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Culinary Team Leader
2 months ago
Position Overview: The Lead Cook is accountable for overseeing food preparation and ensuring the highest standards of quality control for all culinary offerings, including meats, seafood, poultry, sauces, stocks, seasonings, and hors d'oeuvres across various kitchen stations and venues.
Key Responsibilities:
- Prepare all culinary items following established recipes to guarantee product consistency for guests.
- Conduct visual inspections and select only the finest ingredients for menu item preparation.
- Monitor proper food storage practices, ensuring the freshness and quality of all items through regular rotation.
- Maintain cleanliness and organization in all refrigeration units, storage areas, and workspaces, adhering to health department regulations.
- Utilize mathematical skills to accurately follow recipes and measurements.
- Train new line, station, and prep cooks to meet established standards.
- Lead kitchen stations and manage meal courses during events and food production.
- Direct the culinary team in the absence of a Crew Leader as necessary.
- Coordinate the breakdown and cleaning processes at the end of shifts.
- Ensure work areas are kept clean and orderly at all times.
- Assist colleagues in completing tasks as needed.
- Perform all assigned side work and general cleaning duties.
- Participate in all scheduled meetings and training sessions.
- Execute all reasonable requests from management.
Qualifications and Skills:
- Combination of education, training, or experience that provides the necessary knowledge and skills.
- High school diploma is mandatory.
- Culinary degree or completion of an apprenticeship program is preferred.
- Three to five years of relevant cooking experience is required.
- Prior experience in catering is advantageous.
- Ability to obtain any required licenses or certifications.
- Strong understanding of various cooking methods, including broiling, sautéing, frying, roasting, and moist heat techniques.
- Familiarity with sanitation standards and practices.
- Proficient in operating kitchen equipment such as stoves, ovens, broilers, steamers, and kettles.
- Basic math skills are essential for understanding recipes and portion sizes.
- Proficient in reading and writing in English to comprehend recipes and communicate effectively with team members.
- Ability to work under pressure and meet deadlines while maintaining a positive attitude and providing excellent customer service.
- Flexibility to work varied schedules based on business needs.
- Ability to work independently or collaboratively within a team.
- Effective communication skills with team members, management, clients, and vendors.
- Capability to obtain Food Service Sanitation certifications.
Physical Requirements:
- Ability to perform essential job functions while meeting productivity standards.
- Regular and punctual attendance is required.
- Ability to work in confined spaces and extreme temperature conditions.
- Must be able to lift, carry, push, and pull up to 50 lbs.
- Effective verbal communication skills are necessary.
- Ability to stand, bend, and stoop consistently.
- Manual dexterity to operate kitchen tools and equipment safely.
