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SUMMARY OF POSITION:
Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.
POSITION ACTIVITIES AND TASKS:
⢠Ensures that food safety regulations are followed.
⢠Experience cooking seafood (especially lobster!) is a MUST!
⢠Maintains food and equipment inventories.
⢠Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
⢠Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.
⢠Stocks and rotates products on cooking line.
⢠Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
⢠Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
⢠Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
⢠Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
⢠Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc.
JOB REQUIREMENTS
Lead Cook
PHYSICAL REQUIREMENTS:
⢠Continuous standing.
⢠Exposure to heat, steam, smoke, cold.
⢠Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
⢠Must have high level of mobility/flexibility in space provided.
⢠Must be able to work irregular hours under heavy pressure/stress during busy times.
⢠Lifting up to 50 pounds for a distance up to 30 feet.
SUPERVISION RECEIVED:
⢠Receives direction and training from the Manager on Duty as to specific procedures and assignments.
