Cook 1/Lead Cook is responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Must be able to work and train on all stations in the kitchen as needed.
Must be able to work and train on all stations.
Supervise the cooks and cold prep person's food production on the front line, check all items against the recipies. Verify that all items are served and presented in a quality manner.
Monitor the line set up prior to all meal functions to ensure maxium efficiency.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Monitor the equipment maintenance and kitchen clean as you go policy to ensure strict adherence.
To assist in cross-training employees and train new employees in their positions on the line.
To assist the Sous Chef / Banquet Chef in maintaining standards of quality and maintains a professional presence on the line.
Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
Possess full knowledge of all matters relating to proper cooking techniques to exceed guest expectations at all times.
Provide guest services in a highly professional manner exceeding guest expectations at all times.
Report unsafe work conditions/practices & safety/security violations in accordance with Company policy.
Perform routine maintenance & cleaning on line equipment.
Inspect & evaluate physical condition of equipment daily for cleanliness reporting any necessary repairs to your immediate supervisor.
Manage time & station productivity according to the volume of business in assigned stations.
Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.
Can work in high stress & fast paced environment.
Functions safely & efficiently under extreme kitchen heat conditions.
Successfully complete all other duties as assigned.
EducationHigh school education or equivalent experience.
ExperienceTwo years related culinary experience and a exstensive knowlodge of kitchen operations.
SkillKnowlodge of cooking techniques and practices and procedures. Able to perform non-repetitive analytical work.
EducationAble to read, write and speak basic English.
SkillAble to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation.
EducationAble to understand and apply basic mathematical skills (addition, subtraction, multiply and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc.
ExperiencePrefer at least 2 years experience working in a high-volume kitchen.
ID: 2022-4117
External Company Name: Professional Hospitality Resources, Inc. and Ocean Beach Club LLC
External Company URL: http://goldkeyphr.com/
Street: 4201 Atlantic Ave
