Lead AM Cook

Position Title:  Lead AM Cook

Department:  Banquet Kitchen 

FLSA Designation:  Non-Exempt (hourly)

Directly Reports To:  Executive Chef 

About the Position

Under the direct supervision of the Executive Chef, the Lead Cook is responsible for preparing the daily employee meal (“family meal”) for all staff, ensuring quality, consistency, and timeliness. In addition, this role supports culinary operations by assisting with prep work for banquets and events and by providing coverage for line cooks during breaks. The Cook plays a key part in maintaining smooth kitchen operations and upholding the high culinary standards of the Riviera Country Club.

Job Responsibilities:

Menu Planning:

· Develop daily or weekly menus that offer variety and accommodate dietary restrictions and preferences.

· Create balanced, nutritious, and appealing meals.

 Food Preparation:

· Oversee the preparation and cooking of employee meals, ensuring they are ready for service on time.

· Ensure food quality and taste meet established standards.

Supervision:

· Lead and manage a team of kitchen staff responsible for meal preparation.

· Assign tasks, provide guidance, and conduct training as needed.

Inventory Management:

· Maintain inventory of ingredients, groceries, and supplies required for employee meals.

· Monitor food costs and minimize waste.

· Receive all goods/deliveries

· Maintain all storerooms and refrigerators/freezers.

Food Safety and Sanitation:

· Adhere to and enforce all health and safety regulations and food handling guidelines.

· Ensure a clean and organized kitchen environment.

Cooking Techniques:

· Demonstrate expert knowledge of various cooking techniques and methods to create high-quality dishes.

Communication:

· Coordinate with kitchen staff, management, and employees to gather meal preferences and special requests.

· Communicate daily menus and any relevant information to staff.

Budget Management:

· Assist in controlling costs by planning meals within a designated budget.

Quality Assurance:

· Taste and evaluate food to maintain consistent quality and flavor.

Crisis Management:

· Be prepared to make quick decisions and adapt to unexpected changes, such as special dietary requirements or shortages of ingredients. 

Teamwork: 

· Assist others when needed.

Other duties as assigned by management 

Knowledge, Skills, and Qualifications:

· Proven experience as a line cooks or similar role, with a strong culinary background.

· Previous supervisory or leadership experience preferred.

· Knowledge of food safety regulations and best practices.

· Strong organizational and time management skills.

· Excellent communication and teamwork abilities.

· Flexibility and adaptability in a fast-paced kitchen environment.

· Creativity in menu planning and meal presentation.

· Ability to work early morning shifts.

Physical Requirements:

· Ability to stand for long periods.

· Ability to lift and carry to 40 lbs.

· Work in a hot and fast-paced kitchen environment 

Compensation:

$21-$24/hour