Concessions Lead Cook

Compass Group•Miami, FL

7d•Onsite

About The Position

The Concessions Lead Cook prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. This role may oversee the cooking activities of food service associates as assigned by the Food Service Director. The cook prepares various entrees and menu items following established recipes, and operates and cleans equipment after each use, performing scheduled routine cleaning. Food items are stored, labeled, and dated according to policy, and the cook helps maintain organized storage of dry goods and refrigerated and frozen products. The position follows HACCP guidelines to ensure quality and safety of the food supply and complies with federal, state, and local health and sanitation regulations and department sanitation procedures. The Concessions Lead Cook assists the Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned. Additionally, the role assists in the cross-training of employees and performs other duties as assigned.

Requirements

Must be able to work in a fast-paced environment.
Must be able to follow recipes and instructions.
Must have knowledge of food safety and sanitation regulations.
Must be able to operate and clean kitchen equipment.
Must be able to lift and carry food items and supplies.
Must be able to stand for extended periods of time.
Must be able to work flexible hours, including nights, weekends, and holidays.

Nice To Haves

Previous experience as a lead cook or in a supervisory role.
Culinary degree or certification.
Experience with HACCP guidelines.

Responsibilities

Oversee the cooking activities of food service associates as assigned by Food Service Director.
Prepares various entrees and menu items following established recipes.
Operates and cleans equipment after each use. Performs scheduled routine cleaning.
Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products.
Follows HACCP guidelines to ensure quality and safety of food supply.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
Assists in the cross training of employees.
Performs other duties as assigned.