Lead Cook

Description & Requirements

$800 Sign On Bonus paid after successful completion of 90 days working as a Lead Cook!

External Applicants only. Current CCCR employees are not eligible to receive sign on bonus

 

Being a part of the Cache Creek team comes with amazing benefits:

• Great Pay
• Opportunities to Grow
• Gas Discounts
• Dental Insurance
• Life Insurance
• Paid Time Off (PTO)
• Recognition Program
• Free meals in our Employee Dining Room 
• Weekly Paychecks
• Affordable Healthcare
• Medical Insurance
• Vision Care Insurance
• 401k Savings Plan
• Tuition Reimbursement
• Employee Discounts
• Direct Deposit

Summary

Ensure the highest quality food preparation and presentation in the kitchen stations.           

                                   

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• In the absence of a Chef-on-Duty, check product quality and consistency, and assist in inventory.
• Generate a written warehouse order when needed if there is no Chef-on-Duty.
• Prepare all 5 mother sauces along with their derivative sauces.
• Manage shift break for peers.
• Coordinate with the front-of-the-house (FOH) in expediting the line.
• Sign off on Time & Temperature and Two-Stage Cooling Log Sheets.
• Prepare all necessary menu items and specialty items, Banquet menu items - including soups and sauces, as directed by the Chef-on-Duty.
• Communicate effectively with both front and back of house staff.
• Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification.
• Prepare hot food, cold food sandwiches, salads and dressings as needed.
• Communicate with peers on daily tasks, production checklist and Banquet events.
• Operate machineries such as Power Mixers, Slicer, Emulsifier, Steamer, etc. upon completion of training with culinary management: documented with signature sheets.
• Operate large volume cooking equipment such as Grill, Deep Fryers, Griddles, Salamander, Stove Tops, Ovens, Soup Kettles, Tilt Skillets, and Steamers along with any new equipment installed in the future.
• Perform the 5 basic knife cuts:
  • Allumette:  A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
  • Large Dice:  A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
  • Medium Dice:  A basic knife cut measuring ½ inch × ½ inch × ½ inch.
  • Small Dice:  A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
  • Batonnet:  A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
  • Julienne:  A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
• Demonstrate knife skills by completing the following tasks within the allotted time:
  • Dice a 30 pound case of yellow onions in 25 minutes or less.
  • Slice a 20 pound case of squash in 12 minutes or less.
• Proficient Grill, Sauté, and Broiling techniques
• Follow recipes and set up documentation.
• Prepare & handle meat, fish, starches etc.
• Comprehensive preparation of Mexican, Italian, American, Asian, and European Cuisine.
• Understand and break down, filet, cut and portion meat, fish, poultry, vegetables and dairy products – all performed in accordance with HACCP standards; organize a speed rack in proper order.
• Check the quality and temperature of food, ensuring product consistency with health standards followed by using Time and Temperature Logs.
• Rotate food in coolers, dry storage and utilize mise en place to ensure freshness and reduce waste and spoilage. (FIFO, First In First Out: The product that is received first needs to be used first)
• Prepare food to the highest standards of culinary quality.
• Clean, sanitize, and restock workstations, storeroom and walk in refrigerators.
• Set up mise en place for all stations.
• Help others as needed - various banquet productions and/or other outlets - thus contributing to an environment where teamwork prevails.
• Keep work areas and refrigerators clean, sanitized and organized at all times.
• Report all faulty equipment or unsafe conditions immediately.
• Based on business demands, assist out of - or in addition to – one’s normal working schedule.
• Communicate with peers daily task. (production checklist and Banquet events)
• Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy.
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