Lead Cook

Fair Oaks Farms•Fair Oaks, IN

17d

About The Position

The Lead Cook is responsible for assigned kitchen workstations and prepares wholesome food according to verbal instructions, order tickets, or banquet event orders. The role uses company-standard recipes and presentation techniques while following applicable state sanitation rules and regulations. The position is in the Farmhouse Restaurant and reports to the Sous Chef/Head Chef. It is a full-time, hourly role.

Requirements

Must be at least 18 years of age.
At least one year of experience directly related to the position’s accountabilities.
Demonstrated ability to prepare a wide variety of food items to standard in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of sanitation procedures.
Must successfully pass a background check.
Must have a food handlers permit.
Must communicate clearly and effectively.
Must be able to read and use math for recipes and measurements.
Must have exceptional hygiene and grooming habits and conform to the FOF Uniform Policy.
Must be able to reach, bend, stoop, and frequently lift up to 50 pounds.
Must be able to stand for long periods.

Responsibilities

Provide friendly, courteous, and responsive service to guests and team members, and act on opportunities to assist them.
Learn Fair Oaks Farms operations and answer general questions about the property.
Anticipate guests’ needs and respond promptly when working with the public.
Read computer-printed food orders and prepare items according to established menu plans.
Prepare food according to standard recipes and menu specifications to ensure consistency.
Wash, slice, peel, and cut foods for cooking or serving.
Follow work procedures, quality standards, and menu specifications.
In the open kitchen, remain mindful of guest visibility and comply with company policies and standards.
Coordinate and communicate orders with dining room staff.
Prepare food accurately and promptly, and complete assigned prep-sheet items.
Use and maintain assigned work areas and equipment in a sanitary, safe, and effective manner.
Follow Health Department regulations for food handling, storage, steam-table temperatures, and workplace cleanliness.
Attend scheduled company and restaurant training programs and pass assigned tests to retain job-related knowledge.
Complete opening, closing, and other side duties as assigned by Chefs and Management.
Maintain ongoing communication with Chefs and Management and work harmoniously with coworkers.
Perform duties in accordance with the FOF Employee Handbook and company and department standards, and carry out other duties assigned by management.