Lead Cook

GTA-IB Management LLC•Palm Harbor, FL

4d•$20 - $25•Onsite

About The Position

Organize all mise in place according to the Chef’s specifications and execute all line duties including opening and closing procedures. Ensure that all processes and procedures are adhered to according to Resort standards. In charge of line in the absence of Chef de Cuisine/Sous Chef.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Adequate knowledge of food products, standard recipes and proper preparation.
Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks
Sanitation proficiency
Must work in a safe, prudent and organized manner.
Must have the ability to handle multiple tasks at one time
May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Nice To Haves

Culinary Arts degree preferred.

Responsibilities

Participate in creating daily specials
Make certain that you have all the supplies necessary to execute service and prepare your station
Basic organization and daily set-up.
Order product when necessary.
Work directly with Chef on supervision on Cook II & III positions.
Create and maintain daily prep sheets for production.
Complete the storeroom requisition for items needed.
Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) clean and ready for use.
Check par amounts and ensure that line is ready for service.
Prep additional items to bring counts back up to par
Communicate production progress to the chef
Make sure sanitation is adhered to including updated HACCP documentation logs.
Ensure quality food and clean presentation.
Organize expo area with all necessary components.
Preparation of necessary garnish and side dishes for proper food presentation.
Organize correctly server’s trays for proper food delivery.
Create professional working relationships with all colleagues.
Attend meetings as required.