Lead Cook

Chef

Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Turn or stir foods to ensure even
• Season and cook food according to recipes or personal judgment and
• Portion, arrange, and garnish food, and serve food to waiters or
• Substitute for or assist other cooks during emergencies or rush
• Bake, roast, broil, and steam meats, fish, vegetables, and other
• Wash, peel, cut, and seed fruits and vegetables to prepare them for
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for
• Assumes responsibility for kitchen in absence of Executive Chef.
• Expo duties to include but is not limited to finishing and garnishing plates before running.
• Prep all hot sauces for consistency, make deserts.
• Ensure all employees are following ServSafe requirements.
• Ensure food stays in canisters, keep cooler and freezer clean and organized.
• Keep dry storage clean.
• Ensure servers understand the menu and ingredients to avoid potential allergic reactions from consuming the food.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers,
• Check temperature of all receiving food off delivery trucks.

Supervisory responsibilities in accordance with the organization's policies and applicable laws include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.