Lead Cook Fridays Station

Responsibilities

• Performs all functions of a Cook I and Cook II.
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Regularly inspects food in steam tables to insure freshness.
• Protects company assets against stealing, breakage and waste.
• Maintains portion controls.
• Provides leadership and training to lower level cooks.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.

Qualifications

• High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred.
• Minimum of 5 years of cooking in a high quality establishment.
• Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school.
• Ability to understand and respond to written order, recipes and directs in English.
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed.
• Knowledge of breads, pastries, bakery production.
• Demonstrated expert skill level on all cook stations.
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor.
• Ability to oversee the daily operations of the kitchen in the absence of a Chef.
• Good communication skills.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

About the role

Supports daily kitchen operations at Friday’s Station, Lake Tahoe’s iconic steakhouse. Responsible for preparing high-quality steakhouse menu items accurately and efficiently while upholding exceptional standards.