Lead Cook

Compass Group•New York, NY

6d•$34•Onsite

About The Position

The Lead Cook 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. This role may involve overseeing the 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. They are also responsible for storing, labeling, and dating food items according to policy and maintaining organized storage of dry goods and refrigerated and frozen products. Adherence to HACCP guidelines for food supply quality and safety is crucial, as is compliance with health and sanitation regulations. The position assists the Food Service Director in maintaining accurate daily production records and completing required documentation. Additionally, the Lead Cook assists in the cross-training of employees and performs other duties as assigned.

Requirements

Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.
Operates and cleans equipment after each use.
Performs scheduled routine cleaning.
Stores, labels and dates food items according to policy.
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.

Responsibilities

Oversee the cooking activities of food service associates as assigned by Food Service Director.
Prepare various entrees and menu items following established recipes.
Operate and clean equipment after each use.
Perform scheduled routine cleaning.
Store, label and date food items according to policy.
Maintain organized storage of dry goods and refrigerated and frozen products.
Follow HACCP guidelines to ensure quality and safety of food supply.
Comply with federal, state and local health and sanitation regulations and department sanitation procedures.
Assist Food Service Director in maintaining accurate daily production records.
Complete all required documentation, reports, and logs as assigned.
Assist in the cross training of employees.
Perform other duties as assigned.