Lead Cook

JOB FUNCTION:

The job description of this cooking expert involves supervising the preparation, cooking and seasoning of fish, meats, soups, salads, vegetables and other foods.

JOB RESPONSIBILITIES:

• Assists the executive chef with menu planning, creation of daily specials, restaurant sales promotions, and staff development.
• Maintaining safety, hygiene and cleanliness in and around the kitchen in accord with Club, state, local and federal guidelines
• Soliciting feedback from the members regarding various dishes and uses the criticism constructively to serve them better food next time.
• Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods
• Plans and prices daily specials in accordance to outlined cost margins insuring quantity and quality objectives are consistently met.
• Supervises and participate in cooking and baking and the preparation of foods.
• Participates in the creation of weekly department schedules for the restaurant line staff or as directed by the executive chef.
• Schedule insuring business and projected goals for labor dollars or percentages.
• Must participate in checking of all purchased supplies for quality and
• Account for each delivered item.

Requirements

Education and Experience:

Culinary degree or certificate of culinary training preferred, or experience in similar work environment in which the required technical and supervisory skills have been consistently demonstrated. Serv-Safe certification a plus.

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