LEAD COOK

Initial Placement

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Responsibilities

• Provides fast, friendly, professional and responsive customer service to culinary team members and the restaurant service delivery team.
• Prepares and supervises the preparation of food items as required for production including, but not limited to soups, sauces, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards.
• Slices, dices, chops and prepares raw products.
• Carves meats, portions food on serving plates, adds gravies, sauces and garnishes as required.
• Bakes, broils, roasts and steams meats, fish, vegetables and other foods as directed or required.
• Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.
• Maintains par levels of operating supplies and food product for each workstation, obtaining replacement stock from warehouse inventory in accordance with procedures.
• Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures.
• Supervises and delegates duties in the absence of the chef.
• Trains assistant cook, and cooks in all areas of culinary duties.
• Calls ticket orders to cooks and coordinates food production to ensure timeliness.
• Expedites completed orders off the line ensuring compliance with food delivery standards.
• Assures adherence to established ticket time production standards.

Requirements

• High school diploma or equivalent preferred.
• 1 to 2 years prior experience as a cook in a high volume food service operation preferred.
• Culinary Certificate can substitute for years of experience on a year for year basis.
• Previous guest service experience preferred.
• Must possess the knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.
• Advanced knowledge of food preparation techniques.
• Advanced knowledge of weights, measures and recipe yield.
• Reading and math skills necessary to calculate recipe ingredients.
• Must possess the knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.
• Must be 18 years of age.