Lead Cook QSR
About The Position
ESSENTIAL JOB FUNCTIONS: Responsible for fast and sanitary preparation of all menu's items following established recipes and standards. Lead cooks are certified trainers and are responsible for assisting in the training of all new associates. Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices. Ensures each order is uniform and consistent. Controls food production to include:⯠proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled. Ensure all the kitchens time/temperature logs are complete and culinary safety practices are followed and completed. Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment. Be aware of current and needed par levels of products as to assure maintaining needed product. Detailed cleanliness of all stations including all equipment and cooling units
Responsibilities
- Responsible for fast and sanitary preparation of all menu's items following established recipes and standards.
- Lead cooks are certified trainers and are responsible for assisting in the training of all new associates.
- Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices.
- Ensures each order is uniform and consistent.
- Controls food production to include:⯠proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.
- Ensure all the kitchens time/temperature logs are complete and culinary safety practices are followed and completed.
- Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.
- Be aware of current and needed par levels of products as to assure maintaining needed product.
- Detailed cleanliness of all stations including all equipment and cooling units
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What This Job Offers
Industry
Accommodation
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
