Under direct supervision the Lead Cook is responsible for operating cooking equipment, preparing food, mixing ingredients, ensuring food quality, maintaining food preparation areas are clean, serving and ensuring the customers are satisfied. The Lead Cook is responsible for maintaining and completing monthly inventory of goods.                                                                                                              

Essential Duties & Responsibilities:

• Assists in the preparation of food for the kitchens daily/shifts objectives.
• Assists in the management of food, non-food products, and kitchen equipment.
• Assists in enforcing established portion controls.
• Follows proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.
• Practices good hygiene, including not wearing painted or ornamented fingernails, staying away from food when sick, and washing hands after personal breaks or handling meats, etc.
• Prepares food appropriately to keep food waste to a minimum and in accordance with the established preparation procedures.
• Stores food and non-food products appropriately.
• Thaws frozen products required for the next day.
• Assists the Kitchen manager in using an inventory system to manage supplies.
• Aids in purchasing supplies from established sources.
• Ensures first in first out procedures are maintained.
• Maintains temperature controls for stored food and prepared hot food in accordance with federal recommended procedures.
• Cleans and sanitizes equipment and kitchen area.
• Assists with inventory of kitchen equipment, utensils, food products and paper goods.
• Maintains a safe and healthy environment in accordance with established policies, procedures, and regulations in both the food preparation and dining areas.
• Performs other duties as required.

Physical Demands:
While performing the duties of this job, the employee regularly is required to stand; use hands and fingers, to handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee occasionally is required to sit and stoop, kneel, crouch, or crawl. Ability to lift up to 50 pounds, carrying cases of soft drinks, beer and juice, etc. Physically capable of stocking shelves and coolers, including entering and working in cooler and or freezer at temperature of -10 degrees.

Work Environment:
Work is generally performed in the Resort Grill and surrounding area including associated walk-in cooler and freezer. Meeks Bay Resort is 7-day operation. Major summer holidays are required. 
 

•    Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.
•    Preference will be given to Qualified Native American Indians.
 
Knowledge, Abilities, Skills, and Certifications:
•    Ability to check identification.
•    Ability to read and understand the instructions for scanning and printing equipment.
•    Ability to communicate effectively in the English language, both verbally and in writing.
•    Ability to service customers in a professional manner.
•    Ability to represent the organization in a professional manner.
•    Ability and to work long hours and stand for extended periods of time.
•    Ability to carry out instructions furnished in verbal or written format.
•    Checking in vendors in the absence of management.
•    Knowledge of applicable federal and state regulations and requirements regarding food.
•    Knowledge of proper and safe food handling, storage, and disposal requirements.
•    Ability to safely operate cooking equipment and kitchen appliances.
•    Ability to work extended hours and various work schedules.
•    Ability to work as a team member in a structured working environment.
•    Skill in handling sharp knives, and other cutting utensils.
•    Ability to obtain a food handlers card.
 

Salary : $16 - $23