Lead Cook – NE Lake Port Square Lake Port Square 17 reviews

GENERAL SUMMARY:

The Lead Line Cook is responsible for the proper preparation of the planned menu in the absence of the Executive Chef or Sous Chef and assists in the supervision of all kitchen employees.

PRINCIPLE DUTIES:

Essential Job Duties:

1. Clarifies and organizes all evening paperwork and posts next day’s production schedule.

2. Assists the kitchen staff in all aspects of daily assignments, as required.

3. Monitors Labeling of all products in the kitchen.

4. Assists in daily shift change walk-through of kitchen staff.

5. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.

6. Responsible for the direction of the kitchen in the absence of the Executive Chef.

7. Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus.

8. Assists with food orders, production sheets and related material.

9. Assists the chef in executing all catered and special functions.

10. Supervises Utility Workers on daily cleaning projects

11. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.

Other Duties:

1. Assists in maintaining a high level of customer satisfaction for our residents and their guests.

2. Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures.

3. Assists in maintaining daily, weekly and monthly statistical information as required.

4. Uses time, material and equipment properly to eliminate waste and unnecessary expense.

5. Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork.

6. Attends in-service training and education sessions as assigned.

7. Performs specific work duties and responsibilities as assigned by supervisor.

HOSPITALITY FOCUS: The Community fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests:

1. We greet residents, employees and guests warmly, by name and with a smile.

2. We treat everyone with courteous respect.

3. We strive to anticipate resident, employee and guest needs and act accordingly.

4. We listen and respond enthusiastically in a timely manner.

5. We hold ourselves and one another accountable.

6. We embrace and value our differences.

7. We make residents, employees and guests feel important.

8. We ask “Is there anything else I can do for you?”

9. We maintain high levels of professionalism, both in conduct and appearance, at all times.

10. We pay attention to details.

WELLNESS FOCUS: The Community employees are expected to promote a healthy community culture for all residents and employees. This is a whole-person approach to health and wellness which includes eight dimensions of wellness: Emotional, Environmental, Health Services, Intellectual, Physical, Social, Spiritual and Vocational. Through these efforts we can ensure and exceed residents’ wellness needs relating to their mind, body and soul, which may also have a positive effect on the employees, as a result.

QUALIFICATIONS:

1. Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.

2. Two to three years experience in a hotel, restaurant, or club with fine dining preferred.

3. Culinary education and supervisory background desirable.

4. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.

5. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.

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