Hotel Carmichael- Restaurant 1 - Lead Cook, I

DEPARTMENT

Food and Beverage

REPORTS TO

Executive Chef

Position Summary

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.

Primary Job Duties

• Sets up, clears and breaks down workstation.
• Follows written and oral instructions regarding menus and standardized recipes.
• Prepares selected food as directed in accordance with portion sizes and quality standards.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Utilizes a variety of kitchen equipment including small and large pieces.
• Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
• Identifies hazards and assesses risks associated with foods.
• Reports any hazards, risks, or maintenance problems to the Manager as they occur.
• Supervises Kitchen staff to ensure guest satisfaction.
• Maintains and develops teamwork and open lines of communication with coworkers and supervisors.
• Treats Manager and coworkers with professional respect.
• Controls waste and maintains food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Maintains all policies and procedures as trained for food preparation.
• Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
• Responds professionally to all questions and requests.
• Provides customers with the highest level of care and excellent service.

Knowledge, Skills and Abilities

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

Physical Abilities

• Must be able to stand on hard surfaces for up to eight (8) hours.
• Position also involves bending, stooping, and walking.
• Must be able to lift and pull boxes, pans, and trays up to fifty (50) pounds.
• Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume.
• At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.