Lead Cook- Part-Time

Lead Cook

Job Summary:  Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning hors d'oeuvres and all other food items prepared in the different kitchen stations and venues.

Essential Duties and Responsibilities:

• Prepares all food items according to standard recipes to ensure consistency of product to the guest.
• Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
• Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Reads and employs math skills to follow recipes.
• Trains newly hired line/station/prep cooks to meet standards laid out in job description.
• Lead each kitchen station and meal course during events and production
• Leads and directs culinary team in the absence of a Crew Leader as needed and directed
• Coordinates end of shift breakdown and cleaning.
• Maintains area in a clean condition at all times.
• Assist coworkers with completion of assignments when needed
• Perform all assigned side work
• Perform any general cleaning tasks
• Keep work area clean and well organized
• Attend and participate in all scheduled meetings and training sessions.
• Perform all reasonable requests by the management team

Required Qualifications, Skills and Abilities  

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.
• High school diploma required.
•  Culinary or Apprenticeship program preferred.
• Three to five years cooking experience required.
• Prior catering cooking experience preferred.
• Ability to obtain any government required licenses or certificates.
• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read and write the English language in order to read recipes and communicate with other team members.
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service
• Able to work flexible schedule in order to accommodate business levels
• Ability to read and write English language in order to read recipes and communicate with other team members.
• Ability to work independently or in a team setting
• Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
• Ability to obtain Food Service Sanitation certificates.
• Physical Requirements:
• Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
• Ability to maintain regular, punctual attendance
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Must be able to lift, carry, push and pull up to 50 lbs
• Must be able to talk, listen and speak clearly
• Ability to stand, bend, stoop on a consistent basis
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc