Job Description

Under the direction of the management team, 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 other units. Prepare the most complex recipes in the operation according to culinary, production and quality standards. Accurately and appropriately utilize the various cook/chill equipment and train and monitor others in its safe usage. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by delivery times and production schedule. Ensure production needs and quality standards are maintained. Maintain accurate paperwork, including temperature logs and production records.

Job Qualifications

• 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)
• 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 setting. (Required)
• Ability to train and monitor others in the safe and appropriate use of food service equipment, including cook/chill and commissary 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 delivery times and production schedules. (Required)
• Time management and organizational skills to review daily production needs and plan daily work schedule. (Required)
• Skill in interacting effectively with team members and managers in using positive body language, direct eye contact, active listening, problem solving techniques. (Required)
• Incumbent must have and maintain a valid California Driver’s License. Position is subject to the California DMV’s “Pull Notice System” and continued employment is contingent upon proof of a satisfactory driving record. (Required)
• 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)
• Skill in safely and appropriately operating food service equipment including commissary cook/chill equipment. Equipment may include a large steam kettle, compressed air pump, chill tumbler, industrial size food tumbler/mixer, vacuum/tumbler, mixers, food processors, food cutters, meat slicers, blenders, impingers, gas range, flat top grill, charbroiler, hot wells, deep fat fryers, radio communication devices. (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)
• 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)