Lead Cook

Scope:

Supervisory position assisting in the planning of production and execution. Ensure other cooks execute all prep and service in accordance with instructions and expectations set by Executive Chef, Executive Sous Chef, Sous Chef, or Chef de Cuisine. Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets. 

Primary Responsibilities:

• Supervises kitchen operations. 
• Assists with ordering. 
• Prepare all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times.
• Excellence in food handling and storage.
• Take inventory of all items necessary for station and determine those items that need to be prepared.
• Set up stations 15 minutes prior to service time.
• Use recipe cards when making any item.
• Check with supervisor for menu changes.
• Must inspect and select food items of the highest quality in the preparation of all menu items.
• Must be able to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry.
• Supervises proper receiving and storage of any food or kitchen delivery supply.
• Assist in the storage and rotation of product.
• Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards.
• Perform necessary opening or closing shift procedures as outlined by supervisor.
• Clean all equipment used immediately following use and general cleaning.
• Follow Executive Chef, Executive Sous Chef, Sous Chef’ and Chef de Cuisine’s directives.
• Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment. 
• Attend all kitchen employee meetings.
• Close kitchen according to the chef’s standards on a nightly basis.
• Other duties as deemed necessary by supervisor and management.
• Perform nightly line checks with Sous Chef/Chef de Cuisine on a daily basis.
• Help train and supervise all cooks both line and banquet.
• Assists in the preparation of all food items deem necessary in the culinary department.
• Inspect food preparation of all stations before service periods begin.
• Clearly displays time management, organizational skills, and cleanliness.
• Delegate prep assignments and cleaning schedule tasks at the beginning of each shift. 
• Other duties as deemed necessary by supervisor and management.

Relationships:

Internal: All Club departments: For effective communication.

External: Members/Guests: To provide excellent service. Vendors: To purchase and receive goods.

Qualifications:

Education/Experience: 

• High School diploma. 
• 2-5 years cooking experience.
• Experience with all kitchen equipment.
• Working knowledge of food safety and sanitation standards. 

 Certification and/or License Requirement:  

• Food service permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas. 
• Culinary School or Community College program certificate or equivalent preferred.  
• Requires having or ability to obtain any state or federally required license or certification.

Skills & Abilities:

• Capacity to execute all duties prior to and during service, unassisted, and be responsible for other cooks during preparation and execution of service. 
• Exceptional knife skills.
• Expanded knowledge of food preparation, holding, and storage.
• Must be able to exchange accurate information with other cooks.
• Requires a highly professional demeanor staff, adaptability, flexibility, and adherence to a strict level of confidentiality.
• Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner. 
• Make cold sauces/dressings.
• Excellence in food preparation, holding, and storage.
• Able to work flexible schedule up to and including nights, weekends, and holidays.
• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics: Using mathematics to solve problems.
• Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
• Science: Using scientific rules and methods to solve problems.
• Speaking: Talking to others to convey information effectively.
• Writing: Communicating effectively in writing as appropriate for the needs of the audience.
• Coordination: Adjusting actions in relation to others' actions.
• Instructing: Teaching others how to do something.
• Negotiation: Bringing others together and trying to reconcile differences.
• Persuasion: Persuading others to change their minds or behavior.
• Service Orientation: Actively looking for ways to help people.
• Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.
• Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Working Conditions: 

Physical/Cognitive Activities:

• Must be able to remain in stationary position in a confined space for prolonged periods.
• Manipulate and operate sharp objects and other kitchen utensils and equipment.
• Constantly works with extremely hot pots and/or pans.
• Constantly work with and around flammable materials.
• Constantly work with toxic chemicals. 
• Constantly work with electrical current.
• Be exposed to hot and cold temperatures.
• Able to observe conditions and surroundings
• Able to position self and move and/or carry objects weighing up to 50 pounds.
• Able to move goods on a hand cart up to 200 pounds.

Organizational Structure:

• Reports to: Executive Chef, Executive Sous Chef or Chef de Cuisine
• Subordinates: Cooks and Stewards 
• Job title also known as: Lead Line Cook