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Description
As a Lead Cook, you will be responsible for operations of assigned food stations.
Principal Duties & Responsibilities
- Communicate with management, chef and service staff in order to fulfill and address any issue or needs requested by guests and employees.
- Notify Room Chef or Sous Chef of problems that arise and how they have been corrected.
- Expedite and coordinate service and produce according to par levels.
- Responsible for normal operation of stations. Able to work sauté, sauce, grill, cold seafood, pastry and appetizer station.
- Work as a team, assist all guests needs and inquiries.
- Maintain solid menu knowledge and attention to detail; follow recipe accordingly.
- Use proper food handling techniques, follow health & safety standards.
- Assist Master Cook, Cook, Pantry and Kitchen workers in execution of service.
- Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups.
- Perform other job-related duties as requested.
Requirements
Performs other job-related duties as requested
Proof of eligibility to work in the United States
Education
High School Diploma, GED or equivalent Required
Work Experience
1+ Years of Prior Experience as a Cook in a fast paced, high-volume restaurant Required
Knowledge, Skills and Abilities
- 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, and coolers, slicers, juicer and beverage machines, Cryovac machine, and small wares
- Knowledge of health, safety and sanitation regulations
- Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
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