LEAD COOK

Lead Cook

LEAD COOK is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations in absence of both managers. Throughout a shift, a LEAD COOK will perform the duties of a Cook and/or Prep Cook when needed.

Essential Job Duties:

• Assist customers with their orders
• Responsible for all aspects of food preparation (prep work and cooking) including but not limited to:
• Grilling items for plate lunches
• Cooking chicken and other hot items
• Scratch baking (determined by store)
• Cooking all items for bentos
• Making sandwiches/salads
• Making all other hot and cold foods
• Enforce sanitation procedures and product organization/rotation
• Training new Cooks and Prep Cooks in all operational tasks
• Administrative duties, including but not limited to:
• Transfers
• Inventories
• Routine ordering
• Oversee back-of-the-house operations in the absence of both managers
• Oversee front-of-the-house operations in the absence of both managers and a Lead Server
• Quality control/maintaining recipe standards
• Answer department phone
• Understand and abide by all company policies and procedures

Other Job Duties:

• Transportation of grilled foods
• Pack, rotate, and label all prepared foods
• Bakery merchandising
• Cutting prepared meats for line service
• All aspects of set up/break down for service line
• Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
• Restock soaps, sanitizers, and other associated chemicals
• Make store announcements regarding kitchen specials
• Perform demonstrations when necessary (sample out new items)
• Any tasks as deemed necessary by management

Physical Requirements:

• 18 years of age or older (operates heavy machinery)
• Must be able to safely lift 40-50 lbs unassisted
• Stand for extended periods of time (4-10 hours)

Mental Requirements:

• Detail-oriented
• Organized
• Able to work independently and as a team member
• Able to multi-task
• Resourceful

Work Hours:

• As determined by employee handbook
• May require working early mornings, evenings, weekends and holidays
• Occasional longer shifts (10 hours)

Working Conditions:

• Fast-paced environment
• Serving area: Cool to room temperature
• Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F)

Equipment: (As deemed necessary depending on store and specific duties)

Potential Hazards:

• Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.
• Working with chemicals for sanitation
• Working with knives and slicing machinery

Qualifications:

• Education/Training/Experience:
• High school diploma or equivalent
• Three years external experience as a Cook or two years internal experience as a Cook
• One year supervisory experience preferred
• Communication:
• Excellent customer service skills
• Ability to effectively communicate with others
• Good phone etiquette
• Possess acceptable written and verbal communication skills in English
• Other:
• Accurately and efficiently complete work in a timely manner
• Able to multi-task
• Highly organized
• Attention to detail
• Able to effectively prioritize work
• Able to meet deadlines in a short period of time
• Able to quickly pick up and follow through with various projects
• Troubleshooting/problem-solving ability

Compensation: Starting rate (as deemed by current pay schedule) or commensurate with experience.