Full Time - Sho Kitchen Lead Cook

About the role

The Full Time - Sho Kitchen Lead Cook position is responsible for preparing and cooking food, supervising kitchen operations, and assisting in teaching student employees.

Responsibilities

• Prepares food products as assigned by production records or submitted orders, following established recipes and standards.
• Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy.
• Operates, maintains, and cleans grill, kitchen, and production equipment in a safe and efficient manner.
• Aids in inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor.
• Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles.
• Prepares all food in a timely manner and in an appealing manner according to unit recipes and standards.
• Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Understands or is willing to learn classic culinary techniques.
• Helps teach student employees proper cooking techniques, sanitation and cleaning procedures, and supervises student employees during shifts.
• Sets up, breaks down, works, and cleans the various stations in the kitchen (pantry, broiler, sauté, pasta, dish room, and expo).
• Records Pre and Post Production quantities for production reports.
• Breaks down received orders and stores product properly.
• May assist in the cleaning of equipment, tools, or pans.

Requirements

• High School diploma or GED required; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience.
• Food Handler’s certificate from the County of San Diego is preferred.

Qualifications

• Ability to read, write and understand English.
• Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide, comprehend conversion charts, and multiply recipes based on production needs.
• Ability to apply common-sense understanding to carry out general written or oral instructions, guidelines and objectives.
• Physical demands include standing or walking for prolonged hours, operating food service equipment, lifting and/or moving up to 50 pounds, working near moving mechanical parts, cooking equipment, and exposure to humid and hot conditions and cleaning chemicals.

Skills

• Manual dexterity to use a computer and various office machines and equipment.
• Physical communication to talk and express ideas and hear sounds.

Benefits

Not specified.

Pay

Pay Rate: $24.00–$27.00 per hour

Schedule

Flexible schedule based on operational needs.