Lead Cook

Lead Cook is a Lead level employee who is responsible for the supervision of the kitchen staff in all assigned outlets in the absence of the Sous Chef. Lead cooks are responsible for preparing recipes and food items for service in all kitchens and Training others to keep and maintain the standards set by the chef. Lead cooks are responsible for engaging in events and buzz sessions. Lead cooks are responsible for setting the standards and ensuring the guest experience is at the best it can be.

• Work with front of the house staff to ensure positive guest experience with ensuring food quality 
• Must be able to cook and create new, innovative and imaginative recipes 
• Must be able to react quickly and resolve problems in the absence of the sous chef. 
• Provide support and foster loyalty and conduct business in a professional manner at all times 
• Regularly inspects all food stations to ensure safety and sanitation 
• Must be able to accurately execute recipes in all kitchens 
• In absence of the Sous Chef, supervise all employees on the shift to ensure smooth operation in all aspects of the outlet 
• Cover vacancies within the line level 
• Must be able to work any shift and in any outlet 
• Help support efforts to maintain food cost, labor cost and expenses within budget guidelines·             
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies 
• Assist Sous Chef with administrative duties including but not limited to:  ordering, receiving and maintenance of prep and par level assignments 

• Must have knowledge of kitchen sanitation and operation  
• Must be familiar with general maintenance of kitchen equipment 
• Must be able to cook using industry and property standard techniques, procedures and equipment.  
• Must have a solid skill base in all areas of Pantry and Cook operations.  
• Must be able to get along with co-workers and work as a team member.  
• Must be able to have a sense of urgency and react to changing business demands.  
• Must be familiar of all phases and operations of the kitchen 
• Must have a solid skill base of all kitchen operations 
• Must be able to operate all kitchen equipment 
• Must be able to read, write, speak and understand English 
• Must present a neat, clean and professional appearance. 
• Bilingual abilities preferred 
• Valid Food Handler’s Card 

• High School diploma or GED required  
• Minimum of 5+ years of experience in high volume, quality establishment, or equivalent technical training in the food industry. 
• Culinary school experience preferred  

Hourly rate: $21.25 per hour