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Lead Cook
3 months ago
- Paid time off
- 401(K) with employer match
- Holiday Pay
- Medical, Dental and Vision Insurance with Wellness Credits
- Employee Assistance Program
- Basic Life, AD&D
- Disability Benefits
- Employee Meals
- High School or GED completed; Culinary School Degree preferred.
- 4-6 years culinary experience required.
- Food Handler certification or equivalent required.
- Ability to read and follow standardized recipes.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift.
- Ability to withstand temperature variations, both hot and cold.
- Associates must at all times be attentive, friendly, helpful and courteous to all guests and fellow associates.
- Have thorough working knowledge of menus and preparation required to produce food according to Q Center standards.
- Ensure the completion of necessary food and station preparations in order to ensure that guests are served promptly and efficiently during operating hours.
- Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
- Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
- Ensure that food is prepared following standardized recipes.
- Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
- Maintain the “Clean As You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
- Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
- Ensure that all associates practice safe work habits at all times to avoid injury to self or other associates.
- Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
- Maintain high food quality standards in the kitchen and find ways to improve upon them.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Maintain cleanliness and organization of all storage areas.
- Assist in training staff in the operation and maintenance of all kitchen equipment.
- Safely and effectively perform cold food prep using standardized food preparation techniques.
- Prepare high-quality food items following standardized recipe cards to meet production, delivery and service schedules.
- Ability to run a shift without direct supervision.
- Recipe and menu development with the ability to expand or decrease recipes.
- Possesses advanced knowledge of food preparation, breakfast, lunch and dinner.
- Perform banquet food production from raw to cooked state with completed presentation.
- Advanced knife skills.
- Give direction and teach culinary techniques while positively motivating the team.
- Must be able to lead the kitchen staff when management/chefs are not present.
- Knowledge of entering requisitions in the procurement system.
- Advanced knowledge of all record keeping as it pertains to Health Department standards.
- Ability to structure daily/weekly production.
- Ability to complete food temperature logs and collect food samples from meal periods.
- Knowledge of working different action stations.
- Maintain the work area, including all counter tops, utensils, equipment and refrigeration in a clean and sanitary condition in accordance with local health department sanitation laws.
