Cook 1/ Lead CookCOOK 1/ LEAD COOK JOB DESCRIPTION:Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager. Ensure uniform and personal appearance is clean and professional. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requestedby Supervisors.CHAIN OF COMMAND:Executive Sous Chef > Executive ChefQUALIFICATIONS:Essential Skills:
Upholds the highest standards of cleanliness and professionalism.
Full ability to follow exact directions.
Ability to acknowledge and assist in producing quality food. Utilizing quality product, skill, creativity,
finesse and proper execution, as shown.
A master at communication between employees to ensure guest satisfaction.
Ability to operate all kitchen equipment correctly and safely. Cleaning safely and returning all clean
parts back to machine.
ESSENTIAL JOB FUNCTIONSCook 1/ Lead CookThe responsibilities of the Cook 1 are as follows, but are not limited to
Must be able to stand and/or walk for extended periods of time.
Always have a notebook to write recipes, procedures and prep lists with.
Develop and maintain a positive working relationship with other employees.
Clearly communicate using professional language
Daily communication with Executive Sous Chef and/or Executive Chef. Discuss, kitchen status
(equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to
improve guests’ experiences through new food offerings and ideas to drive revenue.
Confident leader and perfect example for other team members.
Ensure complete wash and sanitized kitchen is ready for next day service
Closely monitor portion sizing to ensure consistency.
Thorough check of all walk-ins to ensure proper storage and rotation.
Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary.
EXECUTIVE CHEF’S EXPECTIONS
Create a great team environment, where the diversity of the individual members is valued. Be there for your team.
Be passionately involved in the training and development of the team. It is our responsibility.
Understand and be the driver of the agreed culinary concepts, goals, philosophies and food and beverage directions.
Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team.
Take ownership and initiate problem-solving opportunities. Follow up on matters and hold yourself accountable at all times.
Be open to suggestions and criticize your own work performance, be a leader and innovator in the industry.
Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow. Define your cleanliness standards.
Find a way, be positive, utilize your experiences, and welcome challenging circumstances
Remember everything that you say or any interaction that you have with your team will be scrutinized and that it has a positive or negative effect on their lives.
Inspect what you expect, check, double check, and re-check. Details, concepts and standards, it is those little things that really count.
Understand the big picture; we are all part of a great plan. How you fit in is essential and crucial for the success of the team.
Have fun at work, maintain an environment of continuous learning, higher expectations and create excellence – we all want to be #1 in our industry.