Lead Cook

POSITION PURPOSE

In the absence of the chef, supervise the work of the cooks to ensure all given tasks are completed providing superior service to both internal and external guests. 

ESSENTIAL FUNCTIONS

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1. Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
2. Preparing soups, salads, and sauces as instructed by the chef.
3. Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
4. Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
5. Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination.
6. Assessing the quality of delivered food supplies to ensure that it meets restaurant standards.
7. Prepare a variety of food orders and beverage orders according to established recipes and outlet standards.
8. Ensure outlet is setup, maintained and stocked according to established standards. 
9. Ensure all unused food items are stored properly.
10. Maintain work area in a safe condition, taking care of spills and other hazards as necessary.
11. Ensure all dishware, utensils and equipment are cleaned and stored properly at the end of the shift.
12. Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
13. Shift ending cleaning duties and stocking.
14. Perform other duties as assigned by management. 

PHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:

Ability to correctly lift and transport objects weighing up to 50 lbs.

Ability to be physically mobile, and stand/walk for 8 to 12-hour shifts.

Excellent guest service and communication skills.

Must be able to work in areas containing dust, secondhand smoke, varying noise and temperature levels, lighting, vibrations, crowds and air quality.

Must present a professional appearance and demeanor at all times.

Regular and punctual attendance is required.

Ability to use repetitive hand motion, holding and grasping