Lead Cook

Job Title: Lead Cook
Compensation Type: Hourly
Direct Report: Executive Chef
Position: Lead Cook
Job Summary: The lead cook is responsible for overall timing, presentation, and preparation of meals.
Essential Tasks and Responsibilities:
•    Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption
•    Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times
•    Communicate with the management to maintain the level of food quality that is expected
•    Ensure daily communication between the day and night shifts
•    Communicate any issues to the staff which could affect the service
•    Ability to cook and prepare food according to production guidelines and recipes
•    Knowledge of food product, identification, and acceptable level of food quality
•    Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner
•    Cut, trim, bone and carve meats and poultry for cooking
•    Evaluate food quality and preparedness by tasting
•    Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
•    Sets up and breaks down work station
•    Maintain a clean, safe and sanitary work station, equipment, and utensils
•    Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.)
•    Daily use of appropriate PPE for the task assigned
•    Responsible for training staff on use of correct portions when cutting, preparing, and serving items
•    Communicate with management regarding food product that needs to be ordered for upcoming production plans
•    Report safety hazards discovered in the location to management immediately
•    Report all injuries immediately to your manager/supervisor
•    Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical MSDS book and its contents.
Additional Job Functions:
•    Assist in other areas as needed
•    Completion of any task requested by a supervisor or member of the 3NB management team.
Supervisory Responsibilities: Responsible for directing the kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Consults with management about employee relations issues and scheduling of the staff.
Required Qualifications:
•    Must be able to effectively communicate and understand directions
•    Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures
•    Excellent customer service and a positive attitude
•    Must be able to work in a team environment
•    Must have the ability to supervise and support the kitchen staff
•    Minimum 2 years experience working in a high-volume kitchen or equivalent schooling
•    Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry
•    Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
•    Solid supervisory, organizational and time management skills are required
•    Must be willing to follow all Safety Standards
Desired Qualifications:
•    Culinary training or degree
•    ServeSafe certified
•    3 or more years experience in the food service industry as a cook
Work Environment:
•    Back of the house
•    Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions.
Equipment Used:
•    Oven
•    Deep Fryer
•    Mixer
•    Grill
•    Steamer
•    Calculator
•    Cutlery
•    Dishwasher
•    Chef Knives
•    Other Cooking Equipment
•    Computer
•    Photocopier
•    Other equipment as applicable
Travel Requirements:
Little or No Travel (