Lead Cook

SUMMARY   The Lead Line Cook Supervisor is directly responsible for all line functions including but not limited to; food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training new employees Tamarack’s methodology of cooking, preparation, plate presentation, portion, cost control, sanitation and department cleanliness.      ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.  Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.  Check and maintain proper food holding and refrigeration temperature control points.    Training with orientation for new employees on company and department rules, along with policies and procedures.  Provide ongoing safety training on proper lifting and carrying techniques, as well as handling hazardous materials.   Fill in where needed to ensure guest service standards and efficient operations.   Ensure that all equipment is kept in a clean and acceptable working condition through personal inspection.   Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.   Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.  Responsible for training kitchen personnel in cleanliness and sanitation practices.  Provide excellent customer service to guests, property owners, homeowners, club members and fellow employees.   Perform other duties and responsibilities as assigned.     QUALIFICATIONS   To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.    EDUCATION and/or EXPERIENCE   Completion of Culinary or Vocational School; or the equivalent combination of education and experience. Food handlers card.     LANGUAGE SKILLS   Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.    REASONING ABILITY   Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.    PHYSICAL DEMANDS    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.    While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms.  The employee frequently is required to talk or hear and taste or smell.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move up to 10 pounds and 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.    WORK ENVIRONMENT    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.    While performing the duties of this job, the employee is frequently exposed to moving mechanical parts.  The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, and risk of radiation.  The noise level in the work environment is usually loud.