Lead Cook

Position Summary  The Lead Cook is responsible for accurately and efficiently preparing and cooking menu items in accordance with Luna Grill recipes.  The Lead Cook is responsible for ensuring that the final plate preparation and presentation is within Luna Grill standards.    Essential Responsibilities    Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.  Assumes 100% responsibility for quality of products served.  Knows and complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.  Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications.  Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, etc.  Follows proper plate presentation and garnish set up for all dishes.  Handles, stores and rotates all products properly.  Assists in food prep assignments during off-peak periods as needed.  Closes the kitchen properly and follows the closing checklist for kitchen stations.  Assists others in closing the kitchen.  Attends all schedule team meetings/training and brings suggestions for improvements.  Performs other duties as assigned such as dishwashing, bussing, etc.  Takes necessary meal and rest breaks accordingly   Team Members must adhere to Rest & Meal Policy.       Knowledge, Skills and Abilities   Possess and instill high quality standards for food quality, production and plate presentation. Detail oriented, organized and efficient.  Safety-minded.  Ability to work productively with minimal supervision. Trustworthy and reliable.       Education/Experience Requirements  Restaurant experience with at least 1 year of kitchen management or lead cook experience.   Physical Demands/Work Environment    PHYSICAL DEMANDS:  Stands/walks continuously (up to 5 hours) through the shift.  Frequent bending, bend and twist neck and waist, reach above and below shoulders and squat, use hands, reaching or grasping with hands and arms.  Must be able to lift up to 25 pounds on a regular basis and occasionally up to 50 pounds.  Must be able to work under pressure and be flexible to work long, sometimes irregular hours including weekends and holidays    WORKING ENVIRONMENT:  Must comply with Company’s Appearance and Dress Code standard as set forth in the Team Member Handbook.  Works primarily in the kitchen, where air may be moist, warm, and odorous from cooking foods.  Kitchen floors are uneven, and may be slippery from moisture and grease.