The Grill Cook 3 - Lead

DUTIES AND RESPONSIBILITIES

• Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.

• Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.

• Trains new team members in station assignment and re-trains as needed.

• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.

• Ensures that all culinary work stations are clean and sanitized. Properly rotates, wraps and labels food products.

• Follows all recipes, specs, and control procedures. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef

• Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.

• Breaks down, cleans and assembles various types of food service machinery associated with food production.

• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

• Assists guests with special requests.

• Serves as expediter in absence of Chef / Sous Chef.

• Can work one or more culinary work station at a time as required.

• Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.

• Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.

• Directly supervises Cook 2 and Cook 1 team members.

• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

• High school diploma or GED, culinary diploma or certificate preferred

• Two years of related experience required.

• Must be at least 18 years of age.