Head Chef

AM & PM Lead Cook

POSITION SUMMARY: Assists Kitchen Manager in supervising and coordinating activities concerning all back-of-the-house personnel. As it relates to food production and execution, this effort includes supervision of food preparation / production, kitchen, storeroom areas and the service line. In addition to production, the Lead Cook plays a critical role in various personnel related functions including training, mentoring and providing employee performance evaluations. In coordination with Kitchen Manager, Managing Partner, the Lead Cook assists in menu planning and cost control of food and kitchen labor cost, as well as ensures food adheres to standards of quality to maintain cleanliness of kitchen and equipment.

TASKS AND COMPETENCIES:

Tasks

  • Supervises and coordinates activities concerning food preparation, kitchen and storeroom areas.
  • In coordination with the Kitchen Manager hires, discharges, trains and evaluates back-of- the-house personnel.
  • In coordination with the Kitchen Manager, purchases or requisitions food and related items.
  • Properly stores & rotates all food products as required.
  • Participates in menu planning with the Kitchen Manager
  • In regard to food production, apportions meats, vegetable, desserts and other products and utilizes food surpluses to control food costs.
  • Ensure recipes and portion controls are adhered to as defined by senior management & ownership.
  • Supervises cooking personnel. Samples, smells and observes food to ensure conformance to recipes, portions, presentation and standards of appearance and taste.
  • Expedites the service line on a frequent basis to ensure portions, plate presentation and appearance.
  • Supervises personnel to ensure cleanliness of kitchen and equipment.
  • Communicates with and assists back-of-the-house personnel to maintain efficient food production.
  • In conjunction with Kitchen Manager is responsible for organizing work schedule for employees with appropriate coverage of all kitchen areas.
  • Establishes and delegates work duties in each kitchen area.
  • Monitors the location of employees as to their whereabouts throughout the shift.
  • Responsible for the departmental orientation of new employees, on the job training and informing them of all appropriate safety and sanitation requirements.
  • Monitors all food served relative to appearance, temperature, sanitary and quality standards and portion control.
  • Monitors and records all the food temperatures, temperatures of water in dish machine and cooler and freezer temperatures on a daily basis.
  • Completes all performance evaluations of the employees under the supervision the Lead Cook.
  • May meet with other management, staff, customers or client groups to plan menus for catering and special occasions as requested.

Requirements:

  • 1-3 years as a Lead Cook or food production manager in similar food/restaurant venue. Experience, preferably in a full service, high volume, casual setting.
  • Culinary organizational and production experience
  • Excellent communication (written and oral) and team-building skills.
  • Ability to communicate and get along with others including management and staff line employees.
  • Commitment to superior customer service.
  • Proven organizational and multi-tasking abilities.
  • Enthusiasm and a desire to succeed and advance within the company.
  • Entrepreneurial inclination to be able to treat business as if owned.
  • Food safety certified
  • Clean criminal, drug & credit history

Compensation & Benefits:

  • Full Time
  • $25- $30 / Per Hour, based on experience
  • Health Insurance Availability
  • Paid Vacation
  • Paid Sick Leave

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