Lead Cook Dinner Shift

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.

Times Supermarkets