Cook Coordinator

Responsibilities

• Serve as a lead worker to back of house staff in food service operations, including preparing and closing the back of house, assigning workstations, rotations, cleaning duties, and scheduling breaks.
• Assists with providing employee training and assessing ability and knowledge of staff.
• Oversee kitchen staff's day-to-day performance to ensure quality of food meets or exceeds accepted standards.
• Cook and work alongside staff to ensure quality and efficiency goals are met.
• Maintain kitchen cleanliness and safety in food service areas.
• Oversee proper food handling and sanitation procedures for kitchen staff.
• Make recommendations to supervisor regarding the needs of the operation (inventory, equipment maintenance, staffing needs, etc.).
• Order supplies and equipment as directed and keep an accurate inventory.

Requirements

• One (1) year experience as a cook in a large restaurant, or equivalent experience in large volume cooking and food preparation.
• Lead worker skills sufficient to oversee day-to-day operations, motivate team members, delegate tasks, and monitor team performance.
• Menu planning and recipe development skills sufficient to assist the Executive Chef with creating items in line with chef specialties and restaurant concepts.
• Knowledge of quantity food preparation, cooking, presentation, and serving.
• Knowledge of kitchen equipment, materials, and methods used in large scale food preparation, clean-up, and storage.
• Knowledge of health and safety regulations pertaining to food preparation, storage, and cleaning in a public food service setting.
• Knowledge of safety and accident prevention measures sufficient to identify safety hazards, make necessary repairs, and/or alert appropriate personnel.
• Ability to understand and follow oral and written instructions.
• Organizational and interpersonal skills sufficient to work as a productive member of a team.
• Conflict resolution/human relation skills sufficient to negotiate, resolve issues, read situations, and settle disputes equitably by finding common ground and cooperation.
• Customer service and communication skills sufficient to effectively communicate complex information to a wide variety of audiences and meet expectations and requirements of staff and customers.
• Time management skills sufficient to make decisions and meet deadlines sometimes with incomplete information, under tight deadlines, and pressure by unforeseeable events and/or emergencies.

Qualifications

• Certificate of Culinary Arts or formal culinary education.
• Current Food Safety certification.
• Experience directing the work of others in a large food service setting.
• Experience working with inventory.
• Experience working with food and supply vendors.
• Experience creating production plans.
• Knowledge of park rules, policies, facilities, and other local points of interest.
• First Aid and CPR training.