Lead Cook-QSR

ESSENTIAL JOB FUNCTIONS:  

Responsible for fast and sanitary preparation of all menu’s items following established recipes and standards. 

Lead cooks are certified trainers and are responsible for assisting in the training of all new associates. 

Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices. 

Ensures each order is uniform and consistent. 

Controls food production to include:  proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled. 

Ensure all the kitchens time/temperature logs are complete and culinary safety practices are followed and completed. 

Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment. 

Be aware of current and needed par levels of products as to assure maintaining needed product. 

Detailed cleanliness of all stations including all equipment and cooling units 

 

ADDITIONAL JOB DUTIES: 

Must be able to work any shift in any outlet.    

Meets attendance guidelines and adheres to regulatory, departmental and Company policies 

Prepares for a rush period of work without getting behind. 

May be asked to perform the basic job functions as a lead cook for purposes of advancement and development. 

Able to make recommendations for food substitutions and menu adjustment. 

Assists in all kitchen areas and other duties as assigned. 

 

 

EDUCATION AND/OR EXPERIENCE:  

High School diploma or GED required 

Minimum of 3+ years of experience in high volume, quality establishment, or equivalent technical training in the food industry. 

Culinary school experience preferred  

 

 

QUALIFICATIONS: 

The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. 

Certified trainer within 90 days of positions start date. 

Must have knowledge of kitchen sanitation and operation  

Must be familiar with general maintenance of kitchen equipment 

Must be able to cook using industry and property standard techniques, procedures and equipment.  

Must have a solid skill base in all areas of Pantry and Cook operations.  

Must be able to get along with co-workers and work as a team member.  

Must present a well-groomed appearance.  

Must be able to have a sense of urgency and react to changing business demands.  

 

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Must be able to maneuver to all areas of the kitchen  

Must be able to tolerate areas with high or low temperatures.  

Must be able to lift up to 75 pounds.  

Must be able to push and pull up to 125 pounds in a cart.  

Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc.  

Must be able to bend, stoop, reach, crouch, kneel, push and pull  

Must be able to operate the following kitchen equipment:  stoves, grills, fryers and other utensils when preparing food orders.  

Must be fast and accurate.  

Must be able to read, write, speak and understand English.  

Must be able to respond to visual and verbal cues. 

Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.  

 

DISCLAIMER:  
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be