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Lead Cook


Lead Cook
SUMMARY OF POSITION:
Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.
POSITION ACTIVITIES AND TASKS:

  • Ensures that food safety regulations are followed.

  • Maintains food and equipment inventories.

  • Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.

  • Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.

  • Stocks and rotates products on cooking line.

  • Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.

  • Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.

  • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.

  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.

  • Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc.


Lead Cook
PHYSICAL REQUIREMENTS:

  • Continuous standing.

  • Exposure to heat, steam, smoke, cold.

  • Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.

  • Must have high level of mobility/flexibility in space provided.

  • Must be able to fit through openings 30' wide.

  • Must be able to work irregular hours under heavy pressure/stress during busy times.

  • Lifting up to 50 pounds for a distance up to 30 feet.


SUPERVISION RECEIVED:

  • Receives direction and training from the Manager on Duty as to specific procedures and assignments.


KNOWLEDGE AND SKILL REQUIRED:

  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training.


EXPERIENCE REQUIRED:

  • None




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