Lead Cook (Tokyo Central Kailua)

Job Title: Lead Cook

Department: Delicatessen

Reports to: Department Manager

POSITION SUMMARY: Lead Cook is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations in absence of both managers. Throughout a shift, a Lead Cook will perform the duties of a Cook and/or Prep Cook when needed

ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to):

- Greets customers when within ten feet and four seconds of contact.

- Assist with supervising and recommending disciplinary action for associates in department.

- Assist with work schedules, assigning work, training, enforcing Company policies and SOP’s, productivity and communication with associates.

- Assist with the processing of invoices, department reports, employee appraisals, inventory and supply ordering.

- Assist with receiving merchandise and ensures that authorized items are received

- Reviews and assist with controlling inventory in the backroom

- Performs basic cleaning of department, hourly checks of sales floor.

- Cooks food items needed for the day such as making bentos, roast chicken, fish

- Tracks food inventory, order from vendors if needed

- Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs

- Keeps workstation clean and organized by dusting, wiping, and sweeping area.

- Washes and sanitizes dishes, tools and area

- Performs other related duties as needed as assigned by manager

OTHER DUTIES / RESPONSIBILITIES:

- Use of proper safety procedures

- Able to operate stove, hot plates, oven, fryer and slicer

- Able to slice, dice and mince manually

- Mark down and pull products from floor if needed

- Able to listen to directions and follow through independently

- Good communication and observation skills

EXPERIENCE / EDUCATION:

- High school / Secondary school diploma or GED

- Must be at least 18 years of age to ring register and operate machinery

- Possesses a food handling license

SKILLS AND ABILITIES:

- Previous experience working with the public

- Time management skills

- Proper knife skills and proper sanitation knowledge

- Knowledge of different types of meats, fish, etc.

WORK ENVIRONMENT:

- Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill

- Very fast paced

PHYSICAL DEMANDS:

Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

        N (Not Applicable)        Activity is not applicable to this occupation.

        O (Occasionally)            Occupation requires this activity up to 33% of the time (0-2.5 hrs./day)

        F (Frequently)                Occupation requires this activity from 33% - 66% of the time (2.5 – 5.5 hrs./day).

        C (Constantly)                Occupation requires this activity more than 66% of the time (5.5 hrs./day)

OTHER PHYSICAL REQUIRMENTS:

·        Vision (Near, Distance, Color, Peripheral, Depth Perception)

·        Sense of Sound (Hear oral communication and buzzers/alarms)

The Company has reviewed this job description to ensure that essential functions and basic duties have been included.  It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described.  It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities.  Additional functions and requirements may be assigned by supervisors as deemed appropriate.  This document does not represent a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate.