Lead Cook - Hungry Hank's

Terrible Herbst, Inc.•Winnemucca, NV

36d

About The Position

We pride ourselves on the culinary creations served from our kitchen and are looking for an experienced and passionate Lead Cook to help support our team. The ideal candidate for this position has previous experience preparing Great American classic cuisine, enjoys working in a busy high volume restaurant environment and can take direction well and multi-tasking effectively. We are Looking for a strong Lead Cook to assist the management team in all aspects of the kitchen; assist in daily operations; lead by example and exemplify proper health district methods, cooking times and consistency of food and hold others to the same standards. The Lead Cook plays a vital part in delivering an exceptional dining experience by ensuring food consistency, quality, and presentation. Professional appearance, teamwork, and adherence to all health and sanitation guidelines are essential.

Requirements

At least 2 years of experience as a cook in a fast-paced, high-volume restaurant.
Ability to safely and effectively perform basic knife skills.
Working knowledge of kitchen equipment including slicers, juicers, and small wares.
Knowledge of health, safety, and sanitation procedures.
Knowledge of weights, measures, and various cooking techniques.
Strong organizational skills and ability to multitask.
Professional appearance and demeanor.
Employee must be able to qualify for licenses and permits required by federal, state and local regulations.
Valid Food Handler's Card.
Ability to read and interpret documents in English, such as safety rules, recipe guides, and procedure manuals. Ability to communicate effectively in English, verbally and in writing.
Ability to apply common sense understanding to carry out detailed written and oral instructions. Ability to handle problems and make quick, sound decisions in standardized kitchen situations.
Standing for long periods of time.
Ability to lift up to 45 lbs.
Frequent bending, reaching, and carrying.
Ability to work in hot, fast-paced kitchen environments.

Responsibilities

Maintains solid knowledge of all food products and skillfully applies culinary techniques.
Prepares all menu items according to recipes, portions and yield guides.
Ensures proper rotation of products using the first-in, first-out method.
Properly labels and details all products to ensure safekeeping and sanitation.
Organizes prep items from various areas to ensure all items are ready for service.
Starts prep work on menu items and ensures workstation is stocked with required tools, equipment, and supplies.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
Transports supplies from storeroom and stocks designated areas.
Completes opening duties including inspecting cleanliness and preparing workstations for service.
Maintains knowledge of and complies with departmental policies, procedures, and service standards.
Maintains proper use and care of kitchen equipment, including slicers, juicers, and small wares.
Assists team members as needed to ensure smooth kitchen operations.