Kitchen Manager - Lead Cook

KNOWLEDGE: Knowledge of foodservice kitchen management COMPENSATION: Starting wage $14 - negotiable based on experience. ROLE RESPONSIBILITIES 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/orhood 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 andworking) 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 eachshift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty,etc.) "Other considerations provided by the operator" #J-18808-Ljbffr StaffedUp