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Culinary Lead
2 months ago
Position Overview: The Culinary Lead is accountable for overseeing food preparation and ensuring the highest standards of quality control for all culinary offerings, including meats, seafood, poultry, sauces, stocks, and appetizers across various kitchen stations.
Key Responsibilities:
- Prepares all menu items following established recipes to guarantee product consistency for guests.
- Conducts visual inspections to select only the finest ingredients for cooking.
- Monitors and manages proper food storage, ensuring optimal freshness and quality through regular rotation.
- Maintains cleanliness and organization of refrigeration units and workspaces, adhering to health regulations.
- Utilizes mathematical skills to accurately follow recipes and measurements.
- Trains new kitchen staff to meet established culinary standards.
- Leads kitchen stations and meal preparation during events and service.
- Directs the culinary team in the absence of a Crew Leader as necessary.
- Coordinates the cleaning and breakdown process at the end of shifts.
- Ensures a consistently clean work environment.
- Assists colleagues in completing tasks as needed.
- Completes all assigned side duties and general cleaning tasks.
- Maintains an organized and tidy workspace.
- Participates in all scheduled meetings and training sessions.
- Responds to reasonable requests from management.
Qualifications and Skills:
- Combination of education, training, or experience that equips the candidate with necessary knowledge and skills.
- High school diploma is mandatory.
- Culinary degree or apprenticeship training is preferred.
- Three to five years of cooking experience is required.
- Prior experience in catering is advantageous.
- Ability to obtain necessary licenses or certifications as required by local regulations.
- Strong understanding of various cooking techniques, including broiling, sautéing, frying, roasting, and steaming.
- Knowledge of sanitation standards and practices.
- Familiarity with operating kitchen equipment such as stoves, ovens, and steamers.
- Basic math skills for recipe comprehension and portion control.
- Proficient in reading and writing in English for recipe interpretation and team communication.
- Ability to work effectively under pressure while maintaining a positive demeanor and providing excellent customer service.
- Willingness to work flexible hours to meet business demands.
- 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 temperatures.
- Must be able to lift, carry, push, and pull up to 50 lbs.
- Clear communication skills, including talking and listening.
- Ability to stand, bend, and stoop consistently.
- Manual dexterity to operate kitchen tools and equipment effectively.