Lead Cook- salary $30,000-$38,000

Winthrop Rockefeller Institute•Morrilton, AR

just now•$30,000 - $38,000

About The Position

Job Summary: Safety sensitive position with purpose of supervising and preparing meals and food items for all aspects of the kitchen operation under the supervision of the Ex. Chef/Sous Chef The Lead Cook is a full-time benefited position and will be posted until filled. Salary range $30,000 to $38,000 Employee must perform the following essential duties Monitoring/assisting other staff in preparation of meals, while providing guidance FOH and BOH set up requirements. Assist Executive Chef and Sous Chef in selecting and developing recipes and ensuring staff’s cooking quality. Know preparation of all food items served (soups, meats, vegetables, desserts, etc.) Knowledge of all food items served (cuts of meat, required cooking times, methods, etc.) Read menus and Banquet Event Orders (BEO) Follow portion control guide provided by Institute. Assist Executive Chef and Sous Chef in maintaining monthly kitchen inventory and associated food costs. Exemplify high customer service standards and promote quality interactions with guests. Assist Executive Chef and Sous Chef with ensuring kitchen is fully compliant with safety, health, and sanitation standards of OSHA, SERV Safe compliant, and Arkansas Department of Health. Safe use of kitchen tools and equipment needed in food preparation. Ability to adjust recipes and food prep for special dietary needs. Proficient knowledge of Serve Safe guidelines. Ability to prepare food for all meal types (breakfast, lunch, dinner, hors d’oeuvres, buffet, plated, etc.) Regular kitchen cleaning and maintenance Assist with food delivery storage. Assist with dishwashing as needed. Other duties as assigned.

Requirements

Ability to maintain a professional attitude while under pressure situations.
Ability to closely follow instructions to ensure a high degree of safety for self and others.
Knowledge of high-risk areas and associated safety rules, regulations, etc.
Ability to safely operate tools of the trade.
Ability to prepare and cook food to Institute standards.
Possess the ability to collaborate with others to complete a task.
Ability to work on multiple tasks at one time.
Good verbal communication skills
Reliable transportation
Flexible work schedule
Physical Factors (environment): Stand for extended periods of time (up to 8 hours per day)
Lift up to 50lbs.
Stand for entire shift (approx. 8-10 hours)
Loud noises associated with job duties
Employee must safely and properly perform the following physical tasks:
Stand for extended periods of time (approx. 8 hours)
Lifting, standing, sitting, sounds, chemicals, hazards, etc
Must be able to lift approx. 50-80 lbs. daily
Embrace Core Values: Believe the Mission, See the possibilities, Focus on we not me, Do the right thing, Have fun
Employee must safely properly tolerate the following environmental factors:
Noises associated with responsibilities
Smells and odors related to job duties
High School Diploma and a culinary degree or relevant work experience with at least 3+ years’ experience working in a fast paced kitchen environment and willing to work towards the culinary level of a Lead Cook.
2+ years relevant experience
Varies

Responsibilities

Monitoring/assisting other staff in preparation of meals, while providing guidance FOH and BOH set up requirements.
Assist Executive Chef and Sous Chef in selecting and developing recipes and ensuring staff’s cooking quality.
Know preparation of all food items served (soups, meats, vegetables, desserts, etc.)
Knowledge of all food items served (cuts of meat, required cooking times, methods, etc.)
Read menus and Banquet Event Orders (BEO) Follow portion control guide provided by Institute.
Assist Executive Chef and Sous Chef in maintaining monthly kitchen inventory and associated food costs.
Exemplify high customer service standards and promote quality interactions with guests.
Assist Executive Chef and Sous Chef with ensuring kitchen is fully compliant with safety, health, and sanitation standards of OSHA, SERV Safe compliant, and Arkansas Department of Health.
Safe use of kitchen tools and equipment needed in food preparation.
Ability to adjust recipes and food prep for special dietary needs.
Proficient knowledge of Serve Safe guidelines.
Ability to prepare food for all meal types (breakfast, lunch, dinner, hors d’oeuvres, buffet, plated, etc.)
Regular kitchen cleaning and maintenance
Assist with food delivery storage.
Assist with dishwashing as needed.
Other duties as assigned.