Lead Cook - Michael Patrick's

Cook

Oversee the preparation, seasoning, and cooking of foods, following recipes for preplanned menus. Broil steak chops, fish, and poultry according to order. Toast bread and prepare waffles and pancakes, using prepared mixes or recipes. Mix ingredients for cooked and uncooked desserts, such as pudding custard, gelatin, and fruit desserts. Washes, peels, cuts, seeds, and cook vegetables according to recipes. May oversee the preparation and instruction of preparation for all recipes. May inventory supplies of food and prepare requisitions. May carve meat or prepare specialties of the house. Ensure the safety and security of guests and employees. Other duties as assigned.

A high school diploma or GED is preferred. Culinary art courses or equivalent experience. Two years' experience as a line broiler and fry cook in a high-volume business. Able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy. Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities. The ability to work flexible schedules, including nights, weekends and holidays is required. Commitment to routinely go above and beyond in the accomplishment of position responsibilities to play a role in the achievement of organizational goals. Must present an image of excitement and enthusiasm, while being able to project a professional appearance and demeanor. Excellent interpersonal, organizational and communication skills. Display strong work ethic and teamwork.

Posted Salary Range USD $17.00 - USD $19.00 /Hr. Tipped Position This position does not earn tips