Lead Cook - Staff Dining

Essential Job Functions:

· Supervise set-up for assigned work stations.

· Expedite food orders of work stations.

· Check on and maintain all pars.

· Supervise rotation, cover and date all food items.

· Supervise preps for following day.  Inventory and requisition food items for next day.

· Supervise set-up/breakdown and serve food at functions.

· Supervise post-service clean-up of work areas.  Checks refrigeration, freezers and dry storage areas.

· Monitor food supplies and notify Sous Chef of food shortages and equipment failures.

· Review daily production lists.

· Maintain knowledge of food products, their uses/availability and of all menus, and assist/train other culinary staff.  Promote teamwork and positive morale among staff.

· Monitor and enforce standards for proper food handling, sanitation and safety, at all times.  Ensure adherence to all applicable state and local health and safety regulations.

· Performs all functions of Cook position.

Other Duties & Responsibilities:

· Assist in inventory counts and controls, to maintain cost effectiveness of culinary operation.

· May perform other assignments and duties, as area needs require.

· Strong knowledge, skills and understanding in all aspects of culinary field.

· Advanced culinary knife skills; strong knowledge of various cooking methods, preparation of soups, sauces and stocks; butchering; product identification.

· Minimum 5 years culinary experience, with evidence of formal culinary training.

· Strong communication and interpersonal skills, with ability to read, write, speak, and understand English.

· Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure.

· Demonstrated leadership, supervisory, and organizational skills, with proven ability to motivate and train staff.

· Thorough knowledge and understanding of health, safety, and sanitation standards/regulations, and methods/practice.