Lead Cook- $1,000 Hiring Bonus

Description

• Bonus administered after 90 continuous days of employment. Must have worked full time hours during the first 90 days and be in good standing to receive the full bonus.
  
  

Tired of looking for downtown parking spots? Exhausted from working past 2am in the morning? Now is the time to make a change and work for a private Club. We aim to ensure hospitality is your Career not just a temporary stay. How do we do that? Focusing on not just your career goals but also your personal growth. As a full time employee we want to make sure you have time to relax and disconnect by offering four weeks of Paid Time Off, a large Holiday Bonus, free Golf, free Horseback Rides, free Tennis and Pickleball, free Parking, deeply discounted employee meals, health, dental, and vision benefits. How much do our Members value their employees? They have created an Employee Assistance Fund to assist employees financially when they face a hardship. We also invest in our employees future through offering a 401k match that is immediately vested. Like what you just read? Then apply for our position of Lead Line Cook!

Position Description: Functions with other Lead Cooks as person in command in the kitchen and generally is in charge of food production, when Exec Chef & Sous Chefs are absent. Ensures that all food production workers are performing their duties according to quality standards established by the Executive Chef. Assumes all duties of Sous Chef (s) in their absence.

Essential Job Functions

• Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making.
• Supervises kitchen preparation for service of all stations.
• Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Verifies that all sanitation and nutrition practices are maintained by kitchen employees.
• Supervises the production of all food items.
• Inspects food garnishments, flavor & consistency
• Assists Executive Chef with some menu planning, specials, food purchasing
• Assumes managerial responsibility in the absence of the Executive Chef & Sous Chefs
• Plans and conducts meetings with employees-daily lineups
• Assists with training new employees.
• Ensures proper maintenance of kitchens for safe and efficient operations.
• Enforces daily cleaning checklists as well as assigning downtime cleaning projects on a daily basis.
• Enforces the daily utilization of prep lists-line stations, banquets and general prep
• Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager’s report when asked.
• Maintains department transfer sheets & invoices for their timely recording by accounting.
• Completes any other task assigned by the Executive Chef or Sous Chefs.
  
  

Requirements

Job Requirement:

Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment. Must have progressive experience in a fast paced environment.

Skills: Strong management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.

Supervisory Responsibilities: All kitchen staff.

Equipment to be used: Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary

equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching.

Requires normal range of hearing and vision. Requires ability to lift and move heavy tables, chairs and other objects.

Requires ability to function professionally in an environment that is both physically and mentally stressful and

challenging.

Working hours may vary according to business levels and some long days may be required.