LEAD COOK

The essential functions include, but are not limited to the following: 

• Cleans the kitchen before and after food service.
• Prepares ingredients beforehand, like cleaning and chopping the vegetables.
• Look after the stock of the kitchen and inform it to the head chef as the stocks run out.
• Cleans all the kitchen equipment before and after use.
• Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime.
• Cooks’ dishes under the supervision of the chef.
• Gives suggestions to the chef regarding new preparations and the menu.
• Knows the menu thoroughly and is able to make each dish on the menu.
• Fills in for absent chefs.
• Helps the Chef in training the new staff.
• Coordinates with the other kitchen staff.
• Assists the Chef in routine account updates and daily lists.
• Reports on any mishaps in the kitchen.
• Applies safety standards on a constant basis.
• Keeps a check of the safety equipment.
• Understands orders clearly and basic culinary skills.
• Ability to work swiftly and efficiently.
• Possesses a good sense of taste and smell.
• Possess the ability to perform any function around the kitchen and is capable of working every station and performs this well. 
• Must be able to deliver high quality work consistent with Chefs standards.
• Maintains knowledge about the different cooking equipment and ingredients.
• Uses ability to remain balanced and work under emergency situations and pressure.
• Strives to work well in a group.

Minimum Qualifications (Knowledge, Skills, and Abilities)  

• Will cook dishes that will delight our customers
• Will prepare food with their taste and in a timely manner
• Must be able to follow instructions in cooking and delivering well-prepared means
• Must be able to move around the kitchen and adapt to multi-tasking
• Will help preserve and enhance our reputation so we can expand our clientele
• May require independent judgment in the disposition of routing matters without direct supervision
• Will work under the direct supervision of the Executive Chef or Kitchen Manager

Physical Demands and Work Environment 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm’s reach and leg-lifts.

Note 

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.