Lead Line Cook

Job Description

Job Description

Job Summary:

Responsible to coordinate and participate in the activities of cooks and other kitchen personnel to provide an exceptional dining experience to members and guests.

Essential Duties and Responsibilities:

• Assigns culinary team members to stations and monitors proper food handling, preparation and cooking methods to assure menu selections are prepared in a timely manner and meet quality standards
• Actively participates in meal preparation and cooking according to standardized recipes
• Observes and tests food being cooked by properly taste testing and taking food temperatures using proper ServSafe procedures and guidelines
• Creates ?specials? and assists with recipe development. Modifies recipes to meet quality standards and submits recipes for revision.
• Participates in daily production meetings
• Monitors and directs kitchen personnel on proper portion control, reading and following recipes, proper use of weights and measures and proper ways to safely handle food
• Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health
• May be required to assist with inventory and ordering duties as assigned by the Executive Chef
• Maintains a cleaning schedule to assure work areas are kept clean and sanitary
• Assures kitchens and related areas are set up and cleaned up using established cleaning guidelines and checklists
• Practices the proper operation of equipment to ensure personal safety and avoid damage to equipment
• Responsible to assure proper records are maintained for food production and ordering within the food management system
• Participates in recipe development
• Mentors, monitors and directs kitchen personnel
• Follows HACCP plan and all related food safety policies and procedures
• Performs other duties as assigned

Qualifications, Experience and Skill Requirements:

• 1-3 years of culinary experience
• Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
• Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
• Must have supervisory, coaching and staff development skills
• Must have strong communication and interpersonal skills
• Must be well organized and detail-oriented
• Must have strong work ethic
• Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
• ServSafe Certified

Supervisory Duties:

Mentors, monitors and directs kitchen personnel

Working Condition:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, hearing, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays