Lead Cook

T's Restaurant-East Greenwich•Irvine, CA

just now

About The Position

The overall aspect of this position is to lead and train kitchen team members in methods of cooking, preparation, plate presentation, portion control, food purchasing, food rotation, and kitchen sanitation. Working closely with the Kitchen Manager and General Manager to create, inspire, produce, execute, and oversee that we deliver the T’s promise to our team members and to our guests.

Requirements

High School Degree required.
A minimum of one to three years restaurant experience and/or kitchen line cooking; supervising kitchen operations a plus but not required.
Proficient with computers (MS Word, Excel) and Point of Sale Systems.
Experience with food preparation, food handling, and food safety.
Required Certification in Food Safety and First Aid or obtain one within 2 months of hire.
Flexibility in schedule.
Must be eligible to work in the United States.
Able to read, write, speak, analyze, interpret, and understand the English language with reasonable proficiency.
Must agree to background.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Passion for food.
Willing to support the basic values, philosophy, rules, and policies of the company in each of the activities within his or her responsibilities.
Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to maintain required standards of operation in daily restaurant activities.
Keeps upper management promptly and fully informed of all issues.
Adhere to job responsibilities and performance objectives.
Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team morale, productivity and efficiency/effectiveness.
Ability to perform all functions.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment.

Responsibilities

Enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensuring compliance with company operational standards and policies.
Ensuring all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards.
Ensuring the safe operation of kitchen equipment and utensils and the proper handling of food items and hazardous materials.
Adhering to ServSafe, OSHA and HACCP standards.
Promoting the restaurants 5 Commitments, inclusive culture, and Mission Statement.
Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards.
Ordering food products, and ingredients based on the menu and market demand.
Supervising food preparation in the kitchen and ensuring that guests are satisfied with the quality, temperature and appearance of plated menu items.
Maintaining clean working environments, safety protocols, and making sure that team members follow the restaurant’s preventive maintenance measures.
Maintaining adequate purchasing inventory levels, rotation of product, conducting regular inventories and ensuring proper delivery of product.
Working with upper management to ensure menu items, quality and portion sizes of each meal is within company standards.
Assisting with the hiring and training of team members.
Maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Ensuring proper procedures for opening and closing of kitchen are followed (utilizing Kitchen Checklists/Paperwork).
Ensuring a safe working and guest environment to reduce the risk of injury and accidents.
Fully understands and complies with all federal, state, county and municipal regulations and ordinances that pertain to health, safety and labor requirements of the restaurant, team members and guests.
Investigating and resolving complaints concerning food quality and temperature.
Promoting the T’s team spirit of positivity and team-centered approach to the hospitality and culinary experience at all times in all ways.
Creating a culture of fairness by following T’s guidelines, job description and training programs and by maintaining healthy boundaries with team members.
Communicating regularly with kitchen staff to promote a congenial working environment, focusing on standards, operational procedures, and expectations.
Train and develop each member of the team to become efficient, productive, and knowledgeable.
Perform other duties as assigned.

Benefits

Positive and supportive team culture.
Paid Time Off Programs.
Competitive Wages with Annual Performance Reviews.
Day's only schedule- never work nights.
Like T’s Food? As a T’s team member, you receive a meal benefit-whether on shift or off and at all locations.
Home for the Holidays- Thanksgiving and Christmas Day OFF.
Ongoing development and growth opportunities.
Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more.
Pet Insurance.
Employee Assistance Program (EAP).
Flexible and Predictive Scheduling.
401 (k)
Medical
Dental
Vision
Supplemental Life Insurance
401 (k)