Cook - Lead Culinary Cook - New Restaurant - Diner Downtown

Lead Cook

Education/Culinary Experience:

• Minimum five year’s experience or culinary degree and three year’s related experience
• Proficient in all stations in the kitchen

Culinary Skills:

• Passion for food
• Desire to grow within the food and beverage industry
• Exhibits clean work habits and ownership of a safe, clean area
• Proficient in proper food handling, sanitation, and hygiene
• Demonstrates knowledge of HACCP and food safety
• Proficient in properly filling out sanitation and HACCP sheets according to company standards
• Knowledge and understanding of HAZCOM and appropriate procedures
• Proficient with tools in the kitchen, knife skills, and measurements
• Proficient with knowledge to follow recipes
• Demonstrates the ability to convert recipes
• Demonstrates the ability to create
• Proficient with basic ingredients and with ingredients specialized to the location
• Proficient with cooking methods specialized to the location
• Proficient with basic kitchen equipment and kitchen equipment specialized to the location
• Proficient with basic smallwares and in utilizing smallwares specialized to the location
• Proficient with culinary techniques specialized to the location
• Proficient in all positions specialized to the location
• Demonstrates knowledge of basic butchering
• Consistently provides good judgement of food quality, quantity, and production
• Proven ability to accomplish all previous tasks
• Guest service focus

Job Knowledge:

• Consistent practice of kitchen lingo, etiquette, and culture
• Knowledge of culinary terms
• Knowledge of modern and classical cooking
• Knowledge of specialized ingredients and culinary trends
• Understanding of food cost
• Demonstrated knowledge and understanding of the impact of spoilage

Leadership Abilities:

• Desire, Passion, Enthusiasm
• Team player
• Communication skills
• Demonstrates leadership in the kitchen
• Ability to train others in sanitation, HACCP, safety standards, and all stations
• Ability to make independent decisions responsibly
• Demonstrates ability to operate autonomously
• Ability to delegate tasks
• Proficient in planning daily prep requirements
• Understanding of labor hours
• Ability to partner with other locations and departments

Specifics:

• Conduct business in a professional manner
• Respect, Appreciate, and Value Everyone
• Adhere to Operational and Management Protocol
• Complete Accountability for Workstation including:
• HACCP
• Station Checklists
• Railroad Duty’s
• Daily Mise en Place
• Prep Lists
• Production and Recipe Consistency