LEAD COOK - LEGOLAND NY

Compass Group•Village of Goshen, NY

6d•Onsite

About The Position

The 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 a Chef. The Lead Cook prepares various entrees and menu items following established recipes, operates and cleans equipment after each use, and performs scheduled routine cleaning. They are responsible for storing, labeling, and dating food items according to policy and maintaining organized storage of dry goods and refrigerated and frozen products. The Lead Cook follows HACCP guidelines to ensure quality and safety of food supply and complies with federal, state, and local health and sanitation regulations and department sanitation procedures. Additionally, they assist Supervisors and Chefs in maintaining accurate daily production records and completing required documentation, reports, and logs, and assists in the cross-training of employees.

Requirements

Must be able to prepare food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.
Must be able to operate and clean equipment after each use.
Must be able to perform scheduled routine cleaning.
Must be able to store, label and date food items according to policy.
Must be able to help maintain organized storage of dry goods and refrigerated and frozen products.
Must be able to follow HACCP guidelines to ensure quality and safety of food supply.
Must be able to comply with federal, state and local health and sanitation regulations and department sanitation procedures.
Must be able to assist Supervisors and Chefs in maintaining accurate daily production records and complete all required documentation, reports, and logs as assigned.
Must be able to assist in the cross training of employees.

Responsibilities

May oversee the cooking activities of food service associates as assigned by a Chef.
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 Supervisors and Chefs 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.