Cook 3 - Lead

DUTIES AND RESPONSIBILITIES

•Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.

•Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.

•Trains new team members in station assignment and re-trains as needed.

•Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.

•Ensures that all culinary work stations are clean and sanitized. Properly rotates, wraps and labels food products.

•Follows all recipes, specs, and control procedures. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef

•Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.

•Breaks down, cleans and assembles various types of food service machinery associated with food production.

•Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

•Assists guests with special requests.

•Serves as expediter in absence of Chef / Sous Chef.

•Can work one or more culinary work station at a time as required.

•Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.

•Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.

•Directly supervises Cook 2 and Cook 1 team members.

•Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

•High school diploma or GED, culinary diploma or certificate preferred

•Two years of related experience required.

•Must be at least 18 years of age.