Lead Cook

Employee Benefits and Perk Package:

• •    Cross training and Advancement opportunities
  •    Medical, Dental, & Vision Insurance coverage (full time only)
  •    Health & Flexible Savings Accounts (full time only)
  •    401K with 6% match 
  •    Life Insurance (full time only)
  •    Long term Disability (full time only)
  •    Accident Insurance, Hospital Indemnity Insurance, and Critical Insurance (full time only)
  •    Generous paid time off, up to 128 hours after 90 days (full time only)
  •    Employee Discounts on merchandise, meals, fuel, rooms, & golf course
  •    Exclusive employee discounts through Perkspot
  •    Tuition Reimbursement Program; Up to 75% reimbursement (full time only)
  •    Employee Assistance Program through Headspace

TITLE:  Lead Cook

DEPARTMENT:  Kitchen/Food and Beverage

REPORTS TO: Executive Chef

PAY:  Hourly and non-exempt.  Starting pay range $18/hr-$20/hr depending on experience; $500 sign on bonus after 60 days of working full time.  Must attend all scheduled shifts during the 60 days.

The Lead Cook is responsible for preparing and seasoning various kinds of food items, including fruits, vegetables, meats, soups, and salads by following a prescribed recipe, with the aim of giving the customer an awesome service.  Responsibilities may extend out to all areas of the kitchen which includes hotline, cold kitchen, bakery, banquets, and dishpit.

Responsibilities:

• Follow a given recipe and quality standard and prepare various food items, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as oven, broilers, fryers, and grills
• Stock and manage assigned food station(s) and ensure quality of food served
• Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed
• Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
• Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period
• Ensure food products are portioned before cooking by following standard portion sizes and recipe that has been specified
• Ensure work station area, including shelves, tables, grills fryers, pasta, boilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept cleaned and sanitized always following safety and sanitation policies and processes of the company
• Keep to proper garnish set up and plate presentation for every dish
• Keep  informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude

Qualifications:

• Must be available to work weekends, mornings, evenings, and holidays.
• One year minimum experience in high volume kitchen.
• Knowledge of basic sanitary and health and safety guidelines.
• Ability to stand for long periods of time and push, pull, and lift up to 30 lbs.