Lead Cook

Coury Hospitality LLC is seeking a skilled Lead Cook to join our culinary team. As a key member of our kitchen staff, you will be responsible for preparing a variety of dishes to meet production schedules, while maintaining high standards of quality, safety, and sanitation.

Key Responsibilities:

• Prepare a range of foods using various cooking methods, including steaming, baking, boiling, frying, and grilling.
• Pull required items in sufficient quantities to prep according to menu forecasts.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables.
• Operate standard kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.
• Set up, clear, and break down work stations.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food.
• Wash and disinfect kitchen areas, tables, hoods, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Complete HCCAP Logs for all hot holding and coolers/freezers daily.
• Clean storage areas, including all coolers and freezers, paper storeroom, dry storage area, front and back line.
• Keep areas neat, clean, and sanitized.
• Properly receive and store food after delivery within 1 hour of arrival.
• Enter invoices into receiving system as orders come in.
• Report any maintenance problems or other problem areas to Supervisor as they occur.
• Follow company, safety, and sanitation policies and procedures.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.
• Maintain food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Control waste and maintain food cost.
• Maintain all sanitation requirements, including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly train and re-train all areas of food preparation, safety, and sanitation.
• Maintain and develop teamwork and open lines of communication with employees and supervisors.
• Work safely and efficiently with all kitchen equipment.
• Respond professionally to all questions and requests.
• Work well without supervision, motivate others, show initiative, desire to get things done, hold curators accountable for task completion.
• Report to work on time, in a clean and complete uniform, ready to work.
• Any other responsibilities as assigned by supervisor.

Requirements:

• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Must be able to operate standard kitchen equipment, including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.
• Good reading and conversion skills.
• Ability to absorb a large amount of information in a short period of time.
• Ability to use good judgment, initiative, and teamwork is necessary.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.
• Previous Kitchen supervisory experience preferred.