Lead Cook - Steakhouse

Responsibilities

• Ensure products meet all recipes standards
• Maintain proper production levels
• Knowledge of all applicable food preparation methods and measures
• Understands and follows all policies and procedures
• Has good interpersonal and communication skills
• Communicates and maintains proper staffing levels with daily volume
• Maintains integrity with food and labor controls
• Relieves line cooks as needed
• Makes recommendations in ordering supplies
• Provides direction, assigns tasks, follows up with assigned tasks, coaches for success, and administers counseling for policy and procedural violations
• Show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according to recipe specifications

Requirements

• High School Diploma or equivalent
• Three years back of house restaurant experience
• Familiar with all phases of food preparation techniques
• Health and Sanitation class completion
• Sanitation Certification Required
• Familiar with all phases of food preparation and production methods