Lead Cook – $1000 Hiring Bonus

Position Description

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Essential Job Functions:

1. Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
2. Verifies that all sanitation and nutrition practices are maintained by kitchen employees.
3. Supervises the production of all food items.
4. Assists Executive Chef with some menu planning, specials, food purchasing
5. Assumes managerial responsibility in the absence of the Executive Chef & Sous Chefs
6. Assists with training new employees.
7. Participates with open dialog with members and guests visiting our restaurants or banquets. Assists in recording member/guest comments &/or complaints. Assists with daily kitchen manager’s report when asked.

Job Requirements:

Experience: Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment. Must have progressive experience in a fast paced environment.

Skills: Strong management, organizational, and communication skills are required. A working knowledge of computer programs is necessary.

Supervisory Responsibilities: All kitchen staff.

Equipment to be used: Knowledge of all food service Equipment and Cutlery.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching. Requires normal range of hearing and vision. Requires ability to lift and move heavy tables, chairs and other objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging.