Lead Cook - Seafood Dept

A little about us.....

Uncle Giuseppe's Marketplace, where every visit is a journey through the flavors of Italy! As the head destination for Italian groceries and delights, with 11 stores across New York and New Jersey Uncle Giuseppe’s offers a unique selection of specialty goods. From the vibrant array of fresh produce to the freshly made prepared foods and gourmet treats, Uncle Giuseppe’s always provides a special experience for customers. With quality being a top priority, they always ensure that everything is made fresh every day and only with the finest ingredients. Uncle Giuseppe’s makes sure to uphold traditional recipes to ensure that every bite tastes of excellence.

About our new position......

Our North Babylon Store has a newly created opportunity to work as the FT Lead Cook in its busy Seafood Department Kitchen!  A lead cook plays a vital role in ensuring the smooth operation of the seafood kitchen and overseeing the cooking team. Their responsibilities extend beyond just cooking, as they are also involved in managing kitchen operations, maintaining food quality, and fostering a productive work environment.  This individual will be responsible for managing a small kitchen staff.   (Must have cooking experience with any type dishes).

Responsibilities

• Food Preparation and Cooking

  • Oversee and participate in the preparation, cooking, and presentation of dishes according to Uncle Giuseppe's standards, recipes and menu.
  • Full understanding of navigating through Zipline to retrieve recipes, answer communications, follow up with Zipline tasks/initiatives.
  • Ensure food is prepared and cooked to the right specifications and quality.
  • Maintain consistency in taste, presentation, and portion control.

  2. Team Management and Training

  • Supervise and guide seafood kitchen staff, including seafood kitchen clerks.
  • Provide training on cooking techniques, safety standards, and proper use of kitchen equipment.
  • Assign tasks to team members based on skill levels and kitchen needs.
  • Ensure proper delegation and work flow during busy hours.

  3. Kitchen Operations and Organization

  • Oversee daily kitchen operations, including managing inventory, monitoring stock levels, and ensuring proper storage.
  • Organize the kitchen efficiently to maintain cleanliness and order.
  • Ensure all kitchen equipment is functioning properly and address maintenance needs.
  • Ensure adherence to health and safety regulations (e.g., sanitation, food handling procedures, and safety protocols).

  4. Quality Control and Consistency

  • Monitor and maintain the quality and consistency of dishes being served to customers.
  • Taste test dishes and ensure they meet Uncle Giuseppe’s standards before they are served.
  • Adjust recipes and cooking methods if necessary based on your stores facility.

  5. Menu Development and Specials

  • Collaborate with the culinary team on menu planning, including the creation of new dishes or seasonal specials.
  • Suggest improvements to existing recipes or propose new ideas.

  6. Cost Management

  • Assist in managing food costs and wastage by controlling portions and minimizing waste during food prep and cooking.
  • Monitor inventory levels and place orders with Seafood Manager to ensure stock levels are maintained without over-ordering.
  • Keep track of food costs and report any discrepancies to management.

  7. Customer Interaction and Communication

  • Work with front-of-house staff to ensure smooth communication between the kitchen and counter.
  • Occasionally interact with customers, especially during Fish Fry operations.

  8. Health and Safety Compliance

  • Ensure the kitchen adheres to food safety regulations (e.g., temperature control, hygiene practices).
  • Train staff on food handling, sanitation, and kitchen safety protocols.
  • Monitor cleanliness and hygiene of both kitchen equipment and workspaces.

  9. Problem-Solving and Stress Management

  • Stay calm and efficient during high-pressure times, such as rush hours or holidays.
  • Handle issues or challenges that arise in the kitchen, whether they relate to staff, food preparation, or equipment.

  10. Collaboration with Management

  • Communicate regularly with seafood management about inventory, staffing, and operational concerns.
  • Provide feedback about staff performance, kitchen operations, and potential improvements.                                                                                                        

Requirements

• High school diploma or GED
• 2 years of experience as a prep or line cook
• Experience leading a kitchen team and cooking in a fast paced retail environment
• Must be able to speak, read and communicate in the English language; bilingual English/Spanish is a plus
• ServSafe food handling certification is preferred
• Sound knowledge of cooking methods and techniques

We offer a comprehensive benefits package including medical, dental, vision, 401(K), PTO, 50% off lunch, 25% off in store shopping and more!

Working Conditions

• Most of the time is spent moving about continuously on hard surfaces. There may be a need to frequently position oneself to examine and/or scan merchandise, including bending, climbing, crawling, handling, pulling, reaching, and stooping.
• May require lifting objects up to 30 pounds. May require lifting and moving heavy and/or awkward objects more than 30 pounds with assistance.
• Usually in a comfortable indoor environment surrounded by moving machinery and/or loud equipment that may require shouting in order to be heard. There could be exposure to temperature extremes from freezers, ovens, and/or coolers.
• There may be occasional exposure to cleaning agents, sharp objects/industrial equipment necessary to perform job duties and functions.