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.
• 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.