Lead Cook, Collective Kitchens FT

Responsibilities

• Responsible for the normal operation of the assigned station.
• Follow the recipe accordingly.
• Use proper food handling techniques and follow health & safety standards.
• Notify Room Chef or Sous Chef of problems that arise and how they have been corrected.
• Expedite and coordinate service, produce according to par levels.
• Assist in pantry and preparation area.
• Possess thorough knowledge of sauce stations and recipes.
• Able to work sauté, sauce, grill, cold seafood, pastry, and appetizer station.
• Perform other job-related duties as requested.

Qualifications

• High school diploma or equivalent.
• One (1) year of experience as a Cook in a fast-paced, high-volume restaurant.
• Work varied shifts, including weekends and holidays.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Working knowledge of weights, measures, and various cooking techniques.
• Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, juicer and beverage machines, Cryovac machines, and small wares.
• Knowledge of health, safety, and sanitation regulations.
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.

WORKING CONDITIONS:

• Frequent standing and bending.
• Constant walking, reaching, balancing, and grasping items in a food preparation area.
• Lifting carrying and pushing up to 50 lbs.
• This role may require strenuous physical activities and exposure to pipe, cigar, and/or cigarette smoking.
• An ability to work a flexible schedule, including extended hours, weekends, and holidays may also be required.