Job Description

Under the direction of the Management team, the Senior Cook is responsible for providing team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers. Assign, motivate and monitor the work of others in the production of multiple food products from a specified menu to guest and other departments. Prepare complex recipes according to culinary, production and quality standards. Adhere to all food handling and sanitation guidelines. Follows established timelines for food production as required by guest flow. Ensure production needs and quality standards are maintained. Interacts with team members and guests in a high volume dining environment.

Working hours vary, includes nights and weekends.

Job Qualifications

Ability to read, understand and speak English sufficient to determine and carry out job duties.
Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to recipe and production parameters.
Required

Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements.
Required

Must have strong culinary skills and a good understanding of culinary terminology.
Required

Ability to assign, monitor and lead the work of others in a high volume production environment.
Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.
Required

Ability to stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties.
Required

Ability to occasionally lift items weighing up to fifty pounds such as bags of supplies, filled stock pots, cases of food products.
Required

Ability to stand continuously throughout an eight hour shift on uncarpeted surfaces.
Required

Ability to perform effectively under conditions of fluctuating workload.
Required

Skill in interacting effectively with team members and managers in using positive body language, direct eye contact, active listening, problem solving techniques.
Required

Time management and organizational skills to review daily production needs and plan daily work schedule.
Required

Ability to provide team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers.
Required

Skill to prepare the most complex recipes in the operation according to culinary, production and quality standards.
Required

Ability to train and monitor others in the safe and appropriate use of food service equipment.
Required

Ability to accurately complete and maintain paperwork, including temperature logs and production records.
Required

Ability to follow established timelines for food production as required by daily needs and guest flow.
Required