Position Title: Lead Cook
Reports To: GM and AGM
Department: 600-700 Food and Beverage
Maintain quality and portion control in all phases of food preparation. Provide leadership and training for the kitchen staff and ensure guest receives a quality product quickly and within cost of sale percentages.
Essential Duties/ Responsibilities:
Supervise staff for menu preparation based on established specifications regarding ingredients and portion control.
Order inventory through established requisition procedures.
Assign duties for all kitchen staff.
Draft, delegate, and complete daily prep lists.
Control waste and theft through continuous monitoring and training.
Maintain and ensure cleanliness of the kitchen, storage areas and cooking line.
Other duties as assigned.
Knowledge, Skills & Abilities: Solid knowledge of food preparation and storage, inventory controls, sanitation requirements, commercial kitchen equipment. Solid supervisory and interpersonal communication skills. Must be 18 years of age or older.
Alertness, precision, ingenuity, problem-solving, judgment, reasoning, aesthetic sense, imagination, patience, persuasiveness, speaking ability, tactile, olfactory and visual discrimination, memory, creativity, concentration and initiative are required mental abilities.
Education of Formal Training: High Scholl diploma of GED preferred.
Experience: Two years food preparation experience required. Kitchen leadership experience preferred.
Material and Equipment Directly Used:
Commercial kitchen equipment and cleaning agents.
Working Environment/ Physical Activities:
100% of the workday is spent indoors in a restaurant environment. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 75 pounds. Occasionally pushing/pulling objects weighing up to 150 pounds. Constantly operating controls of kitchen equipment. Occasionally climbing, balancing, stooping, kneeling. Frequently crouching. Constantly reaching, handling, fingering and feeling objects. Constantly engaging in conversation, tasting and smelling. Constantly using near acuity and color and field of vision. Frequently use far acuity, depth perception, accommodation and field of vision. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards. This is a non-skiing position.