The Lead Cook is a supervisory and skilled cooking position involving the preparation of a variety of complex foods for the cafeteria and catering events in accordance with the recipe and menus.
Essential Functions:
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Check menu and recipes in advance.
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Helping all food pre-preparation such as peeling, cutting vegetable, and soups.
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Measure, weigh ingredients, and prepare a variety of recipes.
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Operate standard cooking equipment including mixing machines, steam kettles, stoves, food choppers, slicers, etc.
- Maintain proper documentation for food production records.
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Completes food temperature checks each meal. Tastes all food items prepared.
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Prepares hot entrees, soups, and vegetable following recipes.
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Does advance preparation as indicated.
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Observes the rules of the department pertinent to food handling and production.
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Assists in production, quality control, and safety and sanitation.
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Serves food on cafeteria line.
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Sets up serving lines and replenishes food as needed to keep serving counter well supplied.
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Keep quality of food exceptionally high by using good preparations techniques. Enforce batch cooking standards and procedures.
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Supervise food production, preparation and presentation, to meet standards; assist with conducting taste panels.
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Participating in menu planning as needed with the Food Services Director.
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Assists other employees in the performance of their jobs, as directed by supervisor.
Qualifications:
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High school or vocational school graduate or equivalent or working toward diploma.
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Good working knowledge of English.
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Prior experience in food service preferred.
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The employee must maintain excellent attendance and be available to work events as scheduled per business need.
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Good communication skills, ability to get along well with others, flexibility and patience.
Physical Requirements and Work Environment:
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Constant standing or walking.
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Requires ability to lift up to 50 pounds.
