Lead Cook

Overview: The Cook is responsible for preparing all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification. Responsibilities: · Ensure station is set for service 15 minutes prior to service. · Maintain up to date knowledge of all menu items produced by the assigned station. · Produce all recipes in an accurate and timely manner in accordance with guest specifications. · Perform work assignments to meet proper quantities within the specified time frame. · Maintain proper refrigeration and serving of cold food. · Maintain kitchen sanitation in accordance with health department guidelines. Qualifications: · A minimum of 2 years of previous professional culinary experience is required. · Ability to multi-task is required. · Basic knife skills are required. · Must be able to stand for 8+ hours per day. · Must be able to regularly bend, stretch and reach. · Must be able to lift, push and pull up to 30 lbs. ·Must have the ability to become ServSafe certified. · Ability and willingness to work a varied schedule to include nights, weekends and holidays is required.