$24/hour (Negotiable)
Summary:
The lead cook is responsible for supervising and coordinating the activities of the kitchen staff, ensuring the efficient and smooth operation of the kitchen, and maintaining the highest standards of food quality, presentation, and safety.
Responsibilities:
1. Menu Planning: Collaborate with management to develop and update menus, taking into consideration seasonality, customer preferences, and dietary restrictions.
2. Food Prep: Prepare and cook a variety of dishes, ensuring that they are made to the highest standards in terms of taste, presentation, and portioning.
3. Kitchen Management: Supervise kitchen staff, including cooks, prep cooks, and other kitchen personnel. Delegate tasks, manage schedules, and ensure proper training.
4. Quality Control: Monitor the quality of ingredients, cooking techniques, and presentation to maintain consistency in food quality and appearance.
5. Food Safety: Implement and enforce proper food safety and sanitation standards, including proper handling, storage, and cooking of food items to prevent contamination and ensure the health and safety of both customers and staff.
6. Inventory Management. Keep track of inventory levels and order supplies as needed. Minimize waste and control food costs.
7. Staff Development. Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
8. Coordination. Work closely with servers and front-of-house staff to ensure smooth communication and timely food service.
9. Problem Solving. Address any kitchen-related issues or discrepancies that may arise during service and find efficient solutions.
10. Creativity. Contribute to the development of new dishes, specials, and menu items, showcasing culinary creativity and innovation.
11. Adherence to Regulation. Ensure compliance with local health and safety regulations, as well as any other relevant culinary standards.
12. Cleanliness. Maintain a clean and organized kitchen environment, including proper equipment maintenance and cleaning schedules.
Qualifications:
Proven experience as a line cook, sous chef, or similar role.
Culinary degree or relevant training is a plus.
Strong knowledge of various cooking techniques, cuisines, and presentation standards.
Leadership and managerial skills to effectively lead and motivate a kitchen team.
Excellent communication and organizational abilities.
Ability to work in a fast-paced and high-pressure environment.
Knowledge of food safety regulations and best practices.
Food Handlers Certification.