What are the responsibilities and job description for the Lead Cook position at Troon?
Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
Key Responsibilities of the Lead Cook:
- Incorporates safe work practices in job performance.
- Prepare and cook menu items according to established recipes and standards.
- Lead and coordinate kitchen line operations during service, ensuring timing, quality, and presentation.
- Supervise and train line cooks and prep staff in proper cooking methods, food handling, and sanitation procedures.
- Monitor food levels and assist with ordering, receiving, and proper storage of ingredients.
- Ensure all stations are set up and stocked prior to service.
- Maintain high standards of cleanliness and organization in all kitchen areas.
- Work closely with the Sous Chef and Executive Chef to assist in menu development, specials, and seasonal offerings.
- Uphold health, safety, and sanitation regulations as required by local, state, and federal laws.
- Support a positive and professional kitchen culture built on teamwork and respect.
- Assist in inventory control and minimizing food waste.
- Incorporates safe work practices in job performance.
Minimum Qualifications for the Lead Cook:
- Minimum 1–3 years of professional cooking experience; supervisory or lead experience preferred.
- Strong knowledge of cooking techniques, knife skills, and food safety standards.
- Ability to work in a fast-paced, high-volume environment while maintaining quality and composure.
- Excellent organizational and communication skills.
- ServSafe or equivalent food handler certification preferred.
Compensation: $23 - $25 depending on experience
Other Qualifications:
- Ability to read and speak English may be required in order to perform the duties of the job.
- Ability to work flexible hours, including nights, weekends, and holidays as business requires.
Salary : $23 - $25