LEAD COOK - ARMY WEST POINT ATHLETICS

Compass Group•Town of Highlands, NY

1d•Onsite

About The Position

This position is responsible for preparing food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. The role may involve overseeing cooking activities of food service associates as assigned by the Food Service Director. The Lead Cook prepares various entrees and menu items following established recipes, operates and cleans equipment after each use, and performs scheduled routine cleaning. Responsibilities also include storing, labeling, and dating food items according to policy, maintaining organized storage of dry goods and refrigerated and frozen products, and following HACCP guidelines to ensure quality and safety of the food supply. The role requires compliance with federal, state, and local health and sanitation regulations and department sanitation procedures. Additionally, the Lead Cook assists the Food Service Director in maintaining accurate daily production records and completing all required documentation, reports, and logs, as well as assisting in the cross-training of employees. Other duties may be assigned.

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 Food Service Director 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 Food Service Director.
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 Food Service Director 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.