Lead Cook - Full Time Non-Exempt

Hiring Range:  Up to $22.00
Hours: Full Time Non-Exempt 

JOB SUMMARY

Under the supervision of the Food and Beverage Manager, responsible to work with cooks to prepare all menu items for customers with prompt and courteous attention in accordance with health codes. 

ESSENTIAL JOB FUNCTIONS

• Assist the Food and Beverage Manager with food inventory and ordering processes.


• Assist the Food and Beverage Manager with cook/kitchen scheduling and payroll.


• Assist the Food and Beverage manager with development of food menu and food specials.


• Ensure ingredients and final products are fresh


• Follow recipes, including measuring, weighing and mixing ingredients


• Assisting with stocking and setting up the kitchen stations


• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks


• Present, garnish and arrange final dishes


• Working with servers to ensure that orders are completed according to request and on times 


• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

• Maintain a safe, clean, professional, and organized kitchen adhering to all state/local health department regulations.


• Monitors appearance, upkeep and cleanliness of all kitchen equipment and facilities.


• Responsible for thoroughly cleaning all equipment, utensils, and surfaces at the end of the day and as needed.


• Responsible for filtering oil in the fryer daily, replacing when needed, and checking/cleaning grease traps.


• Responsible for verifying upcoming events and checking stock quantities for adequate supplies.  If supplies are needed, advise the manager of needed supplies.


• Perform the job safely and in compliance with district policies, procedures, work and safety rules.


• Be familiar with the safe operation of any equipment necessary in accomplishing required tasks.    

SPECIAL CONSIDERATIONS

• 40+ hours a week including evening, weekend and holiday hours as determined by the needs of the operation.  Being on call is required as needed. 


• Employee is considered to be on duty whenever the need exists

MINIMUM QUALIFICATIONS

• Certified Food Protection Manager (CFPM) certification or ability to obtain 90 days


• Good knowledge of pertinent safety precautions.


• Ability to maintain positive and effective working relationships with other employees. 

EDUCATION AND EXPERIENCE

• Requires knowledge, skill and mental development equivalent to the completion of a high school diploma.


• Background in grill operation including fryer upkeep and maintenance and food preparation skills.

Elk Grove Park District is an Equal Opportunity Employer

Summary of Benefits