Lead Cook - All American

Must understand the operation of mechanical equipment in the kitchen and problems relevant to food storage, composition of menus and training of staff. Knowledge of percentages and elementary cost accounting is strongly preferred. Must possess skills to plan, coordinate and time sequence steps to prepare food in deciding that raw material are fresh and judge food by color, consistency, temperature, odor and taste. Must have demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting. Must have the ability and skill to lead a staff of cooks and food service workers. Must possess basic reading, writing and math skills to read and interpret complex recipes and computer changes required to increase/decrease the number of portions.