Lead Cook

Lead Cook

The Lead Cook is responsible for quality of food ingredients used, preparation methods personally used as well as those used while supervising line cook staff and prepares base items needed in filling orders based on customer requests. The Lead Cook will be an on-site problem solver in the event of situations arising that require immediate action, and the Lead Cook will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Lead Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canaps, desserts, sauces and all cold food preparations according to designated preparation methods. The Lead Cook is the primary driver of hot food culinary quality and also monitors/supports all cold food displays, culinary artistry, the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Lead Cook co-manages all cooks, prep staff, porters, and challenges and designs solutions and recommends quick solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Lead Cook is granted the authority to make final decisions on behalf of the Chefs to create culinary solutions following company procedures related to customer satisfaction, safety, and cost.

Responsibilities and Associated Duties:

Under the direction of the GM, the Lead Cooks primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canaps, desserts and sauces and any cold preparation. The Lead Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards.

• The Lead Cook is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specification as provided by customer requests.
• Additionally, the Lead Cook will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance.
• The Lead Cook is expected to provide feedback and suggestions to the General Manager to continue to monitor, maintain and improve quality as a primary responsibility in this role.
• Butchering of meats and fish while assisting with the daily operations of the kitchen.
• Ensures that all food preparations and presentations meet specifications and commitment to quality.
• Maintains a safe, orderly and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling and using gloves, and food safety tools and best practices when cooking and working in the kitchen.
• Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.

Measures of Success:

Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals:

• Stellar Customer Service
• Integrity & Accountability
• Entrepreneurial Spirit
• Teamwork Commitment

Knowledge, Experience and Skill Requirements:

• A High School diploma or its equivalent required, with experience in new culinary trends preferred.
• Individual must have 2-3 years of experience in a kitchen environment within a catering or fine dining establishment.
• Current Servsafe Food Handling Certificate required at hire or within 45-days of hire,
• Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.
• Experience with Italian cuisine and catering is a plus.
• Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
• Prior hospitality/food Culinary, Cooking and supervision experience preferred.

Operational Demands:

• The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job.
• Flexibility to work weekends and holidays.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:

• Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.

Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to sit and talk or hear.
• The employee frequently is required to use hands to handle, reach and carry with hands and arms.
• The employee must lift and/or move up to 40 pounds.

Work Environment:

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• The noise level in the work environment is usually moderate to loud.

Final candidate for the position will be required the following:

• Pre-employment background check
• Pre-employment Drug Test
• MVR (if applicable to the position)
• E-Verify

Disclaimer:

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.