Kitchen Manager - Lead Cook

KNOWLEDGE: Knowledge of foodservice kitchen management

COMPENSATION:   Starting wage $14 - negotiable based on experience. 

ROLE RESPONSIBILITES AND DUTIES:

• Maintain cleanliness of back of house (BOH)
• Set up a weekly and monthly cleaning schedule utilizing all staff of BOH
• Assign deep cleaning tasks to cooks that are scheduled during carpet cleaning and/or hood cleaning nights
• Set up a check out system for all of the cooks, checking not only stock but also
  cleanliness of kitchen
• Supervise BOH
• Perform evaluations of cooks. Compensation will be up to General Manager.
• Train and supervise the training of all new cooks
• Make sure rotation procedures are being followed and overstocking is not occurring
• Create a waste sheet 
• Be aware of portioning
• Maintain all thermometers in freezers and coolers (make sure they are present and working)
• Check all temperatures of cold and hot products to make sure they are correct
• Count inventory and calculate food cost
• Complete product ordering

UNIFORM CODE

• You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
• “Other considerations provided by the operator”