Koto Buffet Cook 3 - Lead

Career Center•Placerville, CA

12d

About The Position

This role is responsible for preparing, seasoning, finishing, and garnishing food in accordance with established recipes. The Lead Cook will also assist the Chef/Sous Chef in checking for quality and consistency, train new team members, and maintain storage areas. They will ensure all culinary workstations are clean and sanitized, properly rotate and label food products, and follow all recipes and control procedures. This position also involves maintaining a clean and sanitary kitchen, operating and cleaning food service machinery, and maintaining professional grooming and appearance as a role model. The Lead Cook will assist guests with special requests, serve as expediter, and can work multiple culinary workstations. They are responsible for completing and inspecting food safety documentation and will assist in hiring, termination, suspension, and counseling recommendations to the Executive Chef. This role directly supervises Cook 2 and Cook 1 team members and performs other duties as assigned.

Requirements

High school diploma or GED
Two years of related experience required.
Must be at least 18 years of age.

Nice To Haves

Culinary diploma or certificate preferred

Responsibilities

Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.
Trains new team members in station assignment and re-trains as needed.
Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
Ensures that all culinary work stations are clean and sanitized.
Properly rotates, wraps and labels food products.
Follows all recipes, specs, and control procedures.
Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef.
Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
Breaks down, cleans and assembles various types of food service machinery associated with food production.
Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
Assists guests with special requests.
Serves as expediter in absence of Chef / Sous Chef.
Can work one or more culinary work station at a time as required.
Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.
Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
Directly supervises Cook 2 and Cook 1 team members.
Performs all other duties as assigned.