Lead Cook - Hibiscus Cafe -St. Thomas Airport, USVI

About the role

Support the operation to deliver Superior Guest Service by performing duties which includes: cooking and plating food products in accordance with production requirements and quality standards. Maintains a safe sanitary work environment. Serve as the designated Trainer for the Associate Certified Trainer (ACT) Program. Train new cooks and other employees on company standards, policies and procedures based on program guidelines and/or brand training and position requirements.

Responsibilities

• Cooks, plates, and follows portion standards for food products in accordance with production requirements.
• Organizes and plans activities by reviewing daily pull and prep lists.
• Cooks and stores food at required temperature; labels, dates, and rotates all products in accordance with company standards.
• Tests foods for proper cooking standards using methods such as tasting, smelling, measuring devices or other utensils.
• Monitors and maintains proper cooking temperatures of large volume equipment such as grills, deep fryers, ovens, broilers, and roasters.
• Maintains food preparation area, cleans all equipment and workstations immediately after use or as required.
• Follows safe food handling and proper hygiene practices.
• Adheres to workplace safety standards for operating and maintaining equipment and reports any equipment malfunction to management immediately.
• Performs opening and/or closing side works according to established checklists.
• Trains new cooks on company standards, policies and procedures based on company guidelines and/or brand training and position requirements and completes required ACT position training paperwork.
• Performs other duties as assigned.

Requirements

Education/Previous Experience: High school diploma or general education degree (GED); six months or more related experience and/or training; or equivalent combination of education and experience.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Knowledge of basic food preparation and cooking skills; Must be able to properly identify and use various cooking utensils and equipment.