Emerald's Lead Cook

Jamul•Jamul, CA

15d

About The Position

The Lead Cook prepares and cooks food according to recipes and departmental standards, ensuring high-quality preparation, presentation, cleanliness, and service. The role requires extensive knowledge of Asian cuisine, proficiency in multiple kitchen stations and food preparation techniques, and skill in meat and seafood butchery. The Lead Cook maintains kitchen equipment and work areas, writes prep lists, takes inventory, and helps coordinate workflow with culinary leadership to meet business needs and customer expectations. The position provides direct and indirect leadership to back-of-house team members and assists with their training and development. Supervisory responsibilities may include supporting staff development and recognition programs, evaluating team members and providing feedback, recommending staffing and scheduling actions, managing procedures and workflow, and recommending coaching or corrective action. The role requires adherence to food safety, regulatory, departmental, and company policies; maintaining a safe and sanitary work area; meeting uniform and grooming standards; and attending required training and meetings. The employee may assist other food and beverage venues and perform other compatible duties as assigned. The work environment is usually very loud and includes exposure to unrestricted secondhand tobacco smoke.

Requirements

Must be at least 21 years of age.
Associate degree (A.A.) in culinary arts or a related field and at least four years of culinary experience in multiple venues, or an equivalent combination of education and experience.
At least three years of previous supervisory experience.
Five years of related experience and training.
Knowledge of applicable food preparation methods and measures for the assigned function.
Ability to earn and maintain a current Food Handlers Card.
Ability to acquire and maintain an appropriate gaming license and qualify for required federal, state, and local licenses and permits.
Excellent verbal and written communication skills.
Proficiency in Microsoft Excel, Word, and Outlook.
Ability to work all shifts, including holidays, nights, and weekends, and to work overtime as business needs dictate.
Ability to write reports, business correspondence, and procedure manuals, and present information effectively to groups and individuals.
Ability to perform arithmetic calculations, including rates, ratios, percentages, and interpreting bar graphs.
Ability to interact with guests, staff, and colleagues and resolve problems and conflicts diplomatically and tactfully.
Ability to read and communicate verbally in English; written English skills may also be required.
Ability to follow written, oral, or diagrammed instructions and resolve problems involving several concrete variables in standardized situations.
Ability to regularly stand and use hands to handle or feel objects, tools, or controls; frequently reach with hands and arms, talk, and hear.
Required vision includes close, color, and peripheral vision.
Ability to lift or move up to 25 pounds regularly, up to 50 pounds frequently, and up to 75 pounds occasionally.
Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance in varying work areas, including confined spaces.
Ability to meet the physical demands of the job, with reasonable accommodations where applicable.

Nice To Haves

At least three years of experience in restaurant, baking, and pastry work, including artisan-style bread, ice cream and sorbet, sugar and chocolate work, centerpieces, high-volume cake production, and cake decorating and finishing.

Responsibilities

Provide friendly, fast, and helpful customer service to guests and team members.
Follow recipes to prepare and cook food to departmental standards; measure, convert, and substitute ingredients without affecting quality.
Monitor culinary standards and operational guidelines with the Restaurant Supervisor and Room Chef.
Manage food preparation and keep the kitchen clean, stocked, and problem-free.
Prepare and plate batch and individual food items according to established recipes and procedures, maintaining appropriate volume, quality, cleanliness, and presentation.
Operate kitchen equipment safely and regulate temperatures for appropriate cooking times and temperatures.
Prepare soups, sauces, starches, thickeners, and emulsifiers; work assigned stations such as broiler, sauté, wok, grill, fryer, prep, and production as needed.
Butcher meats and seafood and apply strong knife skills, including classic and Asian cuts and knife sharpening.
Apply extensive knowledge of Asian cuisine.
Assist with training and development of culinary staff and directly or indirectly lead back-of-house team members.
Maintain team-member safety by keeping work areas free of hazards, debris, and litter and performing duties safely.
Write prep lists and take inventory.
Coordinate workflow with culinary leadership to meet business demands and ensure customer satisfaction.
Assist in operating other food and beverage venues as needed; attend required departmental and company training or meetings.
Follow regulatory, departmental, and company policies.
Clean, maintain, and sanitize equipment and work areas to departmental standards.
Meet uniform, appearance, and grooming requirements, including wearing purchased slip-resistant safety shoes.
Support staff development and training and employee rewards and recognition programs.
Evaluate team members and provide constructive performance feedback.
Recommend staffing, interviewing, hiring, and scheduling actions to meet business needs.
Manage work procedures and expedite workflow; recommend employee coaching, counseling, or discipline.
Perform other job-related and compatible duties as assigned.