LEAD COOK

Overview: The shift lead shares in management responsibilities related mainly to their department in opening, shift change, during service, and closing. He or she follows checklists and policies to ensure a smooth operation. He or she has limited managerial authority. He or she will be called upon to work a station as determined by staffing and financial needs of the restaurant, and keep the restaurant clean and organized appropriately. 

HUMAN

-be a leader worth following: INSPIRE AND MOTIVATE staff, give them reasons to excel. Bring meaning to people’s lives!

-UPHOLD our MISSION STATEMENT

-TRAINS STAFF AND TRAINS TRAINERS--so that the company culture starts with you and radiates from you in all directions

-maintains a teacher’s CULTURE OF SUCCESSION--every student has three main growth stages:   entry level, proficiency, then the beginnings of a teacher.

-“FIGHTING FORM”: line check including uniforms, all necessary equipment for the job, state of mental readiness

-maintains COMPLAINT / CONFLICT RESOLUTION POLICY that is fair and impartial, engenders a culture of respect and openness for staff (and communicates this to upper management EACH SHIFT)

FACILITIES AND OPERATIONS

-OPEN OR CLOSE the restaurant according to written checklists and procedures FOH and BOH (holder of shop keys at all times) in a timely manner (ideal is 45 min set up before opening / 45 min. breakdown after closing)

-WRITE PRIORITIZED PREP LIST with time marks and deadlines (see Lead training manual)

-TAKE ACCURATE INVENTORY on a weekly basis for purchasing and accounting.

-TRAIN AND OVERSEE STAFF in portion control, ensures that staff use these controls (by spot checks)

-TRAIN AND OVERSEE STAFF in production, organization, and cleanliness

-ENSURES all checklists and prep sheets are current and in use by staff

-addresses and delegates / solves MAINTENANCE ISSUES in a timely manner by contacting upper management

-MAINTAINS CLEANLINESS of the restaurant

-CONTROL LABOR--cut staff as necessary to maintain target labor percentage per business needs

-keeps MASTER RECIPE BOOK hard copy always available in the kitchen

-PREVENT THEFT (awareness of stock levels, PUTTING PRODUCT AWAY PROPERLY,notify upper management of all events/needs)

-MAINTAIN SECURITY of the restaurant by locks and proper closing procedures

-REPORT EVENTS AND CHANGES TO DIRECT SUPERVISOR EACH SHIFT

IN CASE OF EMERGENCY, MUST BE ABLE TO PERFORM THE FOLLOWING:

-deal appropriately with ACCIDENTS OR CRIME (know when to call emergency clinic, hospital, or police, etc.)

-CLOSE FOH AND FINANCIAL END of the restaurant, record financial data (will be held liable for missing cash)

-deal appropriately with UPSET OR ANGRY GUESTS, UPSET OR ANGRY STAFF ( using complaint policy)

-AUTHORIZE A DISCOUNT, and VOID A CHECK (must provide notated receipt with EVERY instance of this)

PAY:

$17 / hour