Cook-Cashier, Lead
About The Position
The Lead Cook/Cashier is responsible for mastering the culinary skills required at all stations within the assigned outlet and monitoring food preparation during an assigned shift to support efficient line and kitchen operations. The position is assigned to a primary outlet but may assist at other outlets or special events when needed. The Lead Cook/Cashier also provides guest service, processes payments, prepares food according to established recipes and procedures, maintains safe and sanitary food storage and work areas, trains other cooks, and completes assigned operational paperwork.
Requirements
- At least five years of relevant cooking experience in a fast-food restaurant or casual/fine-dining environment is preferred.
- Six months of cash-handling experience in a retail or food-service environment is preferred.
- Vocational or culinary school graduation is preferred.
Nice To Haves
- At least five years of relevant cooking experience in a fast-food restaurant or casual/fine-dining environment.
- Six months of cash-handling experience in a retail or food-service environment.
- Vocational or culinary school graduation.
Responsibilities
- Provide outstanding guest service by creating a friendly environment and following Jackson Rancheria Guest Service Guidelines.
- Take guest orders and requests, receive payments, handle cash and other payment types, count currency, and give correct change in accordance with cash-handling policies.
- Communicate information about outlets, menus, pricing, and food ingredients; resolve guest concerns or refer them to appropriate personnel.
- Prepare, season, finish, and garnish food according to established recipes, specifications, and control procedures, including preparing sauces, stocks, and soups.
- Take and log food temperatures and ensure food is cooked to proper temperatures.
- Wash, chop, slice, peel, marinate, prepare, and bake food for current or future orders.
- Use kitchen equipment and measurement tools appropriately in food preparation.
- Receive, thaw, store, portion, heat, hold, and reheat food items properly.
- Cover and store food at the assigned station at the end of the shift; maintain refrigeration and dry storage areas with proper handling, labeling, organization, rotation, and food safety.
- Keep the assigned culinary station clean, organized, stocked, sanitary, and compliant with food-handling and health regulations.
- Follow safety and emergency procedures and accident-prevention policies; notify management of poor guest service or unsafe food-handling practices.
- Train other cooks in proper culinary techniques and equipment use.
- Prepare order lists for recipe preparations.
- Conduct, complete, or assist with ordering, inventory counts, shift logs, schedules, attendance paperwork, illness and injury reports, waste logs, transfer logs, temperature logs, production logs, and other paperwork as directed by management.
Benefits
- $1.00 per hour shift differential for non-exempt employees for hours worked between 10:00 p.m. and 6:00 a.m.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
