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:

• Check menu and recipes in advance.


• Helping all food pre-preparation such as peeling, cutting vegetable, and soups.


• Measure, weigh ingredients, and prepare a variety of recipes.


• Operate standard cooking equipment including mixing machines, steam kettles, stoves, food choppers, slicers, etc. 


• Maintain proper documentation for food production records.


• Completes food temperature checks each meal. Tastes all food items prepared.


• Prepares hot entrees, soups, and vegetable following recipes.


• Does advance preparation as indicated.


• Observes the rules of the department pertinent to food handling and production.


• Assists in production, quality control, and safety and sanitation.


• Serves food on cafeteria line.


• Sets up serving lines and replenishes food as needed to keep serving counter well supplied.


• Keep quality of food exceptionally high by using good preparations techniques. Enforce batch cooking standards and procedures.


• Supervise food production, preparation and presentation, to meet standards; assist with conducting taste panels.


• Participating in menu planning as needed with the Food Services Director.


• Assists other employees in the performance of their jobs, as directed by supervisor.

 

Qualifications:

• High school or vocational school graduate or equivalent or working toward diploma.


• Good working knowledge of English.


• Prior experience in food service preferred.


• The employee must maintain excellent attendance and be available to work events as scheduled per business need.


• Good communication skills, ability to get along well with others, flexibility and patience.

 

Physical Requirements and Work Environment:

• Constant standing or walking.


• Requires ability to lift up to 50 pounds.