains equipment
• Monitors temps of food and equipment throughout the shift communicating with manager as needed
• Follows steam table chart uses timers
• Keeps lids on product
• Correctly and quickly calls the wheel
• Demonstrates knowledge of emergency procedures
• Maintains sanitizers pails and keeps cloths in sanitizer when not in use

The position of Lead Cook will include the following responsibilities.

• Training and development of all Cooks and Service Assistants
• Has completed all BOH E-learning
• Follows up on all BOH E-learning
• Maintains BOH activity grids
• Assists in BOH Scheduling
• Assists Management team in administering Food Focus weekly with BOH team
• Assists in Achievement of Food Cost Standards
• Assist on food inventories
• Maintain standards on meals of 10 minutes or less and ensure tracked.
• Training and implementation of all New Menu Rollouts
• Daily and monthly implementation of Prep and Pull System
• Assist in MBM/ SWT ordering, delivery check-in, storage
• Assists Maintenance of all storage, dry, walk in and freezer areas
• Maintenance of Cook and Service Assistant Deep Cleaning Charts
• Maintenance of Daily Temperature Charts
• Daily BOH Walk Thru compliance
• Assists in setting Agenda setting for all BOH meetings
• Assist in BOH Non-Ingredient ordering and par levels
• Contributes to positive Steritech (BPR) and health dept. results
• Must communicate daily with management team and as needed, update general manager, and ADO on all results.