The Cook I/Lead Cook prepares high-quality menu items according to designated recipes and quality standards while ensuring guests have a positive dining experience. The role requires strong knowledge of menu offerings and complex recipes, oversight of kitchen stations and food execution, and attention to quality control and inventory. The Lead Cook inspects dishes for quality and presentation, keeps food service stations stocked and sanitary, and follows food-handling, storage, safety, health, sanitation, and alcohol-awareness requirements. The position also coordinates timing and plating, directs cooks during shifts, and assists with inventory checks, ordering, shift briefings, and special features.
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Job Type
Full-time
Education Level
No Education Listed