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Employment Type : Full-Time
The primary role of the BOH Lead Cook position is to showcase leadership by motivating team members and delegating tasks. Kitchen Shift Leader must be able control the kitchen functions in the absence of the Kitchen Supervisor. Kitchen Shift Leaders must know all food stations of the restaurant, knowledgeable of all recipes, ability to handle the stations during busy periods, and have a deep understanding of the menu. Responsibilities Communication: Communicate with General Manager and Kitchen Supervisor informing of problems and/or issues while proposing alternative solutions. Supervision of the kitchen staff and the operation of the restaurant in the absence of Kitchen Supervisor. Work with Kitchen Supervisor and General Manager to ensure that all budgets and expenses are within limits. Leadership: Assist other team members in achieving the goals of the department and the store. Adhere to and enforce all kitchen team members of policies, procedures, and standards outlined by the restaurant management. Completes and prepares customers orders to specification at the highest level of quality in a timely manner. Other: Full comprehension and application of FIFO (First In First Out) storage method Quality assurance of preparation and quality of mise en place on station assigned for the shift. Duties Train new kitchen team members and be available as a resource for all kitchen team members. Exhibit extensive amount of knowledge of all food stations, food preparation for recipes, and cleaning practices with a sense of urgency. Assists in ordering food, produce, and restaurant supplies, when management allows. Assist in receiving deliveries and check invoices to ensure receipt of items and direct kitchen team members to stock items. Delegate tasks and other duties to fellow team members during downtimes. Replenish low stock items and communicate with Front of House staff of low stock items Sanitation: Daily log temperature of refrigerators, freezer, and coolers. Monitor and oversee food temperatures during hot and cold handling to reduce the risk factor that cause foodborne illnesses. Monitor food spoilage and preservation through effective organization, rotation, and examination. Ensure all products meet quality standards through proper labeling, rotation, cleanliness, sanitation and hygiene Maintain a clean and safe working environment according to Health Department regulations. Cleaning: Dishwashing - Wash dishes using the three compartment sink, air dry, and put dishes away to appropriate areas. Dispensing trash - Removal of trash to dumpster when trash bins are full, and re-lines trash bin with new trash bag Wiping equipment and stations - Keeps areas clean from food marks, dust, and dirt. Floor cleaning - Consistently sweeps floors to be free of food & trash. Mops/scrubs floors as part of closing shift or when needed. Sanitation - Keeps food and stations in appropriate guidelines to reduce foodborne illnesses or cross contamination. Qualifications Education: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Experience: At least 1 year(s) food service or kitchen experience. Physical Requirements: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus Must be able to handle a loud work environment. Must be able to work in close proximity with other employees.