ROCKET CITY LEAD COOK

About the role

This position assists in the general production of the restaurant kitchens shift and operation. Key responsibilities include assisting in inventory checks, preparing and restocking food stations, maintaining food quality, and training kitchen staff.

Responsibilities

• Checks inventory and orders supplies as needed.
• Makes sure outlets are open on time.
• Prepares and restocks food stations to par with food and supplies.
• Fulfills recipes to portion standards.
• Maintains food quality by inspecting freshness, expiration dates, temperatures, and rotating food items according to FIFO.
• Requests and inventories needed items for ordering.
• Communicates food shortages and needs before running out.
• Makes sure all team members are performing line duties at maximum speed and efficiency.
• Trains and monitors kitchen team members on job tasks.
• Performs other duties as assigned.

Requirements

• High school diploma or equivalent.
• Five years job-related experience in high volume cooking for a full production kitchen, two years of which is supervisory experience or a lead position.
• Must supply own work tools.
• Must occasionally lift and/or move up to 100 pounds.

Qualifications

• Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm.
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Treats others with respect in all situations.
• Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

Skills

• Exhibits hospitality behaviors and performance standards.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge of IMGR&C products and services.
• Can provide guests with directions or other venue information.
• Can act upon all comments/complaints in a prompt, professional and friendly manner.
• Can identify and communicate needs of guests and others.
• Can take quick action to serve others in a way that meets/exceeds their needs.
• Can identify ways to improve individual or team’s service to others.
• Can take ownership of guest problem(s) until it is solved.
• Can treat other with respect in all situations.
• Can speak positively about guests, other team members and our business in all situations on and off property.
• Can maintain a clean and sanitized work area.
• Can maintain quality in all food preparation while monitoring production to avoid waste.
• Can prepare all food and supplies in a timely manner as directed by the Chef or Sous Chef.
• Can assist kitchen staff as needed.
• Can direct, supervise, coach and discipline kitchen staff during assigned shift.

Benefits

• No benefits are offered for this position.

Pay

The pay range for this position is $18.00 - $22.00 per hour.

Schedule

The schedule for this position is typically 12-hour shifts, Monday through Friday.