Morning Lead Cook
Lead kitchen staff in daily operations of the kitchen as assigned by GM and AGM. Maintain quality and portion control in all phases of food preparation. Oversee all meals before they are served. Provide leadership and assist training the kitchen staff. Ensure the guest receives a quality product quickly and within cost of sale percentages.
Essential Duties/ Responsibilities:
Supervise kitchen staff in kitchen manager’s absence for menu preparation based on established specification regarding ingredients and portion control.
Communicate with other Leads, Management, and Staff.
Control waste and theft through continuous monitoring and training.
Plan the Prep’s list for next day's needs and for special events.
Maintain cleanliness of the kitchen, storage areas and cooking line.
Assist with ordering and inventory control.
Put away orders as assigned.
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. If assigned to on-mountain restaurants, must be able to safely ski/snowboard intermediate runs.
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 necessary abilities.
Experience: Three years cooking experience with experience supervising kitchen staff.
Material and Equipment Directly Used:
Commercial kitchen equipment and cleaning agents. Skis/snowboard and ski lifts if assigned to on-mountain restaurant.
Working Environment/ Physical Activities:
80% to 100% of the workday is spent indoors in a restaurant environment with limited outdoors work. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 70 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 and accommodation. Occasionally use far acuity, accommodation and field of vision.
Frequent exposure to fumes, odors, and gases. 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.