Title:  Lead Cook

JOB SUMMARY

The Lead Cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in the food outlet. Plan, prioritize, produce and delegate daily operations requirements. The Lead Cook is a liaison to the Executive Chef in effectively training and developing of Culinary Team Members in operational excellence. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Requires reading and math skill for recipes and measurements.
• Ability to read, write, speak and understand recipes and communicate with other Team Members.
• Assists with development and improvement of menu items.
• Actively participates with staff to cook, prepare, dish-up and assemble all menu items.
• Adheres to control procedure for food costs and quality.
• Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Be able to create compound sauces and derivatives of the mother sauces.
• Prepare written food requisition for supplies and food items for production in the work station – inventory.
• Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items.
• Assist in development of Team Members, conducts interviews, and participates in the selection, hiring, coaching, retention and termination process.
• Responsible for cleaning kitchen work areas and equipment as well as sweeping and mopping floors.
• Ensure the safety and security of Team Members and guests. Implements programs and processes to reduce loss time injuries.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

REQUIRED SKILLS AND ABILITIES

• Abilities demonstrated in handling the banquets and food outlet effectiveness to include kitchen staff and FOH staff.
• Be in constant communication with the Executive Chef.
• Maintaining interpersonal working relationship among all personnel – create an environment of development and learning.
• Oral and written communication skills.
• Ability to work in fast-paced environment.
• Willingness to assume responsibility relative to the performance of the department, work flexible hours and handle high pressure deadlines.

EDUCATION AND EXPERIENCE

• High School Diploma or GED equivalence.
• Three-year minimum experience in food preparation and food knowledge is preferred.
• Ability to work both front and back line positions.
• Must be able to complete any classes or certifications required.
• Able to obtain a valid Racing License.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the Team Member is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The Team Member may be required to lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. The noise level in the work environment is usually moderate to loud. The Team Member is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.