Lead Cook - Michael Patrick's

Lead Cook

The Lead Cook is responsible for supporting daily kitchen operations. This position provides hands-on leadership to cooks, ensures food is prepared and delivered on time to specification, promotes food safety, conducts daily positive pre-shift meetings, places orders, responds to emails, and coaches team members. This position does not have authority to hire or terminate employees.

Responsibilities:

• Leads kitchen operations during assigned shifts.
• Ensures food quality, consistency, presentation, and ticket times meet company standards.
• Conducts positive and uplifting daily pre-shift meetings.
• Provides coaching, guidance, and motivation to culinary team members.
• Places food and supply orders as assigned.
• Checks and responds to department emails in a timely manner.
• Maintains food safety and sanitation standards.
• Ensures proper receiving, storage, labeling, dating, and rotation of products.
• Assists with training and development of cooks.
• Other duties as assigned.

Qualifications:

• Intermediate computer skills required including email, ordering systems, and Microsoft Office applications.
• Strong communication, organizational, and leadership skills.
• Ability to work nights, weekends, and holidays.
• Display strong work ethic and team work.
• Must present an image of excitement and enthusiasm, while being able to project a professional appearance and demeanor.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Education and/or experience: Three to five years culinary experience; leadership experience preferred. Applicable food safety certifications.
• Mathematical skills: Basic math skills related to recipes, yields, inventory, and ordering.
• Language skills: Ability to read procedures and communicate effectively in English. Ability to read and understand all policies and procedures. Must be able to complete standard forms and reports. Must be able to communicate effectively with guests, team members and management in English, specific to position duties and responsibilities.
• Physical demands: Must be able to stand for extended periods and lift up to 50 lbs. Must have manual dexterity to operate kitchen and computer equipment. Regularly required to stand; walk; sit; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk and hear.
• Work environment: Environment may include elevated temperatures, noise, steam, and humidity, particularly during peak business periods. Regular exposure to hot cooking equipment, including ovens, ranges, grills, griddles, fryers, steamers, and other food preparation equipment. Must be able to work safely and effectively in a fast-paced, high-volume operation.

Posted salary range USD $17.00 - USD $19.00 /Hr. Tipped position. This position does not earn tips.