About this position
Job Title: Lead Cook
Department: Food Service
Direct Supervisor: Kitchen Manager or Chef
FLSA Status: Non- Exempt
Starting rate of pay: $20.75/hr
Company Benefits:
• Flexible Hours
• Employee Discount
• 10 Paid Holidays (including 2 days for your birthday)*
• Medical/Vision/Dental Package*
• Free Life Insurance*
• Vacation and Sick Leave*
• Voluntary Insurance Plans (Life, Disability, Cancer, Accidental)
• Long Term Disability
• Matching 401K*
• Management Bonuses*
*For qualifying positions
Job Summary: LEAD COOK is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations in absence of both managers. Throughout a shift, a LEAD COOK will perform the duties of a Cook and/or Prep Cook when needed.
Essential Job Duties:
- Assist customers with their orders
- Responsible for all aspects of food preparation (prep work and cooking) including but not limited to:
- Grilling items for plate lunches
- Cooking chicken and other hot items
- Scratch baking (determined by store)
- Cooking all items for bentos
- Making sandwiches/salads
- Making all other hot and cold foods
- Enforce sanitation procedures and product organization/rotation
- Training new Cooks and Prep Cooks in all operational tasks
- Administrative duties, including but not limited to:
- Transfers
- Inventories
- Routine ordering
- Oversee back-of-the-house operations in the absence of both managers
- Oversee front-of-the-house operations in the absence of both managers and a Lead Server
- Quality control/maintaining recipe standards
- Answer department phone
- Understand and abide by all company policies and procedures
Other Job Duties:
- Transportation of grilled foods
- Pack, rotate, and label all prepared foods
- Bakery merchandising
- Cutting prepared meats for line service
- All aspects of set up/break down for service line
- Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
- Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
- Restock soaps, sanitizers, and other associated chemicals
- Make store announcements regarding kitchen specials
- Perform demonstrations when necessary (sample out new items)
- Any tasks as deemed necessary by management
Physical Requirements:
- 18 years of age or older (operates heavy machinery)
- Must be able to safely lift 40-50 lbs unassisted
- Stand for extended periods of time (4-10 hours)
Mental Requirements:
- Detail-oriented
- Organized
- Able to work independently and as a team member
- Able to multi-task
- Resourceful
Work Hours:
- As determined by employee handbook
- May require working early mornings, evenings, weekends and holidays
- Occasional longer shifts (10 hours)
Working Conditions:
- Fast-paced environment
- Serving area: Cool to room temperature
- Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F)
Equipment: (As deemed necessary depending on store and specific duties)
Potential Hazards:
· Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.
· Working with chemicals for sanitation
· Working with knives and slicing machinery
Qualifications:
- Education/Training/Experience:
o High school diploma or equivalent
o Three years external experience as a Cook or two years internal experience as a Cook
o One year supervisory experience preferred
· Communication:
o Excellent customer service skills
o Ability to effectively communicate with others
o Good phone etiquette
o Possess acceptable written and verbal communication skills in English
· Other:
o Accurately and efficiently complete work in a timely manner
o Able to multi-task
o Highly organized
o Attention to detail
o Able to effectively prioritize work
o Able to meet deadlines in a short period of time
o Able to quickly pick up and follow through with various projects
o Troubleshooting/problem-solving ability
Compensation: Starting rate (as deemed by current pay schedule) or commensurate with experience.