Position Summary:

Responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by location based on client requirements and business needs.

Essential Tasks and Responsibilities:

• Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption
• Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times
• Communicate with the management to maintain the level of food quality that is expected
• Ensure daily communication between the day and night shifts regarding items that require long cooking times and planning for upcoming meals
• Communicate any issues to the staff which could affect the service before each meal period
• Ability to cook and prepare food according to production guidelines and recipes
• Knowledge of food product, identification, and acceptable level of food quality
• Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner
• Cuts, trims, bones and carves meats and poultry for cooking
• Evaluate food quality and preparedness by tasting
• Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
• Evaluate front-of-house presentation and make changes to food displays as needed
• Sets up/Breaks down work station
• Maintains a clean, safe and sanitary work station, equipment, and utensils
• Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.)
• Responsible for training servers on use of correct portions when cutting, preparing, and serving items
• Maintain production results of each meal
• Communicate with management regarding food product that needs to be ordered for upcoming production plans
• Report safety hazards discovered in the location to management immediately

Additional Job Functions:

• Work in other areas as needed
• Completion of any task requested by a supervisor or member of the management team.

Required Qualifications:

• Good interpersonal and communication skills
• Ability to work in a team environment and demonstrate excellent customers service
• Must have the ability to manage and support the kitchen staff
• Minimum 2 years’ experience in the food service industry as a cook
• Must be able to understand verbal and written instructions

Desired Qualifications:

• Culinary training or degree
• 3 or more years’ experience in the food service industry as a cook

Work Environment:

Back-of-house. Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam and other at risk conditions. Involves repetitive motion.

Job Type: Full-time

Pay: $15.50 - $17.00 per hour

Expected hours: 40 per week

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Café
• Fast casual restaurant
• Fine dining restaurant

Shift:

• 8 hour shift
• Day shift

Weekly day range:

• Monday to Friday
• No weekends

Work Location: In person